En un viaje reciente he descubierto que el chef que hacia las mallorcas, se fue a trabajar a la “Cafeteria & Restaurante Mallorca”, en el Viejo San Juan, Puerto Rico, que queda casi al frente del edificio donde quedaba “La Bombonera”. Aunque ya se jubilo, en esa cafeteria se pueden comprar mallorcas de la misma calidad que las que se vendian el “La Bombonera”.. La direccion es: Calle San Francisco #300. San Juan, Puerto Rico, 00901. Tel. 787-724-4607./
During a recent visit to Old San Juan, I discovered that the chef responsible for making the mallorcas had moved accross the street to “Cafeteria & Restaurante Mallorca”. Even though he has retired, you can still get mallorcas of excellent quality, just like the ones that used to be sold at “La Bombonera”. The address is: Calle San Francisco #300. San Juan, Puerto Rico, 00901. Tel. 787-724-4607.
Muy buen articulo acerca de el Restaurante que cerró el año pasado y que ha reabierto en el 2016. Incluye una receta. /
Great article from the NY Times about the restaurant that closed in 2012. It includes a recipe.
1/4 ounce dry yeast (1 package)
3/4 cup granulated sugar
1 cup lukewarm milk (110 to 115 degrees)
5 cups all-purpose flour, plus additional as needed
6 large egg yolks
4 ounces (1 stick) butter, melted, plus additional melted butter for brushing
Confectioners’ sugar, for dusting
1. In a large mixing bowl, combine yeast, granulated sugar, milk and 1 cup lukewarm water. Mix well, sprinkle with 1 cup flour, and mix again until smooth. Cover and set aside in a warm place until batter is risen and foamy, about 45 minutes.
2. By hand, or using a mixer, mix egg yolks into batter one by one until well blended. Gradually add remaining 4 cups flour. Add 4 ounces melted butter and mix until batter is very smooth. Cover and set aside in a warm place until dough has doubled in size, about 1 hour.
3. Brush two baking sheets with melted butter. Heat oven to 375 degrees. Dust a work surface with flour, and divide dough into 12 portions. Shape each portion into a rope about 12 inches long, and brush lightly with melted butter. Coil gently but tightly to make a slightly rounded bun shape, tucking the inside end of the rope into the center of the bun, and the outside end under the bun. Place buns on baking sheets about 3 inches apart. Brush tops with butter, cover lightly, and set aside in a warm place until doubled in size, about 30 minutes.
4. Uncover buns and bake until light golden brown, 10 to 15 minutes. Transfer to a cooling rack and dust generously with confectioners’ sugar. Serve warm or at room temperature.
Yield: 12 large buns
A Tropical Madeleine La Bombonera in San Juan, P.R., where the author ate mallorcas since she was a teenager.
By MIREYA NAVARRO
Published: February 19, 2013
Ángel Franco/The New York Times
“Together we’d shop for fabrics or accessories at the specialty stores in Old San Juan, and then, before heading home, we’d stop at a coffee shop called La Bombonera and sit in a booth. She’d have a café con leche while we ate mallorcas, the puffy, sweet, soft buns found all over the island.
Sometimes the mallorca is used as a sandwich roll, most commonly for grilled ham and cheese. But at La Bombonera, we purists liked the coiled bun simply sliced in two, buttered up and pressed flat between the hot steel plates of a griddle. Then it was showered with a flurry of confectioners’ sugar, from the tap-tap-tap of plastic shakers. That ritual — slice, butter, transform — was performed hundreds of times throughout the day as customers at the counter watched.”