Sugar-Free Pain au Raisin

Indulge in the classic elegance of French pastry with a healthier twist—this Sugar-Free Pain au Raisin is a guilt-free delight crafted for those who crave buttery, flaky layers without the refined sugar. Made with wholesome whole wheat flour, creamy unsweetened almond milk, and a touch of natural sweetness from xylitol or erythritol, this recipe combines indulgence and nutrition seamlessly. The rich raisin-cinnamon filling, enhanced by chopped dates for natural depth, adds a luscious swirl of flavor to every bite. Perfect for a weekend baking project, these pastries boast a tender crumb, golden flakiness, and a hint of warm spice, making them ideal for breakfast, brunch, or a mid-afternoon treat. Plus, they’re a surefire way to wow your guests with a healthier take on this bakery favorite. Serve warm with your favorite coffee or tea for the ultimate cozy experience!

Nutriscore Rating: 53/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

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

Directions

Step 1

In a large bowl, combine whole wheat flour and salt.

Step 2

Add cold, cubed butter to the flour mixture, using your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Dissolve the yeast in lukewarm almond milk. Add in the egg, and vanilla extract, then whisk until well combined.

Step 4

Slowly add the wet ingredients to the dry ingredients, stirring continuously until the dough comes together. It should be slightly sticky.

Step 5

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.

Step 6

While the dough is chilling, soak the raisins in warm water for about 15 minutes, then drain.

Step 7

Blend the soaked raisins, chopped dates, ground cinnamon, and xylitol or erythritol in a blender until smooth. Set aside as your raisin paste.

Step 8

After dough has chilled, roll it out on a lightly floured surface into a rectangle about 0.5 cm thick.

Step 9

Spread the raisin paste evenly over the dough, leaving a small border around the edges.

Step 10

Roll the dough tightly from one long side to the other to form a log.

Step 11

Slice the log into 12 equal rounds, approximately 2 cm thick.

Step 12

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.

Step 13

Preheat oven to 200°C (400°F).

Step 14

Bake the Pain au Raisin for 15-20 minutes or until they are golden brown and puffed.

Step 15

Allow them to cool on a wire rack before serving.

Nutrition Facts

Serving size	(1443.9g)

Amount per serving	% Daily Value*
Calories	4897.8

Total Fat 264.7g	0%
Saturated Fat 158.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 874.4mg	0%
Sodium 4308.3mg	0%
Total Carbohydrate 617.4g	0%
Dietary Fiber 80.1g	0%
Total Sugars 167.9g
Protein 88.6g	0%

Vitamin D 294.5IU	0%
Calcium 918.1mg	0%
Iron 25.7mg	0%
Potassium 4206.4mg	0%

*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.

Source of Calories

Fat: 45.8%

Protein: 6.8%

Carbs: 47.4%