Mallorca Bread Buns with Guava and Cheese
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Ok, you love Mallorca bread buns! Those rich, soft and bouncy Puerto Rican type of brioche buns. Now, imagine them filled with guava paste and sweet cream cheese!! These Guava and Cream Cheese mallorcas are so incredibly delicious! The hint of guava spread through the layers of the bread make them subtly sweet. The creamy cream cheese in the center adds a nice tang creating a lovely contrast. Trust me when I say you will finish yours and will be looking around to see from whom you can steal an extra bite!
Baking mallorcas is pretty easy and they’re one of those simple pleasures that puts you in a real good mood. I loved them since I was a little kid and I was happy as a clam every time my grandpa came home with that clear bag completely dusted with powdered sugar on the inside. Now I preferrer to bake my own, but the excitement is still the same or even bigger. The adrenaline rush seeing those buns coming out of my oven feels completely amazing!
As you may read in my original basic Mallorca bread recipe, there are so many ways you can eat a Mallorca bread bun. From plain with just powdered sugar (as the Puerto Rican pastry gods intended), toasted with butter or as a bread for grilled cheese, the sky is the limit on ways to use them. Another favorite way to serve them is with guava paste. It could be guava butter smeared between a toasted bun or guava paste drizzled on top. But my version of mallorcas with guava with the dough filled with melted guava paste, this way the guava flavor burst in every bite you have.
For these I simply made my Mallorca bread buns recipe and fill the buns with melted guava paste. Folding the dough in three created more layers so every bite carried more goodness, but still the each bite felt light. And everybody knows that around here, theres’s no guava without cream cheese, so of course I added some in the center of each bun for that tangy contrast that makes the guava taste even more heavenly. Read my step-by-step notes and get ready to bake!
Making Mallorca Buns with Guava and Cheese
Making the mallorcas is very easy and it certainly help to prepare the ingredients beforehand. They must be at room temperature so keep reading for a few tips on how to speed up the warming up process.
As always, I made a “sponge” for the dough, also known as "tangzhong" by mixing 3 tablespoons of the two flours combined with ½ cup of water and “cooking” it for a few seconds in the microwave until it has a pudding like consistyency. To cool it down fast, place it in the fridge while you prepare the other ingredients and stir it every few minutes. Do not let it completely chill.
I used buttermilk here. I love using buttermilk in my doughs. It really adds more depth to the tangy, sweet and sour-y notes of yeast. You can use full fat milk or canned pure coconut milk as well. To speed warming up it to room temperature, heat it in the microwave for 15 seconds. Stir and it will cool down to room temperature.
This is an enriched dough which means it uses a lots of eggs and butter. Mallorcas are know for their pale yellow color thanks to some extra yolks. You can submerge 2 eggs in hot water to bring them down to room temperature and separate 2 extra yolks. Add the vanilla to them so the yolks don't get dry. Store the egg whites in a freezer plastic bag and freeze them. Working with frozen egg whites is a dream and you can make a meringue to put on top of any simple cake or cheesecake.
Lastly, take out the butter to let it soften. It should be soft but not too warm, nevertheless oily.
Make the dough according to recipe and let it proof about 1.5 hours.
When the dough is in its first proof, melt the guava paste with water. Cut it in small chunks to make it melt rapidly and smoothly. Stir frequently as well. When it has melted down completely you will add some butter to prevent it from getting solid again. Cool down before using on the dough and if possible, stir it every now and then to keep it smooth. You’ll use a bit more than half. Store the remaining guava in the fridge and use it as a thick jelly on pancakes, cookies or puff pastry.
Now it’s time to warm up the cream cheese and mix it with the sugar.
When the dough is ready, stretch and spread the guava paste. Fold in three and stretch again. Cut lengthwise in 1” strips and roll. Using a large round measuring spoon or with your hands, make a well in the center and fill it with cream cheese and a bit of extra guava. Proof buns again for 10 to 15 minutes, depending on how long it took you to fill them up. This time is just to let the dough relax and making the buns fluffier.
Preheat oven at 400°. As soon as you place the buns wait about 20 seconds just to let them absorb the high heat, then decrease temperature to 350°. The higher heat will help with a last quick raise and will speed up the baking inside the buns. This way buns will be well done in the center when baking time is up.
While the mallorcas are being baked, melt a bit of butter and make a simple glaze using a bit of the melted butter, water and confectioner’s sugar as the detailed recipe below. When mallorcas are out of the oven and still warm, brush butter and let it dry, then brush glaze.
Mallorcas are now begging to be eaten and make you very, very happy!!
How to store Mallorcas
Different from plain mallorcas that can be in a dry cool place outside the fridge, these should be stored in an airtight container in the fridge after one day of being baked because of the cream cheese. Thanks to the sponge, they will be good for more than a week!
To reheat, let them out of the fridge for 10 minutes if possible, and place them in a preheated oven at 350° only for a few minutes to prevent guava and cream cheese from melting too much. If they’re too hot, wait until they cool off to prevent burning with the guava.
What you’ll need
Guava paste, of course! This guava paste is the one I used.
A sturdy large baking sheet. This one here is exactly mine.
Pre-cut parchment paper is simply a must because they make everything easier.
A reliable kitchen scale.
3 recipes I think you’ll love if you’re loving this one:
Mallorca bread buns
Pecan cinnamon rolls with cinnamon cream cheese icing
Blueberry cream cheese rolls
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Even if these take a bit of time to put together, you have to believe me when I tell you these are sooo worth it! They are super soft and pillowy and simply irresistible! I cant wait for you to bake your first batch!
Don’t forget to share and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo) when you make it. Love to see my recipes in your kitchens!
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Mallorca Bread Buns with Guava and Cheese
Ingredients
◯ Unbleached all-purpose flour - 3 cups + 3 TBSP, 375g
◯ Bread flour - 1 cup, 163g
◯ Water - ½ cup, 118g
◯ Fine sea salt - 1 ½ Tsp, 8g
◯ Eggs, preferably organic, at room temperature - 2
◯ Egg yolks, at room temperature - 2
◯ Buttermilk or full fat milk, preferably organic, at room temperature - ¾ cup, 173g
◯ Natural granulated sugar - ½ cup, 100g + 4 TBSP, 50g for the cream cheese
◯ Instant yeast - 11g, 1 packet, 3 ½ Tsp
◯ Salted butter, preferably organic European style for a higher fat content*, cubed and softened - 8 TBSP, 113.5g + 4 TBSP, 57g for the guava
◯ Guava paste, cut in small chunks - 12 to 14 oz.
◯ Water - ⅓ cup, 79g + 2 TBSP for the icing
◯ Cream cheese, softened or warmed up in the microwave - 4oz, 114g
◯ Extra butter to brush on baked mallorcas - 3 TBSP, about 36g
◯ Confectioner’s sugar - 1 cup, 120g
Note: If not using a scale, spoon and level your measuring cup, never overpack it with flour.
*I used Kerrygold regular butter
Details
Yield:
6 to 8 buns
Total time:
4 hours, including idle times for rising
Active time:
20 minutes for making the dough, 15 for making the filling and assembly the mallorca buns
Baking time:
about 15 minutes
Equipment:
stand mixer, baking sheet, rolling pin, pastry brush
Steps:
Making the dough:
In a medium bowl combine the 3 cups + 3 tablespoons/375g of all purpose flour with the 1 cup/163g of bread flour using a hand whisk.
Mix 3 tablespoons of the flour mixture with the ½ cup/118g of water. Heat 15 seconds in the microwave. Stir. Repeat 2 - 3 more times but only for 10 seconds, until the mixture is thick and shiny with a pudding-like consistency. Let it cool down completely. If in a hurry, place it in the fridge for a few minutes to help it lose the heat.
Whisk into the flour mixture the 1 ½/8g teaspoon of salt.
In the bowl of a stand mixer with the paddle attachment combine the 2 eggs, the 2 egg yolks, the ¾ cup/173g of buttermilk or milk, the ½ cup/100g of sugar, the packet of instant yeast/11g and the cooled down flour-water mixture. Mix for 30 seconds to 1 minutes in medium slow speed (#2 in the Kitchen Aid) until everything has smoothly blended.
Add about 1 cup of the flour mixture and mix in the slowest speed (#1) until well hydrated. Change the paddle for the hook attachment. Dump the remaining flour mixture and knead in the lowest speed until all the flour has incorporated and dough starts to look smoother, 3 to 5 minutes.
Add the 8 tablespoons/113.5g of cubed and softened butter one at a time. As soon as the last piece of butter has incorporated, increase speed to level (#2) and knead for 20 minutes.
In the meantime, wipe a medium glass or ceramic bowl with vegetable or any other neutral flavor oil.
Wipe your hands with vegetable oil. Transfer dough to the greased bowl. Gently tuck the edges beneath the dough so you have a smooth even top. Cover bowl with a kitchen towel or cling paper and wrap it with a throw blanket or extra chunky kitchen towels. Place in a warm area with no cool air drafts.
Let the dough rise for 1 ½ hours, until doubled in size.
Prepare a baking sheet with parchment paper or a silicon mat.
Making the filling:
While the dough is rising, place the guava paste with the ⅓ cup/79g in a small saucepan and cook on medium heat until. Move frequently. Use a fork to smash small chunks of guava. Keep cooking until smooth. Remove from heat and immediately add the 4 tablespoons/57g of butter. Stir until butter has completely melted and you dont see oil separated from the paste. Let it cool down. Stir a few times while still warm to prevent it from hardening.
Mix the 40z/114g of softened cream cheese with the 4 tablespoons/50g of sugar until smooth.
Making the mallorca buns:
(After the first proof, it's a good idea to place the dough in the fridge for 10 minutes for better handling.)
Preheat oven to 400°.
Punch risen dough and scrape it to a dry and well floured surface. Lightly dust your hands with flour and tap the exposed dough with a bit of flour as well, especially on areas that feel sticky (keep doing this as necessary through the whole process). Fold edges in and roll dough to turn it upside down (the side that you punched should be up again). Gently tuck in dough around until you have a rectangular shape.
Stretch dough a bit thinner than ¼” until you have a rectangle of about 12” to 18”. Using an offset spatula spread about ½ cup of the melted guava paste, leaving about ½” of the edges clear. Use a spoon to drop it at different spots so you don’t have to drag the dough much. This should be a thin layer.
Starting from one of the shortest side, fold the dough in three equal parts. Carefully stretch it with the rolling pin to press everything down and seal the seam. Rotate 90°(now the seam should be on the side) and stretch it until you have a 16” x 12” rectangle approximately. Keep wiping your rolling pin from any guava paste coming out of the dough because it will make it sticky, messing up with the process of stretching the dough.
With a pizza cutter or sharp knife, cut a strip of about 1”. Roll and tuck underneath the tip from the end side. Place bun on the lined baking sheet. Repeat with the rest of the dough, leaving about 1 ½” of space between buns.
Using a small round tool or with your fingers, stretch and open the center of each bun. Drop about a tablespoon of the sweetened cream cheese and a bit of guava paste on top.
Let them rise uncovered from 10 to 15 minutes, depending if it took you a long time working them (more than 20 minutes). If at any point the dough has bubbles, the dough is over proofing and you need to put them in the oven right away.
Place mallorcas in the oven, wait like 20 seconds and drop the temperature to 350°. Bake for 12 to 17 minutes, until the surface looks deep yellow and matte, not shiny.
Finishing them up:
While the mallorcas are being baked, melt the 3 tablespoon of butter.
In a small bowl mix the 1 cup/120g of confectioner’s sugar with the 2 tablespoons of water and about ½ of a tablespoon of the melted butter. This icing should be runny and a bit translucent, it’s not a thick glaze.
Take mallorcas out of the oven and brush them with butter through the whole surface. Let the butter be absorbed a few minutes. Brush the glaze on top, using the brush to reach every corner of the bun. Let the glaze set a few minutes before (finally!!!) eating.
See notes above on how to store, reheat and serve them.
