![L'ensaïmattone, inventat pel pastisser Joe Moretones, barreja la massa del panettone amb la forma de l'ensaïmada i substitueix la mantega per llard. A la foto, de sobrassada, cabell d'àngel i clàssica](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)
710 g of white bread flour (it doesn't have to be strong flour)
10 g of fresh baker's yeast
7 g of salt
225 ml of milk
4 eggs
120 g of sugar
140 g butter (soft, not melted)
80g melted butter (needed halfway through)
Gastronomy
The ham and cheese ensaimadas made in Puerto Rico
Mallorca is a sweet bread typical of the country and is clearly inspired by the island sweet
23/09/2025
1 min
PalmPuerto Rico has its own ensaimadas (known there as "La Mallorca"), but for them, it's not a dessert. Rather, it's a sweet bread that they eat either alone or with side dishes like ham and cheese. Although, just by looking at its name, they don't hide the fact that it's an imitation of the most famous sweet treat from the Balearic Islands, the ensaimada. For Puerto Ricans, la Mallorca is a very typical and characteristic dish of their cuisine.
A social media post by culinary content creator Marga Bermúdez has tipped many Balearic residents off to find this recipe so similar to the ensaimada. In a video posted on Instagram, Bermúdez explains that she discovered them "by chance" at Café Mallorca in the Old San Juan district of Puerto Rico. The content creator explains that "it's not exactly like the ensaimada; it's a version they've made here that's more compact and uses less butter."
She also explains that, although it's also sold on its own, it's usually bought as a hot sandwich with side dishes inside. Bermúdez explains that she's "very surprised" by the taste and admits that it had never occurred to her to use the ensaimada as bread to combine it with any side dishes.
This is a new version of the ensaimada that's found all over the world. Another example of this is the ensaïmattone: the sweet invented by a Catalan pastry chef that aspires to become as popular as the crónuto.
The recipe for 'La Mallorca' sweet bread
Ingredients for 12 units
Preparation
In a large bowl, dissolve the yeast in the warm water and let it sit for about 15 minutes. Add the sugar, salt, egg yolks, milk, 4 tablespoons of melted butter, and 2.5 cups of flour. Stir well.
Dust the table with flour and place the dough on it. Knead for five minutes by hand. You may need to add a little flour to prevent the dough from becoming sticky. Grease a bowl with butter and pour in the dough. Cover with plastic wrap and let it rise in a warm place until it doubles in size (about an hour).
Grease a buttered baking dish. Using a rolling pin, flatten the dough about half an inch, forming an 18x9-inch rectangle. Once done, brush with melted butter and roll up the short side. Cut them into nine rounds and place them on the prepared baking sheet. Cover with a clean baking sheet and let rise again, approximately 40 minutes.
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) 10 minutes before rising. Then bake the dough for 15 minutes, or until lightly golden. Let it cool on a wire rack and it's ready.
