Dairy-Free and Egg-Free Ensaymada (Filipino Sweet Bread)

Ingredients

• 4 cups All-purpose flour
• 2 1/4 tsp Instant dry yeast
• 1/2 cup Sugar
• 1 tsp Salt
• 1 cup Dairy-free milk (warmed)
• 1/2 cup Aquafaba (chickpea brine)
• 1/4 cup Vegetable shortening
• 1/2 cup Vegan butter, softened
• 1/4 cup Powdered sugar, for topping

Instructions

1. 1In a large bowl, combine the 4 cups of all-purpose flour, 2 1/4 tsp of instant dry yeast, 1/2 cup of sugar, and 1 tsp of salt. Pour in the 1 cup of warmed dairy-free milk and the 1/2 cup of aquafaba. Mix everything together with a spoon or your hands until a shaggy dough starts to form.
2. 2Add the 1/4 cup of vegetable shortening to the dough. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth, soft, and elastic. The vegetable shortening should be fully incorporated.
3. 3Place the kneaded dough back into the large bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until it has visibly doubled in size.
4. 4Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions. Take each portion and roll it into a long rope, about 12-15 inches long. Coil each rope into a spiral shape and place it onto a baking sheet lined with parchment paper.
5. 5Cover the coiled dough loosely with plastic wrap or a kitchen towel. Let the ensaymada rise again in a warm place for another 30 minutes, or until they look puffy.
6. 6Preheat your oven to 350°F (175°C).
7. 7Bake the ensaymada for 20-25 minutes. They are done when they are golden brown on top and sound hollow when lightly tapped.
8. 8While the ensaymada are still warm, brush the tops generously with the 1/2 cup of softened vegan butter. Immediately sprinkle the tops with the 1/4 cup of powdered sugar.

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