Sometimes I just want to eat something bad for me. And I mean really, really bad for me. Something that goes against all current notions of superfoods and gluten-free this and organic that. Sometimes I just really want good old fashioned fat. Yup, that’s right, I said fat.
If you ever have any hankerings like mine, this recipe is for you: a bacon, egg, and cheese sandwich served on a mallorca pastry. Think salty-sweet, kind of like a homemade McGriddle but a million times better and oozing with fat. Mmmmm.
It first became my mission to make this sandwich at home after my boyfriend and I took a Caribbean cruise back in March. We set sail from Puerto Rico and therefore spent a day before and after the cruise in San Juan. Hearing tons of good things about La Bombanera, we decided to stop there for breakfast. We were advised that we absolutely had to try a mallorca: a buttery yet sweet egg bread sprinkled with powdered sugar. So, we did, and because we never go halfway in food matters, we also got breakfast sandwiches that used mallorcas as the bread. Oh. My. Goodness. The bread was so incredibly dense, rich, and sweet yet savory, and the eggs, bacon, and cheese made me feel guilty for enjoying such a rich treat. We ate there again on the return trip and vowed to try to recreate the bread and sandwich at home.
So, back at home, I found several variations on mallorca recipes and wasn’t really sure which one to try, until I found this one on The Noshery. The author is from Puerto Rico, and specifically mentioned La Bombanera in the post, so I knew immediately this was the recipe to try.
The recipe is fairly easy and is actually quite close in taste to those at La Bombanera except these are slightly less dense. Also, I feel like the mallorcas at La Bombanera had more than just powdered sugar on top, maybe a thin layer of glaze. At any rate, if you are craving something oh-so-bad for you, you need this recipe for mallorcas in your life.
|1 pkg dry yeast (2 1/4 tsp)||$0.30|
|3/4 c. sugar||pantry|
|4-5 c. flour, divided use||pantry|
|1 c. milk, lukewarm||$0.25|
|1 c. water, lukewarm||–|
|6 egg yolks||$0.90|
|1/2 lb. butter, melted||$1.50|
|Total cost (12 servings)||$2.95|
|Cost per serving*||$0.25|
*If you add one egg, two slices of bacon, and one slice of cheese per sandwich, it will add about $0.90 per serving to bring the total cost to $1.15 per serving.
In a mixing bowl, pour lukewarm milk and water, sprinkle yeast in add sugar and 1 cup of the flour. Set aside until the mixture starts to rise about 45 minutes.
Beat the egg yolks into the mixture, blending very well. Add the remaining flour little by little. Add 1/2 the melted butter and set aside until it has doubled in bulk, about 1 hour.
Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking, keep some flour handy for dusting. Divide dough into 12 equal portions. Roll out each portion, brush with butter and roll into a long strip. Form into a coil, insert the inner end making sure it’s tucked in, same with the other end of the roll. Butter top. (Note…the dough was so incredibly soft that it was impossible to roll it out into a strip and form a coil, so I just made 12 blobs of dough instead.) Place on greased baking sheets. Use 2 baking sheets placing 6-8 rolls on each sheet. Cover and let rolls rise until they have doubled in size.
Bake at 375 degrees F about 12-15 minutes. Cool on cooling rack and dust with powdered sugar.