Sugar-Free Ensaymada
Indulge guilt-free with this Sugar-Free Ensaymada recipe, a healthier twist on the classic Filipino favorite. Made with whole wheat flour and sweetened naturally with Lakanto monk fruit sweetener, these buttery, fluffy rolls are perfect for those avoiding refined sugar. The dough is enriched with egg yolks and softened butter for ultimate richness, while a sprinkle of grated cheddar cheese on top adds a savory finish. This recipe showcases expert techniques like yeast activation and spiral shaping, yielding bakery-worthy results right in your kitchen. Ideal for a breakfast treat or afternoon snack, these sugar-free ensaymadas redefine indulgence—deliciously healthy, yet irresistibly satisfying!
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Recipe Information
Ingredients
- 2.5 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 0.75 cup Warm milk
- 0.25 cup Lakanto monk fruit sweetener
- 0.5 cup Unsalted butter, softened
- 4 Egg yolks
- 0.5 teaspoon Salt
- 0.5 cup Grated cheddar cheese
- 2 tablespoons Sugar-free butter substitute
Instructions
In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
In a large mixing bowl, whisk together the whole wheat flour and salt. Create a well in the center and add the frothy yeast mixture, egg yolks, monk fruit sweetener, and softened butter.
Using a wooden spoon or a stand mixer with a paddle attachment, mix until the ingredients come together to form a sticky dough.
On a lightly floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, switch to the dough hook attachment and knead on medium speed for the same amount of time.
Place the dough in a lightly greased bowl, 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 dough and divide it into 12 equal pieces. Roll each piece into a ball, flatten it slightly, and then roll it into a log, twisting it into a spiral shape.
Place each twisted dough piece into a greased muffin tin to maintain its shape. Cover and let rise for an additional 30 minutes.
Preheat your oven to 350°F (175°C). Once the dough has risen, bake it for 18-20 minutes or until the tops are golden brown.
Remove from the oven and immediately brush the tops with a sugar-free butter substitute. Allow them to cool slightly on a wire rack.
Sprinkle with grated cheddar cheese while the ensaymada is still slightly warm so it sticks to the top. Serve warm or at room temperature.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 292.9 g | 107% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 11.0 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 851 mg | 65% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1791 mg | 38% | |
*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.
