High Protein Ensaimada
Indulge in the delightful fluffiness of a classic ensaimada with a nutritious twist in this High Protein Ensaimada recipe. Perfect for fitness enthusiasts and those looking to balance indulgence with nutrition, this Filipino favorite blends the buttery, melt-in-your-mouth texture of traditional ensaimadas with the added goodness of whey protein isolate. Made from scratch, these soft, spiral bread buns are enriched with the creamy richness of grated cheese, a hint of sweetness, and an irresistible topping of butter, cheese, and powdered sugar. With just 2 hours of prep time, this high-protein snack is the perfect balance of flavor and nourishment, ideal for breakfast, post-workout fuel, or a satisfying midday treat. Whether you're seeking a healthier twist on traditional baking or a protein-packed indulgence, this recipe will have you coming back for seconds!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Whey protein isolate
- 7 grams Active dry yeast
- 50 grams Sugar
- 1 teaspoon Salt
- 120 milliliters Warm milk
- 100 grams Unsalted butter (softened)
- 2 large Eggs
- 50 grams Grated cheese (cheddar or edam)
- 50 grams Extra butter (for brushing)
- 50 grams Grated cheese (for topping)
- 30 grams Powdered sugar (for dusting)
Instructions
In a small bowl, dissolve the active dry yeast along with one teaspoon of sugar in the warm milk. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, whey protein isolate, remaining sugar, and salt.
Create a well in the center of the dry ingredients and add the yeast mixture, eggs, and 50 grams of the softened butter.
Mix the ingredients until they form a soft dough. If kneading by hand, transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, knead the dough on medium speed for about 5-7 minutes.
Place the dough in a ball and put it in a lightly greased bowl, covering it with a clean cloth. Let the dough rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
Punch down the risen dough to release the air and divide it into 8 equal portions.
Flatten each portion into a rectangular shape, brush with a little of the remaining softened butter, and sprinkle with grated cheese before rolling up each portion tightly like a log.
Coil each piece into a spiral, tucking the end underneath, and place them on a baking tray lined with parchment paper.
Cover the spirals with a clean cloth and allow them to rest and rise for another 30 minutes in a warm place.
Preheat your oven to 180°C (350°F).
Brush the tops of the risen dough spirals with more softened butter before baking.
Bake in the preheated oven for about 20-25 minutes or until golden brown.
Remove from the oven and while still warm, brush the tops with some extra melted butter and generously sprinkle with grated cheese.
Finish with a dusting of powdered sugar before serving.
Enjoy these high-protein ensaimadas as a delightful snack or breakfast treat with a protein boost!
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 89.0 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1204 mg | 93% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1170 mg | 25% | |
*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.
