Mallorcas

• 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.
2. Mix well, sprinkle with 1 cup flour, and mix again until smooth.
3. Cover and set aside in a warm place until batter is risen and foamy, about 45 minutes.
4. By hand, or using a mixer, mix egg yolks into batter one by one until well blended.
5. Gradually add remaining 4 cups flour.
6. Add 4 ounces melted butter and mix until batter is very smooth.
7. Cover and set aside in a warm place until dough has doubled in size, about 1 hour.
8. Brush two baking sheets with melted butter.
9. Heat oven to 375 degrees.
10. Dust a work surface with flour, and divide dough into 12 portions.
11. Shape each portion into a rope about 12 inches long, and brush lightly with melted butter.
12. 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.
13. Place buns on baking sheets about 3 inches apart.
14. Brush tops with butter, cover lightly, and set aside in a warm place until doubled in size, about 30 minutes.
15. Uncover buns and bake until light golden brown, 10 to 15 minutes.
16. Transfer to a cooling rack and dust generously with confectioners sugar.
17. Serve warm or at room temperature.

yeast, sugar, milk, flour, egg yolks, butter, confectioners sugar

Taken from cooking.nytimes.com/recipes/1014558 (may not work)