Vegan Ensaimada
Indulge in the irresistible charm of the Vegan Ensaimada, a delightful plant-based twist on the traditional Spanish pastry that’s soft, fluffy, and beautifully sweet. Perfectly crafted with creamy almond milk and enriched with smooth vegan butter, this recipe recreates the iconic spiral-shaped treat without compromising on flavor or texture. The dough, lightly sweetened with granulated sugar and delicately dusted with powdered sugar, offers a harmonious balance of sweetness that is sure to please your palate. With its golden crust brushed with olive oil and melt-in-your-mouth softness, these ensaimadas are ideal for breakfast, dessert, or a cozy snack alongside coffee or tea. Whether you’re embracing a vegan lifestyle or simply looking for a dairy-free alternative, this recipe is guaranteed to become a household favorite that tastes as indulgent as the original.
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Recipe Information
Ingredients
- 400 g all-purpose flour
- 240 ml plain almond milk
- 7 g active dry yeast
- 100 g granulated sugar
- 5 g salt
- 100 g vegan butter
- 60 ml olive oil
- 50 g powdered sugar
Instructions
Begin by warming the almond milk gently until it is lukewarm. In a small bowl, combine the warmed almond milk with the active dry yeast and 1 tablespoon of the granulated sugar. Stir and let it sit for about 10 minutes, or until it becomes frothy.
In a large mixing bowl, sift the all-purpose flour and add the remaining granulated sugar and salt. Mix the dry ingredients well.
Create a well in the center of the dry ingredients and add in the yeast mixture. Gradually combine the ingredients until a dough begins to form.
Add the softened vegan butter to the dough and continue kneading for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces.
Roll each piece of dough into a thin spiral rope, then coil the rope into a spiral shape, tucking the end underneath.
Place each shaped dough on a baking sheet lined with parchment paper, leaving enough space between them. Cover again and let them rise for another 30 minutes.
Preheat your oven to 180°C (360°F). Brush the tops of each ensaimada with a little olive oil to ensure they have a golden crust.
Bake the ensaimadas in the preheated oven for about 18-20 minutes or until they are lightly golden.
Once baked, remove them from the oven and let them cool on a wire rack.
Generously dust the cooled ensaimadas with powdered sugar before serving.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 459.1 g | 167% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 149.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 486 mg | 37% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 658 mg | 14% | |
*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.
