Gluten-Free Ensaimada
Delight in the buttery, pillowy goodness of Gluten-Free Ensaimada, a refined twist on the beloved Spanish brioche pastry. Crafted with a gluten-free all-purpose flour blend and xanthan gum for the perfect soft, airy texture, this recipe ensures everyone can savor the decadence of traditional ensaimada. With its rich layers of softened butter, savory grated cheese, and a dusting of powdered sugar, every bite is a delightful harmony of sweet and salty flavors. Ideal for special occasions or as a luxurious treat, these spiral-shaped pastries are baked golden and served warm, offering a melt-in-your-mouth experience. Ready in just two hours, this easy-to-follow recipe is your ticket to gluten-free indulgence—perfect for breakfast, tea, or dessert!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 75 grams Granulated sugar
- 7 grams Instant yeast
- 1 teaspoon Salt
- 150 ml Warm milk (gluten-free)
- 60 grams Unsalted butter, melted
- 2 Eggs, beaten
- 100 grams Unsalted butter, softened (for filling and topping)
- 100 grams Grated cheese (like Edam or cheddar)
- 50 grams Powdered sugar
Instructions
In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, sugar, instant yeast, and salt. Mix them together thoroughly.
In a separate bowl, mix together the warm milk and melted butter until well combined.
Add the milk mixture and beaten eggs to the dry ingredients and mix until a dough forms.
Transfer the dough onto a lightly floured surface and knead it gently until it is smooth and elastic. This should take about 5-7 minutes.
Place the dough back into the mixing bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch down the dough to release the air, and divide it into 12 equal pieces.
Roll each piece into a long thin rope and then curl it into a spiral shape, tucking the end underneath. Place each spiral-shaped dough on a greased baking tray, leaving ample space between each piece.
Cover the dough spirals again with a damp cloth and let them rise for another 30 minutes.
Preheat your oven to 180°C (350°F).
After the dough has rested, bake the ensaimadas in the preheated oven for about 15-20 minutes, or until they are golden brown.
Once baked, allow them to cool slightly before spreading softened butter over the top of each ensaimada.
Sprinkle the grated cheese generously over the buttered tops, followed by a dusting of powdered sugar.
Serve warm or at room temperature and enjoy your delightful gluten-free ensaimada!
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 404.8 g | 147% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 132.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1032 mg | 79% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 594 mg | 13% | |
*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.
