Mallorcas (Puerto Rican)

Fluffy, eggy, buttery, sweet, coiled like a snail's shell, and generously dusted with powdered sugar, pan de Mallorca is named for its land of origin, in Spain.

1 (¼ oz) pkg active dry yeast
½ cup whole milk
6 Tbsp. unsalted butter, melted and divided
3 large egg yolks, lightly beaten
2½ cups all-purpose flour, unbleached
¼ cup granulated sugar
1 tsp. kosher salt
confectioners' sugar

In a large bowl, add the yeast and ¼ cup warm water (115°F). Set aside until foamy, about 10 minutes, then using a fork or wooden spoon, stir in the milk, 4 Tbsp. melted butter, and the egg yolks until smooth.

Turn the dough out onto a lightly floured work surface and knead until the dough is smooth and elastic, about 8 minutes.

Grease a separate large bowl with melted butter and transfer the dough into it. Cover loosely with plastic wrap and set aside in a warm place until just about doubled in size, 50–60 minutes.

Butter a large baking sheet and set aside. Turn the dough out onto a lightly floured work surface, and using a lightly floured rolling pin, roll the dough out to an 18x8" rectangle. Brush the surface of the dough evenly with the remaining 2 Tbsp. melted butter, then starting at one of the short ends, roll the rectangle up into a tight cylinder.

Slice the cylinder crosswise into 6 equal pieces, then transfer to the prepared baking sheet, spacing at least 3" apart. Cover loosely with plastic wrap, then set aside until puffed and nearly doubled in size, 1½-2 hours.

Preheat the oven to 375°F, with a rack in the center.

Uncover the rolls and bake until lightly browned and cooked through, 15–18 minutes.

Let cool slightly, then dust generously with confectioners' sugar. Serve warm or at room temperature.

Makes 6 servings.