Dairy-Free Ensaymada
Indulge in the fluffy, melt-in-your-mouth goodness of Dairy-Free Ensaymada, a plant-based twist on the classic Filipino favorite! Perfect for those with dairy sensitivities, this recipe swaps traditional ingredients for coconut milk and coconut oil, creating a rich, moist bread with just the right balance of sweetness. Each soft, buttery spiral is generously topped with a silky dairy-free buttercream and a sprinkle of sugar, ensuring every bite is pure decadence. Simple yet satisfying, this ensaymada is ideal for snack time, dessert, or even as a special breakfast treat. With just 20 minutes of bake time and a prep process that celebrates homemade charm, these dairy-free delights are sure to become a crowd-pleaser. Keywords: dairy-free ensaymada, Filipino bread, vegan dessert, dairy-free baking, coconut-based recipe.
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Ingredients
- 3 cups All-purpose flour
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 0.25 cup Warm water
- 0.5 cup Sugar
- 0.5 teaspoon Salt
- 0.5 cup Coconut milk
- 0.33 cup Coconut oil
- 3 whole Large eggs
- 2 tablespoons Extra coconut oil
- 0.5 cup Dairy-free margarine
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar
Directions
Step 1
In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 to 10 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Step 3
In a separate bowl, whisk together the coconut milk, melted coconut oil, and eggs.
Step 4
Add the yeast mixture to the dry ingredients, followed by the wet ingredients. Mix until a sticky dough forms.
Step 5
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Step 6
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 7
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a log shape, then coil it into a spiral.
Step 8
Place the coiled dough pieces onto a greased baking sheet. Cover them again with a damp cloth and let them rise for another 30 minutes.
Step 9
Preheat your oven to 350°F (175°C). Brush the tops of the dough coils with the extra coconut oil.
Step 10
Bake in the preheated oven for about 20 minutes or until they are golden brown.
Step 11
While the breads are baking, prepare the dairy-free buttercream by beating the dairy-free margarine in a bowl until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
Step 12
Once the ensaymadas are cool, spread the top of each with dairy-free buttercream and sprinkle with granulated sugar.
Step 13
Serve the dairy-free ensaymada at room temperature and enjoy!
Nutrition Facts
| Serving size | (1194.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4403.8 |
| Total Fat 213.6g | 0% |
| Saturated Fat 107.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 558mg | 0% |
| Sodium 2183.5mg | 0% |
| Total Carbohydrate 561.5g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 276.9g | |
| Protein 57.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 145.7mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 855.3mg | 0% |
Source of Calories