sweeping the flour off

the 'flour' after it had been swept...

I’m just sweeping the flour off mama.

It’s a line like that, that stops a girl in her tracks. Stops her right dead in her tracks. Eyebrows fly up and mouth forms a perfectly formed silent O.

Ohh…really little one? Hoping that my first thought after hearing that one little line was wrong… really wrong.

He clarified it for me, by repeating the gesture. See, mama… this how I sweep off allll the flour.

The dirty old house broom gets raised once again, to sweep off the icing sugar delicately dusted over my newly baked Pan de Mallorca.

Nooo!!… Startled and quite surprised he’s the one that now stops dead in his tracks.

I think that’s fine little one, oh, yes…quite enough sweeping I think. Gently prising the broom handle from his Little Monkey paws.

I was only gone five minutes. That three year old is a quick one to tidy.

'flourless' pan de mallorca

I made these last weekend, and again this weekend. I wanted something easy, Monkey friendly and something I could whack in the freezer, ready to be pulled out for standby Monkey Boy school lunches and Little Monkey at home lunches when things were looking just a bit too crazy in the mornings for much else. They both loved them, which is lucky as the crazy mornings happened quite a bit last week.

Pan De Mallorca

(adapted from SBS Feast Magazine March edition)

(and very similar to the Pan de Leche that I’ve made before)

1 tsp dried yeast

100g melted butter

1/4 cup (55g) sugar

3 egg yolks

1/2 cup (125mls) milk

3 cups (450g) flour

3/4 tsp salt

100-150g sourdough starter *

extra brown sugar and cinnamon (or a cooked up diced apple tastes great too.)

In a bowl, add dried yeast, sugar, sourdough starter and 60mls tepid water. Stir to dissolve and set aside for 5 minutes until mixture begins to bubble. Add remaining ingredients and mix well. Turn out on to a lightly floured surface for a quick knead. Mixture should look smooth and elastic.

Pop back in the bowl and cover, leaving to prove for about an hour. Turn out on to lightly floured surface again, rolling dough out into a rectangle shape. Sprinkle several spoonfuls of brown sugar and a little cinnamon onto dough and roll up, (from the long side.) Cut dough into circles and place on a tray. Cover and prove again for about 30-60 mins, bake at 180C for 25 minutes.

Dust with ‘flour’, (icing sugar)

* If you don’t have a sourdough starter, using just the dried yeast is fine, take out half a cup of the flour from the mixture to adjust the recipe.

(This post submitted to yeastspotting)

50 thoughts on “sweeping the flour off

  1. great lunchbox snack – can you pack my lunches please!

    and I love that story of sweeping the flour off – if only his cleaning skills could be used for good instead of – um – mischief! bless!


  2. great idea. doing them right now! will let you know about the outcome. btw, my little monkey just ate a spoon of real flour. yuk…


  3. Oh. Dear! Quite the helper you have there! You did well not to curb his enthusiasm though. They do look scrumptious!

    Our 10yo made cinnamon scrolls last week by putting the dough into the breadmaker and forgetting to turn it on! It sat there for two hours before anyone realised – needless to say it was after 10 pm by the time they were cooked! 🙂


  4. follow-up: they were more buttery and eggy than cinnamon buns. and I liked that. did not rise much before baking but did well in the oven. I wonder if the butter slowed down the rising process…


      • thank you for sharing them. yes, she loved the buns. and it was really tough to make her stop eating them (and ever tougher to make myself stop). fats and salt slow down yeast growth but have no idea of why. if you find the biochemical explanation, let me know!


  5. Now you’ve perfectly described that moment of panic when you know you’re little one has been up to something.. and his response to your response!! It brought back wonderful (yes wonderful) memories this morning of my flour dusted floors..


  6. That is so funny…. I am just remembering the hijinks my eldest got up to while I was busy with the new baby. Those memories are treasures ….write it down to read out at his 21st birthday.


  7. Oh dear! Well, I guess you should be pleased that he is keen to tidy up. Although, in my experience, that really won’t last into the teen years.
    I’ll be giving these buns a try with my brilliant new sourdough starter given to me by my friend in the US.


  8. your cute story about your baker boy son reminds me of a time when my eldest was about 14 months old and we were at a play group..she wandered off and came back a few minutes later doing her hair with the toilet brush she’d found in the loo..i did freak unfortunately..

    those rolls look amazing..with or without the icing sugar..:)


  9. Hi Brydie,
    The buns look delicious, and quite worthy of a try. I’ll venture a guess as to why the proof seems slow – don’t know for sure about butter being the culprit, but sugar sure is! In fact, so is salt. But as long as we know that, all we need is a bit more patience – time is a great fixer.


    • Doc! So good to see your name come up, you’ve been missed.
      You are definitely right about the patience. I did another batch of these today with some apple and cinnamon. They rose well in the warm kitchen.


  10. This looks like such a wonderful treat! Love this exotic bread!!
    And great post to go along 🙂

    Choc Chip Uru
    Latest: Lemon Polenta Raisin Cookies + Mini Berry Citrus Yoghurt Bundts


  11. Hello. I have a few a question before I try to make this…I have never made bread before. I’m usually a cookie, cupcake, cheesecake baker. How much is 100 grams of melted butter in cups or tablespoons? I figured it’s about half a cup, but I want to be sure. Also is 180C = 356F? Thank you in advance. =]


    • Hi Ivary. Cup measurements seem to vary a little in size between countries. If you do a quick internet search, you should be able to find a converter that makes sense for you and help with the recipe conversions. And yes, 180 is 356F. Happy Baking 🙂


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