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In a bowl, combine warm milk, instant dry yeast, and 20 g of allulose. Stir well and let it sit for about 5-10 minutes until the yeast becomes bubbly.
Prepare the Dough
In a large mixing bowl, combine the Garussal (Korean rice flour), salt, and room temperature egg. Add the yeast mixture to this and mix until combined.
Knead the Dough
Add the unsalted butter to the dough mixture and knead for about 8-10 minutes until the dough becomes smooth and elastic.
Let the Dough Rise
Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
Shape the Dough
Punch down the dough to release air. Shape it into a loaf or desired bread shape and place it into a greased loaf pan.
Bake the Bread
Preheat the oven to 180°C (350°F). Bake the dough for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Prepare the Caramel
While the bread is baking, prepare the sugar-free caramel. In a saucepan, combine 50 g of allulose, 14 g of water, and a pinch of salt. Cook over medium heat, stirring occasionally, until the allulose has melted and the mixture turns golden brown.
Add Heavy Cream
Once the caramel has reached the desired color, carefully stir in the heavy cream. Let the caramel simmer for another 2 minutes and remove from heat.
Top the Bread
Once the bread is baked, remove it from the oven and immediately drizzle the caramel over the top. Sprinkle with chopped peanuts, pumpkin seeds, and black sesame seeds for an extra crunch.
Let It Cool
Allow the bread to cool slightly before slicing. Enjoy!
Serving and Storage Tips
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