Just recently, we learned about a Norwegian blogger – Synne – who blogs in both English and Norwegian language. Since she is Norwegian – like Sukrin products – and she uses Sukrin products in her baking, we thought we’d take this opportunity to introduce her and her blog: The Sugar-free Baker
The blog has some really nice sugar-free recipes and more are being added continuously. An example is Synne’s sugar-free Christmas Bread for which we have been allowed to share the recipe.
NB! Please be advised that Synne is not a low-carb blogger – her specialty is making delicious baked goods without SUGAR!
Makes 3 breads
3.5 oz. of Sukrin:1
2 tablespoons of honey
1.8 oz. of Fiber Syrup Clear
3 teaspoons of cardamom seeds (ground)
2.5 cups of milk
0.9 oz. of fresh yeast (or 0.5 oz. of active dry yeast)
4 tablespoons of FiberFin
approximately 2.2 lbs. of wheat flour
½ teaspoon of salt
5.3 oz. of butter (softened, in cubes)
10.6 oz. of raisins
1 egg for glazing
In the oven: 200° Celsius/400° Fahrenheit/Gas 6
Place the raisins in a bowl of warm water that just covers them.
Heat the milk to lukewarm.
Crumble the yeast into your mixing bowl (this is one of those recipes where a kitchen machine with a dough attachment really comes in handy). Add the Sukrin:1, honey, Fiber Syrup Clear, cardamom seeds, milk, FiberFin, salt and most of the flour to the bowl.
Turn the kitchen machine to low speed and leave it to run for approximately 10 minutes. You want the dough to be smooth and letting go of the bowl.
Scrape down the sides and turn on the kitchen machine again. Now, add the butter. It needs to be soft enough that it’ll get worked into the dough on low-medium speed. If you’re using your hands, make sure you knead in all the butter and spread it evenly throughout the dough.
Finally, squeeze out the water and add the raisins. Allow these to get mixed in, then place a kitchen towel over the dough and set it to rise to double size. This took about 1 hour and 15 minutes for me.
Once the dough has risen, sprinkle some flour on your kitchen bench. Separate the dough into three equal parts and roll these into big buns. Leave them to rest for 15 minutes.
Now, shape the Christmas breads into the shape you want. Keep tucking in any creases so that you get a perfectly even bread surface (a couple of raisins might stick out but that’s fine). Place the breads on a baking sheet lined with baking paper.
» Preheat your oven to 200° Celsius/400° Fahrenheit/Gas 6 now »
Place the breads back into a warm room and allow them to rise to almost double size.
Whip up the egg with a fork or whisk and use a brush to give the breads a thin layer of glaze.
Place the breads in the oven and bake for 25-30 minutes. They’re done when they have a golden crust and sound hollow when you knock on them slightly. If you want to be absolutely sure, you can stick a cake tester into the breads.
Allow the Christmas bread to cool completely. Then cut yourself a slice – my favorite is spreading them with butter, topping them with cheese and enjoying a nice glass of sweet port 🙂