Low Sodium Ensaimada

Delight in the pillowy softness of this Low Sodium Ensaimada, a healthier spin on the classic Filipino sweet bread. Perfect for those watching their sodium intake, this recipe swaps traditional ingredients for low-sodium milk, unsalted butter, and a light topping of grated Edam or low-sodium cheese. The dough is carefully kneaded to achieve its signature fluffy texture, coiled into beautiful spirals, and baked to golden perfection. Each ensaimada is finished with a buttery glaze and a generous sprinkling of cheese, offering the perfect balance of sweetness and savory richness. With just 20 minutes of bake time and easy-to-follow steps, this recipe captures all the indulgence of traditional ensaimada without compromising your dietary needs. Serve these fragrant, melt-in-your-mouth buns warm or at room temperature for a delightful treat at brunch or as a midday snack.

Nutriscore Rating: 55/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 3.5 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 1 cup Low sodium milk
• 0.5 cup Unsalted butter, melted
• 0.5 cup Granulated sugar
• 3 Eggs, lightly beaten
• 0.25 cup Unsalted butter, softened for topping
• 0.5 cup Grated Edam cheese (or any low-sodium cheese)

Directions

Step 1

In a small saucepan, warm the low sodium milk until lukewarm. Remove from heat and pour into a large mixing bowl.

Step 2

Sprinkle the active dry yeast over the milk and let it stand for about 5 minutes until frothy.

Step 3

Add the melted unsalted butter, granulated sugar, and eggs to the yeast mixture. Mix until well combined.

Step 4

Gradually add the all-purpose flour into the wet ingredients, mixing until a soft dough forms. You may need to use your hands to knead it together.

Step 5

Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

Step 6

Place the dough in a bowl lightly coated with unsalted butter, 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.

Step 7

Punch down the risen dough to remove air bubbles and divide it into 12 equal portions.

Step 8

Roll each dough portion into a long strip, then coil it into a spiral on a lined baking sheet. Tuck the end underneath the spiral to secure it.

Step 9

Cover the spirals with a kitchen towel and let them rise again for another 30-45 minutes until puffed.

Step 10

Preheat your oven to 350°F (175°C).

Step 11

Bake the risen dough spirals in the preheated oven for 18-20 minutes or until lightly golden brown.

Step 12

Remove from oven and allow to cool slightly.

Step 13

While still warm, spread softened unsalted butter over the top of each Ensaimada.

Step 14

Generously sprinkle grated Edam cheese over the buttered tops.

Step 15

Serve warm or at room temperature.

Nutrition Facts

Serving size	(1150.7g)

Amount per serving	% Daily Value*
Calories	3720.2

Total Fat 181.9g	0%
Saturated Fat 108.6g	0%
Polyunsaturated Fat g
Cholesterol 1007.7mg	0%
Sodium 349.3mg	0%
Total Carbohydrate 437.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 115.2g
Protein 87.5g	0%

Vitamin D 293.1IU	0%
Calcium 880.9mg	0%
Iron 22.8mg	0%
Potassium 1243.7mg	0%

*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.

Source of Calories

Fat: 43.8%

Protein: 9.4%

Carbs: 46.9%