Low Sodium Ensaymada Bread
Indulge in the comforting flavors of **Low Sodium Ensaymada Bread**, a healthier take on the beloved Filipino pastry. This recipe expertly balances soft, buttery bread with the indulgent sweetness of powdered sugar and a delicate sprinkle of low-sodium cheese. Made with unsalted butter, low-sodium margarine, and just a touch of salt, this version caters to those watching their sodium intake without sacrificing the classic ensaymada taste. The dough is carefully kneaded for a tender, airy texture, and each roll is baked to golden perfection before being brushed with margarine and topped with cheese and sugar. With a prep time of just two hours, these homemade ensaymadas are ideal for brunch gatherings or an afternoon treat. Perfect for health-conscious bakers who long for the familiar flavors of traditional Filipino bread, this recipe makes 12 irresistible servings of cheesy, melt-in-your-mouth goodness!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cup Unsalted butter
- 2 large Eggs
- 0.5 cup Granulated sugar
- 1 cup Fresh milk
- 2.5 teaspoons Active dry yeast
- 0.25 teaspoon Salt
- 1 cup Grated cheese (low sodium)
- 0.5 cup Powdered sugar
- 0.25 cup Low sodium margarine
Instructions
Warm the fresh milk to about 110°F (43°C). Pour it into a small bowl and add the granulated sugar and active dry yeast. Stir gently to combine and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the yeast mixture, softened unsalted butter, and lightly beaten eggs.
Mix the ingredients together until a dough begins to form. Transfer the dough to a lightly floured surface and knead for 6-8 minutes until it becomes soft and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions.
Roll each portion into a ball and place them onto a baking tray lined with parchment paper. Flatten each ball slightly, then cover with a damp cloth and let them rise again for 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the ensaymada for 18-20 minutes or until they are lightly golden brown.
While the bread is baking, melt the low sodium margarine in a small saucepan.
Once the bread is done, brush each piece with the melted margarine.
Sprinkle grated low sodium cheese on top of each ensaymada while they are still warm to help the cheese adhere.
Dust each bread with powdered sugar before serving.
Enjoy these deliciously soft and cheesy low sodium ensaymada with friends and family!
Nutrition Facts
Calories |
4192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 550.5 g | 200% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 172.1 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 2146 mg | 165% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1361 mg | 29% | |
*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.
