High Protein Ensaymada Bread
Elevate your snack game with this High Protein Ensaymada Bread—a fluffy, buttery Filipino classic with a modern twist. Packed with whey protein isolate, this soft and pillowy bread is a delightful fusion of indulgence and nutrition, perfect for fitness enthusiasts or anyone looking to boost their protein intake. Each spiral-shaped bun is baked to golden perfection, brushed with melted butter, and topped with a generous sprinkle of grated cheddar cheese and powdered sugar for that irresistible blend of sweet and savory. With a prep time of just 2 hours, this recipe is ideal for weekend baking projects or sharing with family and friends. Whether served warm or at room temperature, these high-protein Ensaymadas are a treat you won't want to miss!
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Ingredients
- 300 grams all-purpose flour
- 60 grams whey protein isolate
- 7 grams instant dry yeast
- 50 grams granulated sugar
- 5 grams salt
- 150 milliliters whole milk
- 2 large eggs
- 80 grams unsalted butter
- 50 grams extra butter for topping
- 50 grams grated cheddar cheese
- 30 grams powdered sugar
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, whey protein isolate, instant dry yeast, and sugar. Mix well to evenly distribute the dry ingredients.
Step 2
Gently warm the milk until lukewarm, about 32°C (90°F), to help activate the yeast.
Step 3
In another bowl, beat the eggs lightly and add them to the warm milk. Stir until well combined.
Step 4
Create a well in the center of the dry ingredients and pour in the milk-egg mixture. Mix with a wooden spoon or your hands until it forms a shaggy dough.
Step 5
Add the softened butter and salt to the dough. Knead the mixture by hand or using a stand mixer fitted with a dough hook for about 10 minutes until the dough is smooth and elastic.
Step 6
Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let the dough rise in a warm place for about 60 to 90 minutes, or until it has doubled in size.
Step 7
Once the dough has risen, punch it down gently to release the air. Divide the dough into 12 equal pieces.
Step 8
Shape each piece into a ball. Flatten each ball slightly and roll it into a spiral shape, then coil the spiral to form the Ensaymada shape.
Step 9
Place the shaped dough onto a lined baking tray, leaving space between each. Cover with a damp cloth and let them rise again for about 30 minutes until puffy.
Step 10
Preheat your oven to 180°C (350°F) while the dough completes its final rise.
Step 11
Bake the Ensaymada in the preheated oven for approximately 15-20 minutes or until they are golden brown.
Step 12
Remove the bread from the oven and let cool slightly. Brush the tops generously with extra melted butter.
Step 13
Top each Ensaymada with the grated cheddar cheese and a dusting of powdered sugar for a perfect balance of savory and sweet.
Step 14
Serve warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | 886.7 grams (886.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3020 |
| Total Fat 145.10g | 186% |
| Saturated Fat 83.70g | 419% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 752mg | 251% |
| Sodium 2933mg | 128% |
| Total Carbohydrate 324.90g | 118% |
| Dietary Fiber 9.70g | 35% |
| Total Sugars 89.50g | |
| Protein 113.90g | 228% |
| Vitamin D 191IU | 955% |
| Calcium 914mg | 70% |
| Iron 17mg | 92% |
| Potassium 1172mg | 25% |
Source of Calories