Mallorca. What a pretty word for a yeasty bun!
Sorry, but I just found the phrase yeasty bun simulaneously funny and kind of gross. Can I repeat it a few more times?
Whew! Feeling better now.
Anyhow, back to Mallorca, a better name than yeasty bun. But, well, it is just that—a yeasty, sweet bun that is, as I was told by the bakery employee in Puerto Rico, which is where I discovered the bun. By the way, that bakery employee was muy impressed that I asked for it by its proper name, especially being a tourist. I got an approving nod.
Allow me to tell you about this yeasty bun. It's a spiral breakfast bun—sometimes it is dusted with confectioners' sugar, sometimes glazed. It's a popular breakfast in mallorca; there, they're called ensaimadas; elsewhere, they are referred to their place of birth (hence the name) but its popularity has spread.
The bun came to Puerto Rico probably by way of the trading port San Juan; but what is really important is that it has spread all over the island, and it's here to stay. And one bite should tell you why. It's delicious when eaten fresh: a warm, simple, lightly sweet yeasty bun (sorry) that tastes like fresh, warm goodness has been given a physical manifestation. It's a happy and comforting food.
But should you be into gilding the lily, I am also informed that a good and proper way to enjoy these yeasty buns is to split them in half, fill 'em with ham and cheese, and then toast and serve for a sort of monte-cristo esque totally rich and indulgent breakfast (or anytime treat). There are a few places in San Juan that are famous for them, such as La Bombonera. I was staying in Rincon, Puerto Rico, and found that plenty of spots here had them too—I spied them first at La Rinconeria, my dad's favorite bakery.