For our version, we call upon a streamlined two-step process: First, we stretched the mass of dough thin, brushed it with melted butter, and rolled it like a jelly roll to form layers. Then, after cutting the roll and shaping individual ropes, we brushed the dough with more butter before coiling each rope into a spiral-shaped roll.
What else did Truc have to say about our Mallorcas and Bread Illustrated?
“The smell of the freshly baked buns is absolutely hypnotic. After a brief cooling they are generously dusted with a cloud of powdered sugar and served slightly warm. Delicioso!”
“There are so many fantastic bread recipes in this cookbook and I can't wait to try more.”
For more on Mallorcas—and more of Truc's lovely photographs—see the original post on Treats SF.