Ensaymada (Filipino Sweet Bread) - Dairy-Free

Ingredients

• 4 cups All-Purpose Flour
• 2 1/4 teaspoons Instant Dry Yeast
• 1/2 cup Granulated Sugar
• 1 teaspoon Salt
• 1 cup Dairy-Free Milk (Soy or Almond)
• 1/4 cup Coconut Oil, melted
• 1/2 cup Dairy-Free Margarine, softened
• 1/4 cup Powdered Sugar, for dusting

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 4 cups of all-purpose flour, 2 1/4 teaspoons of instant dry yeast, 1/2 cup of granulated sugar, and 1 teaspoon of salt.
2. 2Warm the 1 cup of dairy-free milk until it is lukewarm (about 40.56-46.11°C or 40-46°C). Add the lukewarm dairy-free milk and the 1/4 cup of melted coconut oil to the dry ingredients in the large bowl. Mix everything with a spoon or your hands until a shaggy dough forms.
3. 3Turn the shaggy dough out onto a clean surface that has been lightly dusted with a little flour. Knead the dough for 8-10 minutes, until it becomes smooth and elastic to the touch. This means it should spring back slowly when you poke it.
4. 4Lightly grease a clean bowl with a little of the dairy-free margarine. Place the kneaded dough into the greased bowl and turn it over so the top is also lightly coated. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
5. 5Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a long rope, about 25.4-30.48 cm long. Starting from one end of the rope, coil it into a spiral shape, tucking the end underneath.
6. 6Place the coiled dough shapes onto a baking sheet that has been lined with parchment paper, leaving some space between each one. Cover the baking sheet loosely with a clean kitchen towel and let the dough rise for another 30 minutes.
7. 7Preheat your oven to 175°C during the last 10 minutes of the dough's second rise. Once the oven is preheated, place the baking sheet with the ensaymada into the oven. Bake for 20-25 minutes, or until the tops are golden brown and they sound hollow when tapped gently.
8. 8While the ensaymada are still warm, take the 1/2 cup of dairy-free margarine, softened, and brush a little over the tops of each roll. Immediately dust generously with the 1/4 cup of powdered sugar. Serve warm.

Substitutions

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