Low Sodium Ensaimada
Indulge guilt-free with this delightful Low Sodium Ensaimada recipe, a healthier twist on the beloved Filipino pastry. With buttery richness and a hint of cheesy goodness, these soft, pillowy spirals are crafted using low-sodium milk, unsalted butter, and grated Edam cheese to keep your sodium intake in check without compromising on flavor. Perfectly golden and lightly sweetened, these ensaimadas are easy to make and ideal for sharing, featuring a simple yet rewarding dough that rises to fluffy perfection. Top them off with a generous spread of butter and cheese for a decadent finish that’s sure to please! Whether enjoyed warm or at room temperature, this low-sodium treat is a scrumptious addition to any brunch or snack table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Low sodium milk
- 0.5 cup Unsalted butter, melted
- 0.5 cup Granulated sugar
- 3 Eggs, lightly beaten
- 0.25 cup Unsalted butter, softened for topping
- 0.5 cup Grated Edam cheese (or any low-sodium cheese)
Instructions
In a small saucepan, warm the low sodium milk until lukewarm. Remove from heat and pour into a large mixing bowl.
Sprinkle the active dry yeast over the milk and let it stand for about 5 minutes until frothy.
Add the melted unsalted butter, granulated sugar, and eggs to the yeast mixture. Mix until well combined.
Gradually add the all-purpose flour into the wet ingredients, mixing until a soft dough forms. You may need to use your hands to knead it together.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a bowl lightly coated with unsalted butter, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
Punch down the risen dough to remove air bubbles and divide it into 12 equal portions.
Roll each dough portion into a long strip, then coil it into a spiral on a lined baking sheet. Tuck the end underneath the spiral to secure it.
Cover the spirals with a kitchen towel and let them rise again for another 30-45 minutes until puffed.
Preheat your oven to 350°F (175°C).
Bake the risen dough spirals in the preheated oven for 18-20 minutes or until lightly golden brown.
Remove from oven and allow to cool slightly.
While still warm, spread softened unsalted butter over the top of each Ensaimada.
Generously sprinkle grated Edam cheese over the buttered tops.
Serve warm or at room temperature.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 437.9 g | 159% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 115.2 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 881 mg | 68% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1244 mg | 26% | |
*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.
