Sugar-Free Pain au Raisin
Indulge guilt-free with this wholesome recipe for Sugar-Free Pain au Raisin, a refined twist on the classic French pastry that's perfect for health-conscious foodies. Made with nutrient-rich whole wheat flour and sweetened naturally with xylitol or erythritol, these buttery spirals are filled with a luscious blend of raisins, dates, and warm cinnamon for an irresistible flavor without added sugar. The recipe features a flaky, homemade dough enriched with almond milk and vanilla, and offers a delightful balance between decadence and nourishment. Perfect for breakfast, brunch, or an elegant afternoon snack, these pastries are easy to prepare and make 12 beautifully layered servings that are sure to impress. Satisfy your cravings while staying sugar-free!
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 300 grams Unsalted butter, cold and cubed
- 10 grams Salt
- 10 grams Instant yeast
- 250 milliliters Unsweetened almond milk
- 50 grams Xylitol or erythritol
- 1 large Egg
- 5 milliliters Vanilla extract
- 150 grams Raisins
- 5 grams Ground cinnamon
- 100 grams Chopped dates, pitted
Instructions
In a large bowl, combine whole wheat flour and salt.
Add cold, cubed butter to the flour mixture, using your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Dissolve the yeast in lukewarm almond milk. Add in the egg, and vanilla extract, then whisk until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring continuously until the dough comes together. It should be slightly sticky.
Transfer the dough to a lightly floured surface and knead gently for about 2 minutes. Wrap it in plastic wrap and refrigerate for 1 hour.
While the dough is chilling, soak the raisins in warm water for about 15 minutes, then drain.
Blend the soaked raisins, chopped dates, ground cinnamon, and xylitol or erythritol in a blender until smooth. Set aside as your raisin paste.
After dough has chilled, roll it out on a lightly floured surface into a rectangle about 0.5 cm thick.
Spread the raisin paste evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from one long side to the other to form a log.
Slice the log into 12 equal rounds, approximately 2 cm thick.
Place spirals on a baking tray lined with parchment paper, cover with a clean cloth, and allow to rise for about 1 hour until doubled in size.
Preheat oven to 200°C (400°F).
Bake the Pain au Raisin for 15-20 minutes or until they are golden brown and puffed.
Allow them to cool on a wire rack before serving.
Nutrition Facts
Calories |
4898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 617.4 g | 225% | |
| Dietary Fiber | 80.1 g | 286% | |
| Total Sugars | 167.9 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 918 mg | 71% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4206 mg | 89% | |
*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.
