Sugar-Free Ensaymada

Indulge in the guilt-free decadence of Sugar-Free Ensaymada, a healthier twist on the beloved Filipino classic! This recipe swaps refined sugar with Lakanto monk fruit sweetener and uses whole wheat flour for a nutrient-packed alternative, making it perfect for those watching their sugar intake or looking for a wholesome treat. Soft and airy with a delightful buttery richness, these ensaymadas are crowned with a generous sprinkle of sharp cheddar cheese for just the right balance of savory and sweet. Crafted with a straightforward yeast-based dough and baked to golden perfection, this recipe ensures that you can enjoy the timeless flavors you love with a cleaner, modern spin. Ideal for breakfast, merienda, or any occasion, these sugar-free ensaymadas are as satisfying as they are indulgent.

Nutriscore Rating: 62/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 2.5 cups Whole wheat flour
• 2.25 teaspoons Active dry yeast
• 0.75 cup Warm milk
• 0.25 cup Lakanto monk fruit sweetener
• 0.5 cup Unsalted butter, softened
• 4 Egg yolks
• 0.5 teaspoon Salt
• 0.5 cup Grated cheddar cheese
• 2 tablespoons Sugar-free butter substitute

Directions

Step 1

In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.

Step 2

In a large mixing bowl, whisk together the whole wheat flour and salt. Create a well in the center and add the frothy yeast mixture, egg yolks, monk fruit sweetener, and softened butter.

Step 3

Using a wooden spoon or a stand mixer with a paddle attachment, mix until the ingredients come together to form a sticky dough.

Step 4

On a lightly floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, switch to the dough hook attachment and knead on medium speed for the same amount of time.

Step 5

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 to 1.5 hours, or until it doubles in size.

Step 6

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, flatten it slightly, and then roll it into a log, twisting it into a spiral shape.

Step 7

Place each twisted dough piece into a greased muffin tin to maintain its shape. Cover and let rise for an additional 30 minutes.

Step 8

Preheat your oven to 350°F (175°C). Once the dough has risen, bake it for 18-20 minutes or until the tops are golden brown.

Step 9

Remove from the oven and immediately brush the tops with a sugar-free butter substitute. Allow them to cool slightly on a wire rack.

Step 10

Sprinkle with grated cheddar cheese while the ensaymada is still slightly warm so it sticks to the top. Serve warm or at room temperature.

Nutrition Facts

Serving size	(822.6g)

Amount per serving	% Daily Value*
Calories	2520.3

Total Fat 152.6g	0%
Saturated Fat 86.4g	0%
Polyunsaturated Fat g
Cholesterol 1071.3mg	0%
Sodium 1868.0mg	0%
Total Carbohydrate 292.9g	0%
Dietary Fiber 37.9g	0%
Total Sugars 11.0g
Protein 74.5g	0%

Vitamin D 158.7IU	0%
Calcium 851.4mg	0%
Iron 14.1mg	0%
Potassium 1791.3mg	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: 48.3%

Protein: 10.5%

Carbs: 41.2%