Sugar-Free Ensaimada
Indulge in the soft, buttery goodness of traditional ensaimadas with a guilt-free twist! This Sugar-Free Ensaimada recipe swaps out conventional sweeteners for a sugar-free alternative like erythritol, making it perfect for health-conscious eaters or those managing their sugar intake. Featuring a tender dough enriched with unsweetened almond milk and egg yolks, these pastries are delicately rolled with softened butter for a signature flakiness and golden brown finish. Despite being sugar-free, every bite is pure decadence, showcasing the rich flavors of this beloved Spanish-inspired treat. Perfect for breakfast, brunch, or a cozy snack, these ensaimadas are a delightful way to enjoy a sweet classic in a healthier form.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant dry yeast
- 5 grams Salt
- 250 milliliters Unsweetened almond milk
- 150 grams Butter, softened
- 1 tablespoon Oil, for greasing
- 3 Egg yolks
- 50 grams Sugar-free sweetener (such as erythritol)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant dry yeast, and salt. Mix well to distribute the ingredients evenly.
In a separate bowl, whisk together the unsweetened almond milk, egg yolks, and sugar-free sweetener until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Shape the dough into a ball, place it in a greased bowl, and cover it with a clean cloth. Allow it to rise in a warm place for about 90 minutes, or until doubled in size.
Once the dough has risen, punch it down gently and divide it into 12 equal portions.
Roll each portion into a thin rectangle, about 1/8 inch thick. Spread a thin layer of softened butter over the surface.
Starting from one end, tightly roll the rectangle into a log shape. Coil the log into a loose spiral shape, tucking the end underneath.
Place each shaped ensaimada on a baking sheet lined with parchment paper. Cover them lightly with a cloth and let them rise for another 30 to 45 minutes, or until puffy.
Preheat your oven to 180°C (356°F).
Bake the ensaimadas for 18 to 20 minutes, or until they are golden brown.
Remove from the oven and allow them to cool slightly before serving. Enjoy your sugar-free ensaimadas warm or at room temperature.
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 439.3 g | 160% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 1.5 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 617 mg | 47% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 824 mg | 18% | |
*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.
