Activate the Yeast: In a small bowl, whisk together 1 tablespoon of sugar and the dry yeast. Add the warm water to the mixture and stir gently to dissolve the yeast. Set the mixture aside for about 10 minutes, allowing the yeast to activate and become foamy. This step is crucial for ensuring your dough rises properly, as the activated yeast will help the dough become light and fluffy.
Prepare the Liquid Mixture: To the activated yeast mixture, add the warm milk, egg yolks, the remaining sugar, and the melted butter. Whisk everything together until smooth. The milk and butter add richness to the dough, while the egg yolks provide a soft texture and golden color to the bread.
Combine the Dry Ingredients: In a separate large bowl, combine the all-purpose flour and salt. Gradually add the flour mixture to the liquid mixture, stirring as you go, until a dough begins to form. Once most of the flour is incorporated, use your hands or a dough hook to knead the dough for about 5-7 minutes, or until it is smooth and elastic. The dough should be slightly sticky but not overly wet. If it’s too sticky, you can add a bit more flour, but be careful not to add too much, as you want a soft dough that will puff up nicely when baked.
Let the Dough Rise: Once the dough is ready, cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let it rise for 1 hour. During this time, the dough should double in size. This step is essential for achieving that soft, airy texture that is characteristic of Mallorca bread.
Roll Out the Dough: After the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle, approximately 1/4 inch thick. Brush the rolled dough with a little melted butter for extra richness and flavor.
Shape the Bread: Using a sharp knife or pizza cutter, cut the dough into 12 even strips. Roll each strip into a tight bun shape, ensuring the edges are tucked in so they hold their form. Place each rolled bun onto a baking sheet lined with parchment paper. These buns will puff up during the second rise, so leave a little space between each one.
Let the Buns Rise: Cover the buns with a clean kitchen towel or plastic wrap and let them rise again for about 1 hour. The buns should puff up significantly during this time, becoming light and airy.
Brush with Cream and Bake: Preheat your oven to 180°C (350°F). Once the buns have risen, gently brush the tops with whole cream for a rich, glossy finish. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the buns are golden brown. Keep an eye on them during the final few minutes to avoid overbaking. The buns should have a soft, slightly crispy exterior and a pillowy interior.
