Sugar-Free Spanish Bread
Delight in the comforting aroma of freshly baked Sugar-Free Spanish Bread, a healthier twist on a classic Filipino favorite. This recipe combines the nutty goodness of whole wheat flour with a rich, buttery filling made from almond flour, coconut flour, and stevia, making it perfect for those seeking a guilt-free treat. Soft, fluffy, and slightly sweet, these golden rolls are naturally sweetened and free of refined sugar, offering a wholesome option for breakfast or an afternoon snack. With a straightforward dough-kneading process and a simple, yet indulgent filling, this sugar-free version retains all the charm of traditional Spanish bread while prioritizing your health. Perfect as a warm treat fresh from the oven or stored for later, this recipe is ideal for health-conscious bakers looking for sugar-free alternatives.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Cover the rolls with a clean kitchen towel and allow them to rest for another 30 minutes so they can puff up slightly.
Step 9
Preheat the oven to 350°F (175°C). Before baking, lightly brush each roll with milk for a golden finish.
Step 10
Bake in the preheated oven for 15-18 minutes, or until the rolls are golden and cooked through.
Step 11
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
| Serving size | (867.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2477.3 |
| Total Fat 115.8g | 0% |
| Saturated Fat 55.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 421.5mg | 0% |
| Sodium 2656.9mg | 0% |
| Total Carbohydrate 308.3g | 0% |
| Dietary Fiber 62.6g | 0% |
| Total Sugars 20.2g | |
| Protein 82.6g | 0% |
| Vitamin D 177.8IU | 0% |
| Calcium 618.5mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 2223.6mg | 0% |
Source of Calories