Dairy-Free Ensaymada
Indulge in the soft, fluffy, and delightfully sweet Filipino classic with a twist—this **Dairy-Free Ensaymada** is a perfect treat for those looking to skip the dairy without sacrificing flavor. Made with creamy coconut milk and coconut oil, this dairy-free rendition captures the pillowy texture you love, while adding a subtle tropical aroma that pairs beautifully with the light, buttery frosting. Each golden pastry is shaped into a charming spiral, baked to perfection, and topped with a smooth, dairy-free buttercream and a sprinkle of sugar for that irresistible finish. Perfect as a snack, dessert, or even a gift, this plant-based take on ensaymada is a must-try for vegans and non-vegans alike! Ready in just over 2 hours, this sweet bread recipe is not only simple but also beautifully customizable for special occasions.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 0.25 cup Warm water
- 0.5 cup Sugar
- 0.5 teaspoon Salt
- 0.5 cup Coconut milk
- 0.33 cup Coconut oil
- 3 whole Large eggs
- 2 tablespoons Extra coconut oil
- 0.5 cup Dairy-free margarine
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar
Instructions
In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 to 10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
In a separate bowl, whisk together the coconut milk, melted coconut oil, and eggs.
Add the yeast mixture to the dry ingredients, followed by the wet ingredients. Mix until a sticky dough forms.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a log shape, then coil it into a spiral.
Place the coiled dough pieces onto a greased baking sheet. Cover them again with a damp cloth and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Brush the tops of the dough coils with the extra coconut oil.
Bake in the preheated oven for about 20 minutes or until they are golden brown.
While the breads are baking, prepare the dairy-free buttercream by beating the dairy-free margarine in a bowl until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
Once the ensaymadas are cool, spread the top of each with dairy-free buttercream and sprinkle with granulated sugar.
Serve the dairy-free ensaymada at room temperature and enjoy!
Nutrition Facts
Calories |
4404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 561.5 g | 204% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 276.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 146 mg | 11% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 855 mg | 18% | |
*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.
