Marmalade Mallorcas

Say HOLA to the sweetest, fluffiest, and easiest pastries you’ll ever make.

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I first stumbled upon the Mallorca when reading the 2016 Great British Bake Off recipe book  (FYI I’m the biggest Bake Off fan-girl). Unlike the majority of dough recipes, this one stood out for it’s simplicity and lack of days kneaded (sorry, couldn’t help myself) to continually turn and roll and turn and roll and roll etc etc. All that’s required is one night’s beauty sleep for your dough.

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After making Mallorcas for the first time last year, I’ve been baking them ever since. They’re the perfect breakfast for the sleepiest of Sunday mornings – toasted or warmed in your oven, and taken back to bed. Or to impress family and friends as a sweet afternoon treat, with guaranteed mmmmmm’s.

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After multiple tweakings to fillings and toppings, I’ve decided on my firm favourite, my version brushed simply with warm marmalade (shock horror… no peanut butter or chocolate involved!).

So, if you’ve never attempted a dough/ pastry recipe before, THIS IS YOUR CALL UP.

Please do comment below if you have any questions/ queries! Happy Baking! Lots of love, Sofia ❤

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Oh, and here’s a picture of Baloo just for pure pupper happiness 

p.s. thanks for the amazing recipe Paul and Mary xxx

Ingredients: (makes 12)

  • 350g strong white bread flour
  • 1 x 7g sachet of fast action yeast
  • 40g caster sugar
  • 5g sea salt
  • 3 medium free range eggs, room temperature
  • 5tbsp cold water
  • 150g butter, softened
  • zest of 1 orange
  • 40g melted butter
  • 1 pot of marmalade
  • icing sugar

Method:

  1. Place your flour, yeast, sugar and salt in a large mixing bowl and make a well in the middle.
  2. Add your eggs and water into the center of the well, and whisk together with a fork. Gradually incorporate the flour into the liquid – you’ll need to start using your hands to mix after a while. This should form a heavy firm dough.
  3. Place your mixing bowl into an electric mixer, fitted with a dough hook.
  4. Chop your softened butter into chunks and add piece by piece on a slow setting until it’s fully incorporated.
  5. Add the orange zest, and turn your mixer to a medium speed for roughly 5 minutes to knead, until the butter is properly incorporated and a squishy-soft and elastic dough is formed.
  6. Pop your dough into a bowl, cover in cling-film, place in the fridge and leave overnight, or at least for 6 hours.
  7. Once rested, place your dough onto a lightly floured surface and roll out with a rolling pin into a 30cm square – you may need to trim a few edges to get it nice and straight.
  8. Divide the dough into 12 strips.
  9. Brush the upper-side of each strip with 20g of melted butter (optional to sprinkle with a tiny tea-spoonful of caster sugar) and roll up firmly to form a swirling spiral.
  10. Swirl all your spirals, and place evenly spaced apart onto 2 lined baking sheets.
  11. Important step – poke the inside end of the dough strip into the center of the spiral, so it won’t pop out during its bake.
  12. Cover and leave to rise in a warm place for an hour – pre-heat your oven to 190 degrees C with 20 mins remaining.
  13. Brush your Mallorcas with the remaining 20g of melted butter just before they’re ready to bake.
  14. 14. Place your swirls into the oven and bake for 15 mins, until golden brown.
  15. Once removed from the oven, brush immediately with some warmed marmalade.
  16. Dust with icing sugar and devour!

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