High Protein Ensaymada Bread
Indulge in the irresistible charm of High Protein Ensaymada Bread, a healthier twist on the traditional Filipino favorite. This soft, pillowy bread boasts a boost of whey protein isolate, making it a perfect treat for those seeking a protein-packed snack without compromising on flavor. Each bite reveals a buttery and slightly sweet core, crowned with a delectable topping of cheddar cheese and powdered sugar for a delightful balance of savory and sweet. With straightforward steps and wholesome ingredients like all-purpose flour, milk, and eggs, this recipe ensures a bakery-quality treat right from your kitchen. Perfect for breakfast, snack time, or as a post-workout indulgence, this Ensaymada recipe is a stellar choice for anyone craving comfort food with an added nutritional punch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams all-purpose flour
- 60 grams whey protein isolate
- 7 grams instant dry yeast
- 50 grams granulated sugar
- 5 grams salt
- 150 milliliters whole milk
- 2 large eggs
- 80 grams unsalted butter
- 50 grams extra butter for topping
- 50 grams grated cheddar cheese
- 30 grams powdered sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, whey protein isolate, instant dry yeast, and sugar. Mix well to evenly distribute the dry ingredients.
Gently warm the milk until lukewarm, about 32°C (90°F), to help activate the yeast.
In another bowl, beat the eggs lightly and add them to the warm milk. Stir until well combined.
Create a well in the center of the dry ingredients and pour in the milk-egg mixture. Mix with a wooden spoon or your hands until it forms a shaggy dough.
Add the softened butter and salt to the dough. Knead the mixture by hand or using a stand mixer fitted with a dough hook for about 10 minutes until the dough is smooth and elastic.
Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let the dough rise in a warm place for about 60 to 90 minutes, or until it has doubled in size.
Once the dough has risen, punch it down gently to release the air. Divide the dough into 12 equal pieces.
Shape each piece into a ball. Flatten each ball slightly and roll it into a spiral shape, then coil the spiral to form the Ensaymada shape.
Place the shaped dough onto a lined baking tray, leaving space between each. Cover with a damp cloth and let them rise again for about 30 minutes until puffy.
Preheat your oven to 180°C (350°F) while the dough completes its final rise.
Bake the Ensaymada in the preheated oven for approximately 15-20 minutes or until they are golden brown.
Remove the bread from the oven and let cool slightly. Brush the tops generously with extra melted butter.
Top each Ensaymada with the grated cheddar cheese and a dusting of powdered sugar for a perfect balance of savory and sweet.
Serve warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 89.5 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 914 mg | 70% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1172 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.
