Sugar-Free Spanish Bread
Discover the delightful charm of Sugar-Free Spanish Bread, a wholesome twist on a beloved Filipino bakery classic! Made with whole wheat flour and naturally sweetened with Stevia, this recipe boasts a soft, fluffy texture combined with a buttery, nutty almond-coconut filling. Perfect for health-conscious bakers, this bread is free of refined sugar and uses nutritious ingredients like almond flour and coconut flour for added flavor and texture. With just 20 minutes of prep time and a simple kneading process, these rolls are fun to make and ideal for breakfast, snacks, or a guilt-free treat. Serve them warm for the ultimate cozy indulgence, and enjoy a healthier version of Spanish Bread packed with irresistible taste!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 2.25 teaspoons Instant dry yeast
- 1 teaspoon Salt
- 2 tablespoons Stevia powder (or granulated sweetener of choice)
- 1 cup Warm milk (dairy or unsweetened plant-based milk)
- 6 tablespoons Unsalted butter, softened
- 1 large Egg
- 0.5 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Milk, for brushing
Instructions
In a large mixing bowl, combine the whole wheat flour, instant dry yeast, salt, and 1 tablespoon of Stevia powder. Mix well to distribute the dry ingredients evenly.
In another bowl, warm the milk (not hot, about 110°F or 43°C), and add 2 tablespoons of melted butter. Whisk in the egg until combined.
Slowly pour the wet ingredients into the dry ingredients. Mix until a soft dough forms, then transfer to a lightly floured surface and knead for 8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium speed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
While the dough is rising, prepare the filling by combining the remaining softened butter, almond flour, coconut flour, and the remaining tablespoon of Stevia powder. Mix until it forms a smooth paste.
After the dough has doubled in size, punch it down and divide it into 12 equal pieces. Roll each piece into a small ball, then flatten it into a rectangle about 4 inches wide.
Spread a thin layer of the filling onto each rectangle, then roll it up tightly from one short side to the other, tucking the ends underneath. Place the rolls seam-side down on a parchment-lined baking sheet.
Cover the rolls with a clean kitchen towel and allow them to rest for another 30 minutes so they can puff up slightly.
Preheat the oven to 350°F (175°C). Before baking, lightly brush each roll with milk for a golden finish.
Bake in the preheated oven for 15-18 minutes, or until the rolls are golden and cooked through.
Allow the bread to cool slightly before serving. These sugar-free Spanish breads can be enjoyed warm or at room temperature. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 422 mg | 140% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 20.2 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 618 mg | 48% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2224 mg | 47% | |
*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.
