Sugar-Free Honeycomb Bread

This Sugar-Free Honeycomb Bread combines the pillowy softness of Korean rice-flour rolls with a rich, allulose-based caramel drizzle and a crunchy medley of nuts and seeds. Inspired by Asian-style “milk bread” and honeycomb patterns, each bite delivers a perfect balance of tender crumb, luscious sweetness, and nutty texture—without refined sugars. Whether enjoyed for breakfast, as an afternoon treat, or shared at gatherings, this visually stunning pull-apart loaf will impress on taste and health fronts alike.

Cooking Time

• Dough Preparation & Kneading: 15 minutes
• First Rise: 60 minutes
• Shaping & Second Rise: 40 minutes
• Baking: 20–25 minutes
• Caramel Preparation: 15 minutes
• Assembly & Cooling: 10 minutes
• Total Time: Approximately 2 hours 40 minutes (active ~1 hour)

Ingredients

For the Bread:
• 90 ml warm milk (below 35 °C)
• 4 g (0.5 Tbsp) instant dry yeast
• 20 g (2 Tbsp) allulose or sugar
• 1 large egg (≈ 59 g), room temperature
• 200 g Garussal (Korean rice flour)
• 3 g (1 tsp) salt
• 30 g unsalted butter, room temperature
• Chopped peanuts, for topping
• Pumpkin seeds, for topping
• Black sesame seeds, for topping

For the Sugar-Free Caramel:
• 50 g (5 Tbsp) allulose
• 14 g (2 Tbsp) water
• 50 g heavy cream
• Pinch of salt
• 8 g unsalted butter

Step-by-Step Cooking Directions

1. Activate the Yeast
   In a small bowl, whisk 90 ml warm milk with 4 g instant yeast and 1 Tbsp (10 g) allulose. Let sit 5–10 minutes until frothy, confirming yeast activity.

2. Mix the Dough
   In a large bowl, combine 200 g rice flour and 3 g salt. Make a well, add the beaten egg and the frothy yeast mixture. Stir until a shaggy dough forms; it will be sticky.

3. Knead in the Butter
   Add 30 g room-temperature butter to the dough. Knead on a rice-flour–dust-lightly-floured surface for 10 minutes until smooth and elastic, adding small amounts of rice flour to manage stickiness.

4. First Rise
   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot 60 minutes, or until doubled.

5. Shape the Honeycomb
   Punch down dough to deflate. Divide into 12–16 equal balls. Arrange balls in a greased 20 × 20 cm pan with minimal spacing to allow expansion into a honeycomb.

6. Second Rise
   Cover and let proof 30–40 minutes until balls have doubled and touch to form a pull-apart loaf.

7. Bake the Bread
   Preheat oven to 180 °C (350 °F). Brush tops lightly with milk for sheen. Bake 20–25 minutes until golden. Cool slightly.

8. Prepare the Caramel
   In a saucepan, combine 50 g allulose and 14 g water. Cook over medium heat, stirring, until dissolved and golden amber (5–7 minutes). Carefully whisk in 50 g cream—mixture will bubble—then add a pinch of salt and 8 g butter. Stir until glossy. Remove from heat and let thicken lightly.

9. Assemble the Bread
   Drizzle warm caramel over the pull-apart loaf, letting it seep between the buns. Immediately sprinkle chopped peanuts, pumpkin seeds, and black sesame seeds for crunch and visual contrast.

10. Serve
    Allow to rest 5 minutes so caramel sets slightly. Serve warm or at room temperature, pulling apart pieces to enjoy every gooey, crunchy bite.

Nutritional Information (per serving; 8 servings)

• Calories: 240 kcal
• Protein: 3 g
• Carbohydrates: 28 g
• Dietary Fiber: 1 g
• Sugars (allulose): 2 g (not metabolized)
• Total Fat: 12 g
• Saturated Fat: 6 g
• Sodium: 150 mg

The Origins and Popularity of the Recipe

Honeycomb-style pull-apart breads draw inspiration from Asian milk breads—fluffy loaves often steamed or baked into clusters. Garussal (rice flour) versions are prized in Korean and Japanese cafes for their soft texture. The caramel drizzle echoes Western sticky buns, creating a fusion that has become a viral sensation on social media for its aesthetic appeal and addictive layering of textures.

Reasons Why You’ll Love the Recipe

• Sugar-Free Sweetness: Allulose caramel offers guilt-free indulgence.
• Pull-Apart Fun: Interactive, shareable, and perfect for gatherings.
• Balanced Textures: Soft, melt-in-your-mouth interior meets crunchy toppings.
• Flavor Harmony: Mild rice-flour notes complement nutty seeds and rich caramel.
• Versatile Serving: Great for breakfast, dessert, or afternoon tea.

Health Benefits

Rice flour is gluten-free and easy to digest. Allulose provides sweetness with negligible caloric impact and minimal glycemic response. Nuts and seeds add healthy fats, protein, and micronutrients. Moderation of butter and cream keeps richness in check while still delivering satisfaction.

Serving Suggestions

• With Coffee or Tea: The mild sweetness pairs beautifully with black coffee or green tea.
• Fruit Compote: Fresh berries or stewed apples cut through richness.
• Yogurt Side: A dollop of Greek yogurt enhances creaminess and protein.

Common Mistakes to Avoid

• Overcaramelizing Allulose: Watch closely—amber appears quickly; remove from heat immediately.
• Skipping Butter Knead: Thorough butter incorporation is key to elasticity and rise.
• Underproofing: Ensure both rises reach fullness for a light, airy crumb.
• Topping Too Late: Sprinkle nuts/seeds immediately after caramel to ensure adhesion.

Pairing Recommendations

• Beverages: A robust black tea (Assam), espresso, or a floral jasmine tea.
• Cheese Board: Mild brie or goat cheese complements the sweetness for an elevated brunch.

Cooking Tips

• Manage Stickiness: Keep hands and surfaces lightly dusted with rice flour to prevent sticking.
• Caramel Consistency: If too thick, gently rewarm; if too thin, simmer a minute longer.
• Flavor Variations: Infuse cream with vanilla bean or citrus zest before adding to caramel.

Similar Recipes to Try

• Honeycomb Pull-Apart Dinner Rolls
• Sticky Buns with Brown Sugar Caramel
• Matcha Milk Bread
• Cinnamon Sugar Soft Pretzel Pull-Apart
• Vegan Banana Bread Roll Pull-Apart

Variations to Try

• Chocolate Drizzle: Swap half the caramel for melted dark chocolate.
• Savory Twist: Omit caramel, sprinkle cheese and herbs for pull-apart cheesy rolls.
• Fruit & Nut: Fold dried cranberries and walnuts into dough before proofing.
• Maple Glaze: Use sugar-free maple syrup reduction instead of caramel.
• Spiced Caramel: Add cinnamon or cardamom to the caramel for warmth.

Ingredient Spotlight

Allulose: A rare “zero-calorie” sugar that caramelizes like sucrose but isn’t metabolized, making it ideal for sugar-free confections that behave like traditional sweets.

Conclusion

This Sugar-Free Honeycomb Bread merges the best of Eastern milk bread and Western sticky buns into a single indulgent yet health-conscious treat. Soft, cloud-like dough, bronze highlights of caramel, and a chorus of nuts and seeds deliver a sensory delight that’s both comforting and shareable. Elevate your baking repertoire with this showstopper that nourishes body and spirit—pull apart, drizzle, and savor every golden strand of sweetness.

FAQ

1. Can I substitute allulose with erythritol?
   Erythritol doesn’t caramelize well; use allulose or a blend with sugar for caramel.

2. Is rice flour interchangeable with wheat flour?
   No—wheat flour yields a different gluten structure; stick with rice flour for texture.

3. How do I store leftovers?
   Cover and keep at room temperature up to 2 days; avoid refrigeration to prevent drying.

4. Can I freeze the unbaked dough?
   Yes—proof, freeze in pan, then bake from frozen, adding 5–10 minutes.

5. Why does my caramel crystallize?
   Avoid stirring as it heats; swirl the pan gently. Add a pinch of cream of tartar if needed.

6. Can I make this dairy-free?
   Substitute butter with coconut oil and use coconut cream instead of heavy cream.

7. How do I reheat?
   Warm in a 160 °C oven for 5 minutes to refresh the caramel’s gooeyness.

8. What if my dough won’t rise?
   Ensure milk is below 35 °C and yeast is fresh; provide a warm, draft-free proofing spot.

9. Can I add flavors to the dough?
   Yes—incorporate citrus zest or a tablespoon of cocoa powder for variation.

10. How do I achieve even balls?
    Use a scale to portion dough or an ice-cream scoop for uniformity.