Sugar-Free Pain aux Raisins

Indulge in the classic French elegance of Pain aux Raisins without the added sugar with this wholesome, sugar-free twist! Made with nutrient-rich whole wheat flour, almond milk, and erythritol for natural sweetness, these pastries are irresistibly light, flaky, and buttery. The filling is a heavenly combination of plump, soaked raisins and a maple-cinnamon glaze crafted with sugar-free maple syrup, delivering all the flavor without the guilt. The dough’s meticulous lamination process creates those signature layers, while a golden egg-wash finish adds bakery-style perfection. Perfect as a breakfast treat or an afternoon snack, this recipe is a must-try for those seeking a healthier take on a timeless pastry.

Nutriscore Rating: 55/100

Prep Time:270 mins

Cook Time:20 mins

Total Time:290 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine whole wheat flour, salt, and erythritol. Mix well.

Step 3

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.

Step 4

Stir the yeast mixture and vanilla extract into the flour mixture, mixing until a rough dough forms.

Step 5

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

Step 6

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.

Step 7

On a lightly floured surface, roll out the risen dough to a rectangular shape of about 1 cm thickness.

Step 8

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.

Step 9

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.

Step 10

After the final folding, refrigerate the dough for at least 1 hour or overnight for the best results.

Step 11

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 12

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.

Step 13

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.

Step 14

Slice the log into 12 equal pieces and place them on the prepared baking sheet, cut-side up.

Step 15

Beat the egg and lightly brush it over each slice.

Step 16

Bake in the preheated oven for 18-20 minutes or until golden brown.

Step 17

Remove from oven and let cool on a wire rack before serving.

Nutrition Facts

Serving size	(1334.8g)

Amount per serving	% Daily Value*
Calories	4180.5

Total Fat 222.6g	0%
Saturated Fat 132.3g	0%
Polyunsaturated Fat 2.5g
Cholesterol 741.8mg	0%
Sodium 4381.2mg	0%
Total Carbohydrate 557.9g	0%
Dietary Fiber 72.0g	0%
Total Sugars 118.4g
Protein 84.0g	0%

Vitamin D 250.4IU	0%
Calcium 793.0mg	0%
Iron 24.3mg	0%
Potassium 3510.9mg	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: 43.8%

Protein: 7.4%

Carbs: 48.8%