“Mallorcas” Sweet Tsoureki Buns

Adapted from the Puerto Rican ‘Mallorcas, the slightly sweet breakfast buns I found in the festive pages of SAVEUR magazine. See also how I use this brioche-like dough to make a Strawberry Cake and a Chocolate & Almond Loaf.

 

“Fluffy, eggy, buttery, sweet, coiled like a snail’s shell, and generously dusted with powdered sugar, the pan de Mallorca is named for its land of origin, in Spain. They are delicious on their own, or split and turned into sweet-and-savory ham, egg, and cheese sandwiches,” the magazine’s introduction explained.

 

The dough is very similar to challah and the traditional Greek tsoureki,  –the sweet brioche-like festive breads we bake for Christmas and Easter. In my version I substituted light olive oil for the butter, and used whole eggs, instead of just egg yolks, then I decided to brush the dough rectangle with my Seville orange marmalade before rolling and cutting the buns. I also placed them one roll next to the other, like cinnamon rolls, and I wish I had managed to make all the buns roughly the same size…

(Photo from Saveur magazine

 

Makes 6 large buns            (more…)

Share

Read More

Yogurt Bread Stuffed with Cheese or Chocolate

This is a delicious, moist and very easy bread dough.

I describe here how you can make it into savory or sweets treats.

No need to make them both the same day, though. Just keep half the dough in the fridge to stuff and bake within the next 2-3 days making the sweet or savory version.  

 

You also can form into loaves or small buns and eat instead of any other bread; it makes wonderful sandwiches.

The cheese-stuffed bread is a lovely accompaniment to soups and vegetable dishes, or served as meze with  drinks. The chocolate bread can be part of breakfast or accompany soft cheese or served with tea, and coffee.

 

Yields 2 round loaves
(more…)

Share

Read More