This version of Mallorca is super soft, airy and melt in your mouth. This buttery, egg-rich  No-Knead Mallorca Bread is a great addition to your go-to bread recipes.

This Mallorca here is just the same as making regular bread dough, but this one requires no kneading. That is right, no kneading.


  • 2 and 1/4 tsp active dry yeast
  • 1/2 cup warm water 105-115 F
  • 3/4 cup warm milk
  • 1/2 cup melted butter plus 4 tbsp for brushing on the bread
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 3 egg yolks from large eggs
  • 3 and1/2 - 4 cups all-purpose flour
  • 1 tsp vanilla extract
  • powdered sugar for dusting the bread


  1. In a mixing bowl, sprinkle the yeast over the warm water. Let this mixture stand for about 5 minutes, or until it is foamy. Add the milk, 1/2 cup melted butter, sugar, salt, egg yolks and vanilla extract. Stir well with a wooden spoon until incorporated.
  2. Add the flour gradually while stirring, adding only enough just until the dough turns into a shaggy mass. Stir the dough with a wooden spoon until it gathers in the center of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.
  3. Deflate the dough. On a floured board, roll it to an 18x14 inch rectangle. Brush melted butter all over the dough. Cut the long side of the dough into 8 or 9 one-inch strips using a pizza cutter or a knife.
  4. Roll the strips into coils or spirals.  Arrange them on a baking pan that is lined with parchment paper. Cover and let rise for 1 hour.
  5. Preheat oven to  350 F and bake the mallorca for 12-18 minutes or until lightly golden. Sprinkle icing sugar on top. 

Recipe Adapted : NO-KNEAD MALLORCA BREAD @ womanscribbles

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