Description
This vegan Ensaymada recipe tastes just like the original ensaymada I grew up with! Soft, pillowy sweet pastry, wrapped into a coil, then baked until light, puffy and golden. Top with rich vegan butter, a sprinkle of sugar, and vegan cheddar cheese shreds for the perfect sweet and savory combo.
Ingredients
Ensaymada dough
- 1 cup non-dairy milk, warm to the touch (we used soy)
- ½ cup vegan butter, melted
- ¼ cup (50g) granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- 3 cups (360g) all-purpose flour
- ½ teaspoon salt
For topping:
- 1/4 cup vegan butter, softened to room temperature
- 1/4 cup powdered sugar
- Granulated sugar
- Shredded vegan cheddar cheese
Equipment
- Large mixing bowl
- Whisk
- Wooden spoon
- Clean kitchen towel or plastic wrap
- Muffin tins, ensaymada molds, or a baking sheet
- Pastry brush
- Wire rack (for cooling)
Instructions
- Activate the yeast. In a large bowl, whisk together the warm non-dairy milk, vegan butter, and sugar. The mixture should be slightly warm to the touch but not too hot as that may kill the yeast. Sprinkle the yeast evenly over the mixture, stir, and let sit in a warm place for 10 minutes.
- Stir in the remaining ingredients. After 10 minutes, add the flour and salt and stir with a wooden spoon until just combined, scraping the sides of the bowl as you work.
- First rise for 1 hour. Cover the bowl with a clean kitchen towel or plastic wrap and place the bowl in a warm place to rise for 1 hour, or until the dough has doubled in size.
- Knead until smooth and elastic. Once the dough has risen, punch it down and transfer to a floured surface. Knead the dough for 5-10 minutes, or until smooth and elastic. Add more flour as needed but try not to add too much! The dough should be slightly sticky.
- Divide the dough into 10 pieces. Cut the sticky dough into 10 equal pieces, then cover the pieces with a clean kitchen towel to keep the dough moist.
- Prepare for baking. Grease muffin tins or ensaymada molds or baking sheet with with softened vegan butter or oil. You can also line your baking sheet with parchment paper or a silicone mat.
- Roll the dough. One at a time, take a piece of dough and roll it into a ball. Using a rolling pin or a flat-sided cup, roll the dough out to about 12 inches, then roll it tightly lengthwise into a long rope (as you would cinnamon rolls). Starting at one end, roll each ensaymada into a coil. Tuck the end piece of dough underneath, then transfer the ensaymada to a greased muffin tin, an ensaymada mold, or a greased or lined baking sheet. Try not to roll it too tight. Repeat with all 10 pieces until each is rolled into a tight coil.
- Rise again for 1 hour. Cover with a damp cloth and rise for another hour.
- Preheat the oven to 350˚F.
- Bake. Brush the rolls with additional non-dairy milk. Place the rolls in a preheated oven and bake for 22-27 minutes or until golden.
- Prepare the buttercream. In the meantime in a medium bowl, cream together the softened vegan butter and powdered sugar with a hand mixer until smooth and fluffy. If you don’t use your buttercream right away after mixing, you may need to whip it again using the mixer to make it spreadable.
- Top the rolls. Allow the baked ensaymada to cool for 10 minutes. With a pastry brush (or a spoon or butter knife), coat each ensaymada with the vegan buttercream, then sprinkle with granulated sugar and/or vegan cheddar cheese.
- Serve while warm and enjoy!
Notes
- Storage: Keep in an airtight container at room temperature for 2-3 days.
- Prep Time: 2 hour 40 minutes
- Cook Time: 27 minutes
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: Filipino