Vegan Ensaymada Bread

Soft, sweet, and delightfully buttery, this Vegan Ensaymada Bread is a plant-based twist on the beloved Filipino pastry. Perfectly fluffy and enriched with creamy coconut milk and a hint of vanilla, these golden spiral buns are baked to perfection and topped with a luscious vegan butter spread and a sprinkle of sugar for that signature finish. This dairy- and egg-free recipe retains all the indulgence of the classic treat while being kinder to your lifestyle. Ideal as a snack, dessert, or even a celebratory gift, these spiral buns are as comforting as they are irresistible. Whether you're craving a nostalgic bite or exploring Filipino-inspired vegan recipes, this dairy-free ensaymada will quickly become a household favorite.

Nutriscore Rating: 45/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 2.25 teaspoons instant yeast
• 1 cup coconut milk
• 0.25 cup coconut oil
• 0.5 cup sugar
• 0.5 teaspoon sea salt
• 1 teaspoon vanilla extract
• 0.5 cup vegan butter
• 0.25 cup additional sugar for topping

Directions

Step 1

In a small saucepan, warm the coconut milk over low heat until it is lukewarm. Remove from heat and stir in the sugar until dissolved.

Step 2

In a large mixing bowl, combine the flour, instant yeast, and sea salt. Mix well.

Step 3

Create a well in the center of the flour mixture and pour in the lukewarm coconut milk, melted coconut oil, and vanilla extract. Stir until a sticky dough begins to form.

Step 4

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

Step 5

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 6

After the first rise, punch down the dough to release the air. Divide the dough into 12 equal pieces and shape each piece into a ball.

Step 7

Flatten each ball slightly and roll into a log, then coil it into a spiral. Place each shaped dough into a greased or lined baking pan.

Step 8

Cover the shaped dough with a kitchen towel and let them rise again for about 30 minutes.

Step 9

Preheat the oven to 350°F (175°C). Bake the ensaymada for 18-20 minutes or until lightly golden brown.

Step 10

While the breads are baking, prepare the topping by mixing vegan butter and additional sugar to taste, stirring to create a smooth spread.

Step 11

Once baked, allow the ensaymada to cool for a few minutes, then generously spread the top of each with vegan butter and sprinkle with sugar.

Step 12

Serve warm and enjoy your homemade vegan ensaymada.

Nutrition Facts

Serving size	(940.9g)

Amount per serving	% Daily Value*
Calories	3384.7

Total Fat 148.1g	0%
Saturated Fat 103.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 1930.1mg	0%
Total Carbohydrate 458.6g	0%
Dietary Fiber 11.8g	0%
Total Sugars 177.1g
Protein 40.2g	0%

Vitamin D 0IU	0%
Calcium 68.5mg	0%
Iron 17.2mg	0%
Potassium 691.9mg	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: 40.0%

Protein: 4.8%

Carbs: 55.1%