Gluten-Free Ensaymada Bread
Indulge in the irresistible charm of Gluten-Free Ensaymada Bread, a delightful twist on the beloved Filipino pastry that’s perfect for those with gluten sensitivities. Made with gluten-free all-purpose flour and a hint of xanthan gum for the ideal soft and airy texture, this buttery bread is enriched with warm milk, egg yolks, and a touch of vanilla for a decadent flavor. The dough is lovingly shaped, baked to perfection, and crowned with melted butter, grated cheddar cheese, and a delicate sprinkle of sugar for that signature sweet-savory finish. With a golden crust and pillowy interior, this gluten-free recipe offers all the comfort and indulgence of traditional ensaymada but ensures everyone can enjoy its magic. Perfect for breakfast, tea time, or as a special treat, these cheesy, sugar-topped delights are guaranteed to wow family and friends.
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Recipe Information
Ingredients
- 400 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant dry yeast
- 100 grams Granulated sugar
- 1 teaspoon Salt
- 250 milliliters Warm milk
- 80 grams Unsalted butter, melted
- 3 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 100 grams Cheddar cheese, grated
- 50 grams Unsalted butter, softened
- 50 grams Granulated sugar, for topping
Instructions
In a large bowl, combine the gluten-free flour, xanthan gum, instant dry yeast, granulated sugar, and salt. Mix well using a whisk.
In a separate small bowl, mix the warm milk (around 110°F or 43°C), melted butter, egg yolks, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients. Stir the mixture by hand using a wooden spoon or a silicone spatula until it forms a sticky dough. Avoid over-mixing.
Cover the bowl with plastic wrap or a clean cloth. Allow the dough to rise in a warm, draft-free area for about 1.5 hours, or until it has doubled in size.
After the dough has risen, punch it down lightly to release trapped air.
Divide the dough into 12 equal pieces. Shape each piece into a ball by pinching the edges towards the bottom, making a smooth top surface.
Place the shaped dough balls onto a parchment-lined baking sheet, ensuring they have enough space to expand.
Cover the baking sheet loosely with plastic wrap and let the dough rise again for about 30 minutes.
Preheat your oven to 180°C (350°F).
Bake the ensaymada in the preheated oven for 18-20 minutes or until the tops are lightly golden brown.
Remove from the oven and let them cool slightly on a wire rack.
Once cooled, brush the tops of the ensaymada with softened butter, then sprinkle with granulated sugar and top with grated cheese.
Serve warm and enjoy your gluten-free ensaymada!
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 525.3 g | 191% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 164.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1177 mg | 91% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 652 mg | 14% | |
*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.
