Originally Posted by LapLap

Another route to reducing sugar in recipes is to stay away from US recipes. Japanese recipes tend to have more of a tendency towards less sweet products (not always though!).
There is a great technique for injecting moisture into baked goods without relying on sugar. It’s called the “water roux” method, sometimes called Tangzhong or tang zhong, sometimes called yudane. It often requires an extra step in the baking process - which you might need to start the night before - but it means that your dough won’t be relying on sugar to lock in moisture.
You’ll find plenty on the net or in YouTube using “water roux” or the other search terms.