Light, fluffy, and completely sugar-free – this braided yeast bread is the perfect healthy alternative to classic pastries. Ideal for breakfast, brunch, or as a snack!
Sugar-free braided yeast bread
SimplyLevel
2:40 hoursworking hours
from Paulina
Ingredients
-
80 g
- 200 gSpelt flour
- 100 mlwarm (not hot) milk or a milk alternative
- 40 gErythritol or another calorie-free sweetener
- 50 glow-fat quark
- 1 egg (size M)
- 7 gdry yeast
For decoration
- 1 Egg yolk
- Something slivered almonds
- Optional sugar-free pearl sugar
Nutritional values per serving
Makes 12 slices. Nutritional values are calculated per slice:
115 kcal
calories
8 g
protein
11 g
carbohydrates
3.5 g
Fat
preparation
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Mix the flour and SHEKO vanilla powder in a large bowl. Make a well in the center, add the dry yeast , and pour in the warm milk . Stir and let it rest for 5 minutes, until bubbles form.
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Add the erythritol , low-fat quark , and egg to the flour mixture. Knead everything into a smooth dough . If the dough is too sticky, lightly flour your hands or rub them with a little oil.
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Place the dough in a bowl, cover with a damp cloth and let it rise in a warm place for about 1.5 hours , until the volume has doubled.
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Place the risen dough on a lightly floured work surface, knead briefly, and divide into three equal strands . Braid the strands together and press the ends firmly. Place the braid on a baking sheet lined with parchment paper.
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Whisk the egg yolk and brush it over the braided loaf. Sprinkle with slivered almonds and, optionally, sugar-free pearl sugar.
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Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat) and bake the braided yeast bread in the preheated oven for about 20 minutes . After 15 minutes, cover with parchment paper if necessary to prevent over-browning. Remove the finished braided yeast bread from the oven and let it cool on a wire rack.
