Sugar-Free Pain aux Raisins
Indulge guilt-free with this sugar-free pain aux raisins recipe, a wholesome twist on the classic French pastry. Crafted with whole wheat flour and naturally sweetened with erythritol and Walden Farms Sugar-Free Maple Syrup, these golden spirals are bursting with succulent raisins and a warm cinnamon aroma. The buttery laminated dough provides irresistible flakiness, achieved through chilled folds for a perfect texture. With almond milk delivering creaminess and vanilla extract adding depth, this recipe offers a refined treat without sacrificing flavor. Perfect for breakfast or an afternoon snack, these sugar-free delights are baked to perfection and ready to impress both health-conscious and pastry-loving guests alike.
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Recipe Information
Ingredients
- 240 ml Almond milk
- 7 g Active dry yeast
- 500 g Whole wheat flour
- 250 g Unsalted butter (cold)
- 10 g Salt
- 50 g Erythritol
- 1 tsp Vanilla extract
- 2 tsp Cinnamon powder
- 1 Egg
- 150 g Raisins
- 60 ml Walden Farms Sugar-Free Maple Syrup
Instructions
Warm the almond milk slightly until lukewarm and dissolve the active dry yeast in it. Let it sit for 10 minutes or until bubbles form.
In a large mixing bowl, combine whole wheat flour, salt, and erythritol. Mix well.
Cut 50g of butter into small cubes and add them to the flour mixture. Using your fingers, incorporate the butter until the mixture resembles coarse crumbs.
Stir the yeast mixture and vanilla extract into the flour mixture, mixing until a rough dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Cover the dough with plastic wrap and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
On a lightly floured surface, roll out the risen dough to a rectangular shape of about 1 cm thickness.
Thinly slice the remaining cold butter (200g) and arrange it over two-thirds of the dough rectangle. Fold the unbuttered third over the middle third, then fold the buttered third over the top, like folding a letter.
Rotate the dough 90 degrees, roll it out again to a rectangle, and perform the same folding process three more times. Chill the dough in the fridge for 30 minutes between each turn to keep the dough cold.
After the final folding, refrigerate the dough for at least 1 hour or overnight for the best results.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
For the filling, soak the raisins in warm water for 10 minutes and drain. In a small bowl, mix the cinnamon powder with Walden Farms Sugar-Free Maple Syrup.
Roll out the chilled dough into a large rectangle about 1/2 cm thick. Brush it with the cinnamon-maple mixture, sprinkle with soaked raisins, and roll it into a log starting from the long side.
Slice the log into 12 equal pieces and place them on the prepared baking sheet, cut-side up.
Beat the egg and lightly brush it over each slice.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Remove from oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
4180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.6 g | 285% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4381 mg | 190% | |
| Total Carbohydrate | 557.9 g | 203% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 118.4 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 793 mg | 61% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3511 mg | 75% | |
*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.
