Sugar-Free Pain au Lait
Indulge in the comforting warmth of homemade Sugar-Free Pain au Lait, a delightful twist on the classic French milk bread rolls that’s perfect for those seeking a healthier treat. This light and fluffy bread recipe swaps traditional sugar for powdered erythritol, making it a guilt-free option without sacrificing sweetness. The dough, enriched with whole milk and softened butter, is carefully kneaded to achieve an irresistibly soft texture. With a golden, glossy crust from the egg wash, these rolls are perfect for breakfast, brunch, or as a snack. Serve them fresh out of the oven with your favorite sugar-free spreads, or enjoy them as is for a tender, subtly sweet bite. Ready in under 25 minutes of baking time, this recipe is a perfect choice for a refined yet approachable sugar-free treat.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
Add the salt, softened unsalted butter, and powdered erythritol to the yeast mixture. Stir until all the ingredients are well incorporated.
Step 4
Gradually add the all-purpose flour to the bowl, mixing with a spatula or spoon until the mixture forms a rough dough.
Step 5
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.
Step 6
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.
Step 7
Once the dough has risen, gently punch it down to release the gases and transfer it back to the floured surface.
Step 8
Divide the dough into 10 equal portions, shaping each into a small ball. Roll each ball gently into a short log shape if desired.
Step 9
Place the shaped dough onto a baking tray lined with parchment paper, ensuring there is enough space between each roll for expansion.
Step 10
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.
Step 11
Preheat your oven to 180°C (350°F) during the last 15 minutes of the second proof.
Step 12
Before baking, brush the tops of the rolls with the beaten egg to give them a glossy finish.
Step 13
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.
Step 14
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
| Serving size | (819.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2133.4 |
| Total Fat 65.7g | 0% |
| Saturated Fat 37.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 346.7mg | 0% |
| Sodium 2150.5mg | 0% |
| Total Carbohydrate 370.3g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 13.0g | |
| Protein 58.5g | 0% |
| Vitamin D 149.9IU | 0% |
| Calcium 401.1mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 959.5mg | 0% |
Source of Calories