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.
Ensaymada is a popular Filipino pastry that has origins in Mallorca, Spain. The word “ensaymada” refers to a soft and round sweet pastry and is borrowed from the Spanish, whereas the Spanish word, “ensaimada” referred to the original coiled pastry.
Over time, the Filipino version has evolved into a sweet and buttery brioche-style bread typically made from a rich, soft dough that’s rolled into a similar coil, and then topped with a combination of melted butter, sugar, and shredded cheese.
Similar to Suman Malagkit and Biko, traditional ensaymada is served as a mid-afternoon snack or evening dessert, often paired with a warm mug of coffee or hot chocolate. It’s a treat commonly found in bakeries and cafes throughout the Philippines.
Now you can not only make your Filipino ensaymada at home, but this classic ensaymada recipe is 100% vegan making it perfect for sharing! No egg yolks, milk, dairy butter, or dairy cheese topping is necessary!
Ingredients You’ll Need
Non-dairy milk: Any unsweetened, non-dairy milk of choice will work well. Try Almond Milk, cashew milk, soy milk, or coconut milk!
Vegan butter: We typically like to bake with vegan butter sticks from Country Crock, Earth Balance, or Melt. When developing this ensaymada dough, we used unsalted butter. If you are using salted butter, reduce the additional salt to just 1/4 teaspoon.
Sugar: To keep the ensaymada dough light in color, it’s important to use granulated white sugar as opposed to brown sugar or coconut sugar (save those sugars for making Filipino Sticky Rice Cake and Taho with Arnibal!
Active dry yeast: If you’ve made any of our yeast breads and desserts, you’ll know we prefer active dry yeast over instant yeast. It helps the dough develop a deeper, more complex flavor without much additional effort! If you’d like to make this bread dough with instant yeast, use about 30% less (1.5 teaspoons instant yeast).
All-purpose flour: White flour is the traditional flour used in making ensaymada because it contains the perfect amount of protein to keep the dough soft and tender. For best results, we recommend using the weighted grams measurement. Or, if using cups, make sure to use the spoon and level method to measure the flour accurately.
Vegan sharp cheddar cheese shreds (optional): Any brand of cheddar cheese shreds of choice will do! You can even shred your own from a block of your favorite vegan cheese, if desired.
Equipment Needed
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)
Make Vegan Ensaymada
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. 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 the muffin tin with a damp cloth and rise for another hour.
Bake. Brush the rolls with additional soy milk. Place the rolls in a preheated oven and bake for 22-27 minutes or until golden brown.
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!
Serving Suggestions
Ensaymada is often shared among friends and family during gatherings, celebrations, and as a special treat during the holiday season! Serve them as is, or alongside your favorite warm cozy beverage, such as Hot Chocolate, Homemade Chai Lattes, or even Cold Brew or a tall glass of Creamy Almond Milk.
Storage Instructions
Like our other Filipino breads, Vegan Pandesal and Fluffy Ube Pandesal, this Filipino brioche bread is best served fresh, but will keep in an airtight container at room temperature for 2-3 days.
Quick Tips
Make sure to use warm milk! The temperature of the milk should be about 105-110F. If the milk is too warm, it can scorch and kill the yeast. If it is too cool, the yeast won’t activate and will prevent the dough from rising properly.
Add more flour as needed. If the dough feels too sticky while kneading, feel free to add a bit more flour. Just be sure not to add too much - the ensaymada should be lightly sticky to the touch!
Use the weighted measurements. Baking by weight is always more accurate than baking with measuring cups. When possible, use the weighted measurements for the dry ingredients so you’ll have perfect results the first time!
More Vegan Filipino Recipes You May Enjoy:
Filipino
Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)
Appetizers and Sides
Vegan Siopao Asado (Filipino Steamed Buns)
Filipino
Turon (Banana Lumpia)
Filipino
Ginataang Bilo-Bilo with Langka
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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.
The post Vegan Ensaymada (Sweet Filipino Brioche) appeared first on Sweet Simple Vegan.
By: Jasmine Briones Title: Vegan Ensaymada (Sweet Filipino Brioche) Sourced From: sweetsimplevegan.com/vegan-ensaymada/ Published Date: Wed, 03 Jan 2024 01:27:13 +0000
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Frequently Asked Questions
Can I eat egg on a plant-based food diet?
Eggs are not allowed on a plant-based diet. This diet bans the consumption of all animal products such as meat, fish, poultry, eggs and other animal products. However, many vegan alternatives to traditionally egg-centric dishes can be found that offer the same taste and texture but don't use animal products. For example, tofu scrambles or omelets make great breakfast dishes with the same look and feel as eggs while providing plant-based protein; chickpea flour or mashed up banana can replace eggs as binding agents in baked goods; and aquafaba (the liquid found in a can of chickpeas) can act as a vegan egg white alternative when making meringues or other desserts. Flaxseed meal/chia seeds, or water substituted for one egg can help preserve non-vegan recipe without compromising the taste.
Is it hard to shift to a plant-based lifestyle?
Although it may seem daunting to change to a plant based diet, it doesn't have be. You can easily transition to a plant based diet by making small tweaks. Each person's individual needs mean that the transition should be tailored to their lifestyle. It is important to plan meals around whole foods and not processed food to facilitate the transition. This will ensure that you get enough macronutrients, essential vitamins, and minerals. Individuals should focus on creating delicious meals that are enjoyable to eat and meet their dietary requirements.
Individuals can make it easier to stay focused on their goals of a transition to a plant-based diet by creating a support network made up of family members, friends, and certified health professionals. Cooking new recipes can bring excitement and variety to the journey. So that people don't feel deprived or bored, there are plenty of delicious vegan options. You can make the transition to plant-based eating easy by gradually changing while still being aware of your daily nutrient needs.
How can you make the transition to a plant based diet?
Transitioning to a plant-based diet can be intimidating, but it can become an exciting lifestyle change with the proper knowledge and support. These are some helpful tips to help you transition into this type of diet.
Structuring meals around whole foods rather than processed items for adequate macronutrients, vitamins, and mineral intake.
It is important to create delicious meals that satisfy dietary requirements and are fun to eat.
You can create a support network such as family members, friends, and certified health professionals.
Trying new recipes to add excitement while eating well.
Change your lifestyle gradually while still paying attention to your nutritional intake.
By gradually transitioning to a plant-based diet and incorporating these tips into the process, individuals may increase their chances of staying on track with this healthy lifestyle change.
What is the difference between a plant-based and vegan diet?
A plant-based diet can be very different from a vegan diet. A plant-based diet consists of an eating plan that emphasizes whole grains, fruits, vegetables, legumes and nuts. While this eating plan may not allow for the consumption of meat and dairy, small amounts of animal proteins might be allowed. Veganism, on the other hand is a lifestyle choice that focuses exclusively on plant-based nutrition and avoids products such as clothing or cosmetics made from animal products. Although vegans may also choose to adopt a plant based diet as part their lifestyle, they are separate concepts.
Are there any celebrities or athletes that advocate for a plant diet?
Yes, many athletes and celebrities support a plant-based diet. Kyrie Irving is a NBA player. Lewis Hamilton is a Formula 1 World Champion. Natalie Portman is an actress. Meghan Trainor is a singer. Kenneth Farrow is the NFL running back. Each of them have chosen the vegetarian/vegan lifestyle because it was best for them and have had impressive achievements in their respective fields, whether they are athletes or artists. Actress Alicia Silverstone even wrote a book titled Kind Diet, about her experiences with veganism. Novak Djokovic, a tennis professional, credits his achievements to his unusual eating style of eating primarily organic vegan food at competitions. His statistics have greatly improved since then. The four professional athletes all point out some notable qualities such as increased energy, quicker recovery from injuries and better overall health and well-being. The success stories demonstrate that plant-based diets can be an effective tool for achieving better athleticism.
Statistics
According to research published, going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)
In fact, according to research published in the going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)
How can you make sure that you get enough protein from a plant-based diet
The right ingredients can make sure that you get enough protein from a plant-based diet. Foods such as legumes, nuts, seeds, tofu, tempeh, and quinoa are excellent plant-based protein sources. This will help you meet your daily needs. If you want to maximize your nutrition intake and still eat a vegan diet, you should consider superfoods like spinach and gojiberries. These superfoods are packed with vitamins, minerals, and contain high amounts of nutrients.
In addition to eating plant-based proteins in meals throughout the day, it is beneficial to supplement a vegan diet with additional protein sources; look for products like plant-based protein powders, nut butter, or collagen peptides (derived from plants) that can be blended into smoothies or other recipes as desired. If you feel like you aren't getting enough protein from foods, consider taking high-quality supplements. This could be pills, capsules, tablets, or even whole food products that contain sufficient protein.
If you make an effort to incorporate plant-based foods into your meals in many ways, vegans can quickly meet their daily nutrition requirements.
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Diet:
Prep Time: 2 hour 40 minutes
Category: Breakfast, Snack
Method: Oven
Cuisine: Filipino
