Vegan Ensaymada Bread
Indulge in the delightful fusion of tradition and plant-based goodness with this Vegan Ensaymada Bread recipe—an irresistible Filipino-inspired treat that's perfect for any occasion. Made from soft, fluffy dough enriched with creamy coconut milk and coconut oil, these vegan spirals are baked to golden perfection and generously topped with a luscious vegan butter-sugar spread for that signature sweetness. With a tender texture and rich flavor, this dairy-free twist on ensaymada is easy to make and ideal for sharing. Whether you're looking for a vegan alternative to your favorite pastry or a unique addition to your baked goods repertoire, this recipe is a must-try for every home baker!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 cup coconut milk
- 0.25 cup coconut oil
- 0.5 cup sugar
- 0.5 teaspoon sea salt
- 1 teaspoon vanilla extract
- 0.5 cup vegan butter
- 0.25 cup additional sugar for topping
Instructions
In a small saucepan, warm the coconut milk over low heat until it is lukewarm. Remove from heat and stir in the sugar until dissolved.
In a large mixing bowl, combine the flour, instant yeast, and sea salt. Mix well.
Create a well in the center of the flour mixture and pour in the lukewarm coconut milk, melted coconut oil, and vanilla extract. Stir until a sticky dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
After the first rise, punch down the dough to release the air. Divide the dough into 12 equal pieces and shape each piece into a ball.
Flatten each ball slightly and roll into a log, then coil it into a spiral. Place each shaped dough into a greased or lined baking pan.
Cover the shaped dough with a kitchen towel and let them rise again for about 30 minutes.
Preheat the oven to 350°F (175°C). Bake the ensaymada for 18-20 minutes or until lightly golden brown.
While the breads are baking, prepare the topping by mixing vegan butter and additional sugar to taste, stirring to create a smooth spread.
Once baked, allow the ensaymada to cool for a few minutes, then generously spread the top of each with vegan butter and sprinkle with sugar.
Serve warm and enjoy your homemade vegan ensaymada.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 458.6 g | 167% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 177.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 692 mg | 15% | |
*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.
