|Pan de Mallorca – vegan, at last!|
As I mentioned a few days ago in my review of The Vegg, I wanted to veganize Pan de Mallorca forever. This light, eggy Puerto Rican roll is eaten for breakfast or is used to make sandwiches. Since egg yolks are such an important component, I was only able to successfully create a plant-based version after The Vegg – the new vegan egg yolk substitute and wonderfood – came out.
Okay, before the healthy food police start hating on me [wink-wink], I admit my guilt. Yes, my Pan de Mallorca is made with white flour, and it's not exactly health food. All I can do is calmly recite my mantra: "Everything in moderation, including moderation."My everyday diet is exceptionally healthy – and I hope yours is, too. But I'm human and like/need to sin every once in awhile. It keeps life fun and balanced.
|Dusted with powdered sugar, these are delicious with tea, slightly warmed|
Before I give you the recipe, I'd like to announce the 2 lucky winners of a packet of The Vegg. Drumroll.....Congratulations
3.17: Congratulations, Nomstoppable.com! [Sorry, Elizabeth. Never heard from you.]
Pan de Mallorca
- 1/2 cup non-dairy milk
- 1/2 cup water
- 1 1/2 tsp yeast
- 3 cups white flour, divided [give or take]
- 2/3 cup sugar
- 1 tsp The Vegg plus 1/4 cup water [Whiz in blender, per package directions]
- 1 tsp vanilla
- Pinch salt
- 1 stick Earth Balance, melted, divided in half [Plus even more if you are a hedonist]
- About 1/4 cup powdered sugar, for dusting
Makes 6 rolls
Warm milk and water in microwave or saucepan until it reaches wrist temperature – not too hot, not too cold. Using a mixer, with whisk blade, add yeast, 1 cup flour, and sugar. Cover and let rise for an hour in a draft-free place [I used my proofing function; hooray for new ovens!]. The mixture will be foamy and smell slightly yeasty.
Add the rest of the flour, plus The Vegg, vanilla, salt and half the melted Earth Balance. Once again, cover and let rise until doubled, about 45 mins to 1 hour.
On a floured surface, roll or press dough out into a rectangle then roll rectangle toward you into a log, similar to how you form cinnamon rolls. Cut log into 6 pieces. Place them on oiled cookie sheet, then gently brush with the remaining Earth Balance.
Preheat the oven to 375 degrees. Let the rolls rise for about 30 minutes. If you are a true hedonist, then you can brush once more with melted Earth Balance after this rise. then bake for 15-20 minutes or until golden.
Dust generously with powdered sugar just before serving.