Dairy-Free Ensaymada Bread
Indulge in the rich, buttery joy of Dairy-Free Ensaymada Bread, a crowd-pleasing Filipino favorite reimagined for dairy-free diets. This recipe celebrates the soft, fluffy texture of classic ensaymada while replacing traditional dairy ingredients with almond milk and plant-based butter, ensuring it's both delicious and inclusive for lactose-intolerant or vegan eaters. With its sweetly sugar-coated top and golden spiral shape, this bread is perfect as a snack, breakfast treat, or delightful dessert accompaniment. From kneading the velvety dough to that irresistible first bite, every step of the process promises homemade satisfaction. Ready in just under two hours, Dairy-Free Ensaymada Bread is a must-try for those craving delectable pastries without compromise.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cup Sugar
- 0.5 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Unsweetened almond milk
- 0.25 cup Canola oil
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Plant-based butter
- 0.5 cup Extra sugar for topping
Instructions
Whisk together the flour, sugar, salt, and instant yeast in a large mixing bowl.
In a small saucepan, warm the almond milk until lukewarm but not hot to the touch.
In a mixing bowl, beat together the eggs and vanilla extract.
Make a well in the center of the dry ingredients and pour in the warm almond milk, canola oil, and beaten eggs.
Mix the ingredients until a shaggy dough forms, then knead by hand or using a stand mixer fitted with a dough hook for about 10 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
Punch down the dough and divide it into 12 equal pieces.
Shape each piece into a ball, then roll each ball into a thin cylindrical strip and coil each strip into a spiral shape.
Place the spirals on a baking sheet lined with parchment paper, cover, and let rest for another 30-45 minutes until they are puffy.
Preheat your oven to 350°F (175°C).
Bake the ensaymada for 18-20 minutes until they are golden brown on top.
Allow to cool slightly on a wire rack.
While still warm, spread plant-based butter over each ensaymada and sprinkle generously with sugar.
Serve warm or at room temperature and enjoy your dairy-free ensaymada!
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2237 mg | 97% | |
| Total Carbohydrate | 545.2 g | 198% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 219.6 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 540 mg | 42% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 764 mg | 16% | |
*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.
