Vegan Ensaymada

Indulge in the soft, fluffy decadence of Vegan Ensaymada—a plant-based twist on the classic Filipino sweet bread that’s perfect for any occasion. Made with a combination of all-purpose flour, almond milk, and melted vegan butter, this recipe achieves the pillowy texture and rich flavor of traditional ensaymada without the use of dairy or eggs. Each golden-brown spiral is generously topped with creamy vegan butter and a sprinkle of sugar for that irresistible melt-in-your-mouth finish. Whether you’re serving these for breakfast, as a snack, or during special celebrations, this easy-to-follow recipe delivers bakery-quality results in just 20 minutes of prep time. Perfect for vegans and non-vegans alike, these delectable treats are a must-try addition to your plant-based baking repertoire!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2.25 teaspoons Instant yeast
• 0.5 cup Sugar
• 0.5 teaspoon Salt
• 1 cup Almond milk
• 0.5 cup Vegan butter (melted)
• 1 teaspoon Vanilla extract
• 0.25 cup Vegan butter (for topping)
• 0.25 cup Sugar (for topping)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.

Step 2

In a small saucepan, warm the almond milk until lukewarm (not hot) and then add the melted vegan butter and vanilla extract. Mix well.

Step 3

Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Step 4

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 hour or until it has doubled in size.

Step 5

Once the dough has risen, punch it down to remove the air bubbles. Divide the dough into 12 equal pieces.

Step 6

Roll each piece into a log and then coil it into a spiral shape. Place each rolled piece into greased muffin tins or a baking tray with parchment paper, leaving space between each piece.

Step 7

Cover the ensaymada with a kitchen towel and let them rise again for about 30 minutes until puffy.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

Bake the ensaymada for 18-20 minutes or until they are golden brown.

Step 10

Allow the ensaymada to cool slightly before spreading a generous amount of vegan butter on top.

Step 11

Sprinkle the tops with sugar to finish. Serve warm and enjoy!

Nutrition Facts

Serving size	(948.2g)

Amount per serving	% Daily Value*
Calories	3328.8

Total Fat 146.9g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2469.9mg	0%
Total Carbohydrate 448.1g	0%
Dietary Fiber 12.0g	0%
Total Sugars 170.2g
Protein 41.6g	0%

Vitamin D 78.1IU	0%
Calcium 446.4mg	0%
Iron 17.9mg	0%
Potassium 556.4mg	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: 40.3%

Protein: 5.1%

Carbs: 54.6%