Low Sodium Ensaymada

Indulge in the delightful softness of Low Sodium Ensaymada, a healthier twist on the beloved Filipino brioche. Perfect for those watching their sodium intake, this recipe features pillowy dough enriched with egg yolks, unsalted butter, and warm low-sodium milk, creating a rich yet gentle flavor. Topped with a luscious layer of melted unsalted butter, a sprinkle of grated low-sodium cheese, and a light dusting of caster sugar, each bite captures the irresistible sweet-salty balance of the classic treat—without the excess salt. With just 30 minutes of prep and simple instructions, this guilt-free ensaymada is not only easy to make but also ideal for breakfast, snacks, or special gatherings. Embrace this satisfying low-sodium alternative today for a more heart-healthy indulgence!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 3.5 cups all-purpose flour
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 2 teaspoons instant yeast
• 6 whole egg yolks
• 1 cup warm milk (low sodium)
• 0.25 cup water
• 0.5 teaspoon salt substitute (optional)
• 0.25 cup unsalted margarine or butter, for topping
• 0.5 cup grated low sodium cheese
• 0.25 cup caster sugar, for sprinkling

Directions

Step 1

In a large mixing bowl, combine the warm milk, water, and 1 tablespoon of the sugar. Stir to dissolve the sugar, then sprinkle the yeast over the mixture. Let it sit for about 5 minutes until it becomes frothy.

Step 2

Add the egg yolks and the rest of the sugar to the mixture and whisk until well combined.

Step 3

Gradually add the flour and optional salt substitute to the mixture, stirring continuously until it forms a dough.

Step 4

Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.

Step 5

Incorporate the softened unsalted butter into the dough, continuing to knead until fully absorbed and the dough becomes soft and pliable.

Step 6

Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm area for about 1.5 to 2 hours or until doubled in size.

Step 7

Punch down the dough to release air and divide it into 12 equal portions.

Step 8

Roll each portion into a ball, flatten them slightly, and place them on a baking tray lined with parchment paper, ensuring there is space between them for expansion.

Step 9

Cover the dough balls with a cloth and let them rise again for about 30 minutes.

Step 10

Preheat the oven to 350°F (175°C).

Step 11

Bake the ensaymada for 20-25 minutes or until golden brown and cooked through.

Step 12

Remove from the oven and let them cool slightly on a wire rack.

Step 13

Once cooled but still slightly warm, brush the tops with melted unsalted margarine or butter.

Step 14

Sprinkle with grated low sodium cheese and a light dusting of caster sugar before serving.

Nutrition Facts

Serving size	(1337.4g)

Amount per serving	% Daily Value*
Calories	4414.4

Total Fat 204.4g	0%
Saturated Fat 99.6g	0%
Polyunsaturated Fat 0g
Cholesterol 1470.8mg	0%
Sodium 338.6mg	0%
Total Carbohydrate 552.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 222.8g
Protein 101.2g	0%

Vitamin D 235.4IU	0%
Calcium 1386.1mg	0%
Iron 23.3mg	0%
Potassium 2958.4mg	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: 41.3%

Protein: 9.1%

Carbs: 49.6%