Low Fat Pain aux Raisins
Indulge in the classic flavors of pain aux raisins while keeping it light and guilt-free with this Low Fat Pain aux Raisins recipe! Crafted with a blend of all-purpose and whole wheat flour, low-fat yogurt, and just a touch of unsalted butter, this version delivers all the buttery, flaky goodness you crave with a healthier twist. A naturally sweet raisin filling enhanced with vanilla and honey strikes the perfect balance of decadence and nutrition, while a silky glaze of powdered sugar adds a delightful finishing touch. Ideal for breakfast or brunch, these pastries rise to golden perfection in the oven, delivering bakery-quality results right in your kitchen. Easy to make and perfect for sharing, this low-fat recipe is a lighter take on a classic French favorite, combining wholesome ingredients with irresistible flavor.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Whole wheat flour
- 1 packet Active dry yeast
- 150 ml Warm skim milk
- 1 tbsp Honey
- 1 tsp Salt
- 120 g Low-fat plain yogurt
- 50 g Unsalted butter
- 100 g Raisins
- 1 tsp Vanilla extract
- 1 large Egg yolk
- 1 tbsp Cornstarch
- 2 tbsp Cold water
- 1 large Egg white
- 2 tbsp Powdered sugar
Instructions
In a small bowl, mix warm skim milk and honey, then sprinkle the active dry yeast on top. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, and salt. Add the yeast mixture and low-fat plain yogurt, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 7 minutes until it is smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.
For the filling, in a small bowl, combine raisins, vanilla extract, and 2 tablespoons of water. Let them soak until plump.
In a saucepan, melt unsalted butter over low heat. Add the soaked raisins (reserve the soaking liquid) and cook for 2 minutes, then remove from heat.
Mix cornstarch with cold water to make a slurry. Stir this into the butter and raisin mixture, return to low heat, and cook, stirring until thickened. Set aside to cool.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Once the dough has risen, roll it out on a floured surface into a rectangle about 0.5 cm thick.
Spread the raisin mixture evenly over the dough. Roll the dough tightly from one long side to form a log.
Slice the log into 10 equal pieces and place them on the prepared baking sheet.
Beat the egg white lightly and brush it over the top of each slice.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow the pastries to cool slightly. In a small bowl, mix the powdered sugar with 1 teaspoon of water to form a glaze. Drizzle over the warm pastries before serving.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 366.6 g | 133% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 115.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 562 mg | 43% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
