Sugar-Free Pain au Lait
Indulge in the classic charm of French baking with this Sugar-Free Pain au Lait recipe—perfect for those seeking a healthier twist on traditional milk bread. These soft, golden rolls are lightly sweetened with powdered erythritol, making them an ideal choice for sugar-conscious eaters without compromising on flavor or texture. Made with a simple yet elegant combination of whole milk, softened butter, and all-purpose flour, these pillowy breads are brushed with egg wash for a shiny crust and baked to perfection. With their delicate sweetness and tender crumb, they can be enjoyed fresh out of the oven or as the perfect canvas for spreads, fillings, or sandwiches. Whether for breakfast, snack time, or a special occasion, this recipe transforms a beloved French staple into a guilt-free treat.
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Recipe Information
Ingredients
- 240 ml whole milk
- 7 g instant dry yeast
- 5 g salt
- 60 g unsalted butter, softened
- 400 g all-purpose flour
- 50 g powdered erythritol
- 1 large egg, beaten for egg wash
Instructions
Begin by heating the whole milk to about 37°C (98°F), ensuring it's warm to the touch but not hot. If it gets too hot, let it cool down before proceeding.
In a large mixing bowl, combine the warm milk with the instant dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
Add the salt, softened unsalted butter, and powdered erythritol to the yeast mixture. Stir until all the ingredients are well incorporated.
Gradually add the all-purpose flour to the bowl, mixing with a spatula or spoon until the mixture forms a rough dough.
Transfer the dough to a lightly floured surface and knead it by hand for about 10 minutes or until it becomes smooth and elastic. The dough should be slightly tacky but not sticky.
Form the dough into a ball and place it in a clean, lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1.5 hours or until doubled in size.
Once the dough has risen, gently punch it down to release the gases and transfer it back to the floured surface.
Divide the dough into 10 equal portions, shaping each into a small ball. Roll each ball gently into a short log shape if desired.
Place the shaped dough onto a baking tray lined with parchment paper, ensuring there is enough space between each roll for expansion.
Cover the rolls with a damp cloth and let them rise again for another 45 minutes until they've doubled in size and appear puffy.
Preheat your oven to 180°C (350°F) during the last 15 minutes of the second proof.
Before baking, brush the tops of the rolls with the beaten egg to give them a glossy finish.
Bake the rolls in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Allow the Sugar-Free Pain au Lait to cool slightly on a wire rack before serving. Enjoy them fresh or as a base for your favorite fillings or spreads.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 2150 mg | 94% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.0 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 401 mg | 31% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 960 mg | 20% | |
*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.
