Vegan Ensaymada
Indulge in the soft, fluffy goodness of vegan ensaymada, a plant-based twist on the beloved Filipino sweet bread! This dairy-free recipe retains all the rich, buttery flavor and tender crumb of the traditional treat, thanks to creamy almond milk and vegan butter. Each pillowy coil is topped with a luscious layer of melted vegan butter and a sprinkle of sugar, creating a perfect balance of sweetness and indulgence. With simple ingredients and easy-to-follow steps, this recipe lets you recreate bakery-quality ensaymada in the comfort of your home. Perfect as an afternoon snack, breakfast treat, or dessert, these golden, sugar-topped delights are sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.5 cup Sugar
- 0.5 teaspoon Salt
- 1 cup Almond milk
- 0.5 cup Vegan butter (melted)
- 1 teaspoon Vanilla extract
- 0.25 cup Vegan butter (for topping)
- 0.25 cup Sugar (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
In a small saucepan, warm the almond milk until lukewarm (not hot) and then add the melted vegan butter and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
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 hour or until it has doubled in size.
Once the dough has risen, punch it down to remove the air bubbles. Divide the dough into 12 equal pieces.
Roll each piece into a log and then coil it into a spiral shape. Place each rolled piece into greased muffin tins or a baking tray with parchment paper, leaving space between each piece.
Cover the ensaymada with a kitchen towel and let them rise again for about 30 minutes until puffy.
Preheat the oven to 350°F (175°C).
Bake the ensaymada for 18-20 minutes or until they are golden brown.
Allow the ensaymada to cool slightly before spreading a generous amount of vegan butter on top.
Sprinkle the tops with sugar to finish. Serve warm and enjoy!
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 448.1 g | 163% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 170.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 556 mg | 12% | |
*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.
