Dairy-Free Ensaimada
Indulge in the irresistible charm of Dairy-Free Ensaimada, a modern twist on a classic Spanish pastry that’s perfect for those seeking vegan alternatives without compromising taste or texture. This recipe features a delicately sweet dough enriched with olive oil and eggs, rolled into soft, buttery spirals thanks to a layer of vegan butter. With no dairy in sight, these golden treats boast a fluffy interior and a light, sugar-dusted exterior that’s perfect for breakfast, dessert, or an indulgent snack. Crafted with simple pantry staples, the recipe includes step-by-step instructions for achieving bakery-worthy results, from dough preparation to assembly and baking. Whether you're accommodating dietary needs or exploring new flavors, these dairy-free ensaimadas are sure to delight your taste buds.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 100 g Granulated sugar
- 10 g Active dry yeast
- 180 ml Warm water
- 1 tsp Salt
- 2 large Eggs
- 60 ml Olive oil
- 60 g Vegan butter, softened
- 30 g Granulated sugar for dusting
Instructions
In a small bowl, dissolve active dry yeast with 1 tablespoon of granulated sugar in warm water. Let it sit for about 10 minutes until it becomes foamy and activated.
In a large mixing bowl, combine all-purpose flour, remaining granulated sugar, and salt. Make a well in the center and add the activated yeast mixture, eggs, and olive oil.
Mix all ingredients together until a sticky dough forms. You can use your hands or a stand mixer fitted with a dough hook.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If using a mixer, knead at medium speed for about 8 minutes.
Form the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm area for 1.5 to 2 hours, until doubled in size.
Once the dough has risen, punch it down to release excess air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces.
Roll each piece into a long strip, approximately 30 cm in length. Spread a thin layer of softened vegan butter over each strip.
Carefully roll each strip into a coil, ensuring the butter is sealed within. Place each coil onto a baking sheet lined with parchment paper, leaving room for expansion.
Cover the assembled ensaimadas with a damp cloth and let them rise again for about 45 minutes, until puffy.
Preheat your oven to 180°C (350°F).
Bake the ensaimadas in the preheated oven for 18-20 minutes, until they are golden brown.
Remove from the oven and let them cool slightly on a wire rack.
Dust the tops with additional granulated sugar before serving.
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 516.1 g | 188% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 131.4 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 127 mg | 10% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
