This Sugar-Free Caramel Honeycomb Bread is a delightful treat that combines the soft, tender texture of Korean rice flour bread with a rich, sugar-free caramel glaze. Topped with crunchy peanuts, pumpkin seeds, and black sesame seeds, this bread offers a delightful mix of flavors and textures. Perfect for a guilt-free indulgence, this recipe is ideal for those who want to enjoy a sweet treat without the sugar.

Full Recipe:

Ingredients:

For the Bread:

90ml warm milk (below 35°C)

4g (0.5 Tbsp) instant dry yeast
20g (2 Tbsp) allulose or sugar
1 room temperature egg (59g)

200g Garussal (Korean rice flour)
3g (1 tsp) salt
30g room temperature unsalted butter

Chopped peanuts (for topping)
Pumpkin seeds (for topping)
Black sesame seeds (for topping)

For the Sugar-Free Caramel:

50g (5 Tbsp) allulose
14g (2 Tbsp) water

50g heavy cream
1 pinch of salt
8g unsalted butter

Directions:

Preparing the Bread Dough:

Activate the Yeast:
- In a small bowl, combine the warm milk and instant dry yeast. Add 1 tablespoon of the allulose or sugar and stir gently. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
Mix the Dough:
- In a large mixing bowl, whisk together the Garussal (Korean rice flour) and salt. Make a well in the center and add the room temperature egg and the activated yeast mixture.
- Mix the ingredients together until a dough forms. The dough may be slightly sticky due to the rice flour, but it should come together into a smooth ball.
Knead the Dough:
- Add the room temperature unsalted butter to the dough and knead until fully incorporated. Continue kneading for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, you can lightly dust your hands and the work surface with a little extra rice flour.
First Rise:
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Shape the Bread:
- After the dough has risen, punch it down to release any trapped air. Divide the dough into small, equal-sized balls. Arrange the balls in a greased baking pan, leaving a small space between each one to allow for expansion during baking.
Second Rise:
- Cover the pan with a damp cloth and let the dough rise again for about 30 minutes, or until the balls have doubled in size and are touching each other, forming a honeycomb pattern.
Bake the Bread:
- Preheat your oven to 180°C (350°F). Once the dough has finished rising, brush the tops with a little milk for a shiny finish.
- Bake the bread for 20-25 minutes, or until golden brown and fully cooked through. Remove from the oven and let cool slightly.

Preparing the Sugar-Free Caramel:

Make the Caramel Base:
- In a small saucepan, combine the allulose and water. Cook over medium heat, stirring occasionally until the allulose dissolves completely and the mixture begins to caramelize. This process should take about 5-7 minutes.

Add the Cream and Butter:
- Once the mixture reaches a deep amber color, carefully add the heavy cream, stirring constantly. Be cautious, as the mixture may bubble up. Continue stirring until the cream is fully incorporated.
- Add the pinch of salt and unsalted butter, and stir until smooth and glossy.

Cool the Caramel:
- Remove the caramel from the heat and let it cool slightly before using. The caramel will thicken as it cools, making it perfect for drizzling over the bread.

Assembling the Honeycomb Bread:

Drizzle the Caramel:
- Once the bread has cooled slightly, drizzle the sugar-free caramel generously over the top. The caramel will seep into the cracks between the dough balls, adding a rich, sweet flavor to every bite.
Add the Toppings:
- Immediately sprinkle the chopped peanuts, pumpkin seeds, and black sesame seeds over the caramel. These toppings add a delightful crunch and nutty flavor that complements the soft bread and sweet caramel.

Serve:
- Allow the bread to cool for a few more minutes before serving. Enjoy warm, with the caramel still slightly gooey, or at room temperature.

Tips for Success:

Rice Flour Dough: The dough made with Korean rice flour can be stickier than wheat flour dough. Be patient during kneading, and use a little extra flour if necessary.

Caramel: When making the caramel, keep a close eye on the allulose as it caramelizes. It can go from perfect to burnt very quickly. Remove from heat as soon as it reaches the desired color.
Toppings: Feel free to customize the toppings with your favorite nuts or seeds. Sliced almonds or sunflower seeds would also be delicious.

Nutritional Information (Per Serving):

Calories: 220 kcal

Protein: 4g
Fat: 12g
Carbohydrates: 24g

Fiber: 1g
Sugars: 2g (natural sugars)
Sodium: 150mg

This sugar-free bread is a lower-calorie option compared to traditional caramel breads, making it a suitable treat for those watching their sugar intake.

Storage Tips:

Refrigeration: Store any leftover bread in an airtight container at room temperature for up to 2 days. If you prefer a firmer texture, refrigerate the bread and reheat before serving.
Freezing: The bread can be frozen for up to 1 month. Wrap it tightly in plastic wrap, followed by aluminum foil, and store in a freezer-safe bag. To serve, thaw the bread at room temperature and reheat in the oven for a few minutes.

Conclusion:

This Sugar-Free Caramel Honeycomb Bread is a delightful fusion of textures and flavors. The soft, tender bread pairs beautifully with the rich, sugar-free caramel and crunchy nut and seed toppings. Perfect for a guilt-free indulgence, this bread is a wonderful treat for those looking to enjoy a sweet bread without the sugar. Whether you’re serving it as a dessert, a snack, or a special breakfast, this honeycomb bread is sure to impress and satisfy.