Low Sodium Ensaymada
Indulge in the soft, fluffy goodness of *Low Sodium Ensaymada*, a heart-friendly twist on the beloved Filipino bread. Made with unsalted butter and a touch of low sodium cheese, this recipe delivers all the rich, buttery flavor you crave without the extra salt. Each pillowy roll features a tender, melt-in-your-mouth texture, perfected by a simple kneading technique and topped with a luxurious mix of melted butter, shredded cheese, and a sprinkle of caster sugar for a subtle sweetness. Ideal for those following a low-sodium diet, this homemade ensaymada pairs beautifully with coffee or tea for a delectable snack or breakfast treat. Easy to bake and irresistibly delightful, it's the perfect way to enjoy a classic Filipino favorite with a healthier twist.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 teaspoons instant yeast
- 6 whole egg yolks
- 1 cup warm milk (low sodium)
- 0.25 cup water
- 0.5 teaspoon salt substitute (optional)
- 0.25 cup unsalted margarine or butter, for topping
- 0.5 cup grated low sodium cheese
- 0.25 cup caster sugar, for sprinkling
Instructions
In a large mixing bowl, combine the warm milk, water, and 1 tablespoon of the sugar. Stir to dissolve the sugar, then sprinkle the yeast over the mixture. Let it sit for about 5 minutes until it becomes frothy.
Add the egg yolks and the rest of the sugar to the mixture and whisk until well combined.
Gradually add the flour and optional salt substitute to the mixture, stirring continuously until it forms a dough.
Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
Incorporate the softened unsalted butter into the dough, continuing to knead until fully absorbed and the dough becomes soft and pliable.
Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm area for about 1.5 to 2 hours or until doubled in size.
Punch down the dough to release air and divide it into 12 equal portions.
Roll each portion into a ball, flatten them slightly, and place them on a baking tray lined with parchment paper, ensuring there is space between them for expansion.
Cover the dough balls with a cloth and let them rise again for about 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the ensaymada for 20-25 minutes or until golden brown and cooked through.
Remove from the oven and let them cool slightly on a wire rack.
Once cooled but still slightly warm, brush the tops with melted unsalted margarine or butter.
Sprinkle with grated low sodium cheese and a light dusting of caster sugar before serving.
Nutrition Facts
Calories |
4414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1471 mg | 490% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 552.4 g | 201% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 222.8 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1386 mg | 107% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2958 mg | 63% | |
*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.
