Ingredients:

  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • ¾ teaspoon (4.5g) salt
  • ¾ cup (180ml) lukewarm whole milk (about 105-115°F/40-46°C)
  • 2 large eggs, lightly beaten
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 tablespoons (57g) unsalted butter, softened (for filling)
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 2 tablespoons (30g) unsalted butter, melted (for brushing)
  • ¼ cup (30g) powdered sugar, for dusting

Instructions:

  1. Combine lukewarm milk, sugar, and yeast in the mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, eggs, softened butter, and vanilla extract to the yeast mixture.
  3. Knead the dough with a stand mixer or by hand until smooth and elastic (8-12 minutes).
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough rises, combine softened butter, sugar, and vanilla extract for the filling in a small bowl.
  6. Punch down the dough. Roll it out into a large rectangle (about 12x18 inches). Spread the prepared filling evenly over the dough.
  7. Roll the dough up tightly like a jelly roll. Cut the roll into 12 equal slices.
  8. Arrange the rolls on a parchment-lined baking sheet, leaving space between them. Cover and let rise for another 30 minutes.
  9. Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
  10. Once baked, immediately brush the tops of the rolls with melted butter. Let cool slightly, then transfer to a wire rack to cool completely. Dust generously with powdered sugar before serving Fluffy Vanilla Pan de Mallorca.