< Vissza
With the kate’s low carb muffin & cake base mix not only can we make pound cakes, but it also can be used to make yeast-dough desserts or sweet pastries. With the dough of cocoa rolls it is really easy to work, easy to shape, not sticky still perfectly soft. The dough can even be used to make e.g. (Hungarian) cottage cheese bundles, jam-filled buns or golden walnut dumplings.
Ingredients:
Dough:
- 200 g lukewarm almond drink
- 20 g fresh or 5 g dried yeast
- 50 g honey or sweetener
- 60 g melted margarine
- 1 egg, size “M”
- 270 g kate’s low carb muffin & cake base mix
Filling:
- 4 tbsp sugar or sweetener
- 2 tbsp dutch cocoa powder
- 40 g water
Preparation:
- In a bowl, mix together the lukewarm almond milk with the honey, crumble the yeast into it and wait a couple of minutes till it foams up.
- Stir in the egg yolk and the melted margarine.
- Measure the flour onto it and knead a flexible dough.
- Leave the dough resting for 15 minutes at room temperature.
- Roll the dough out on a floured surface into a 2 mm thin rectangle.
- Mix the ingredients of the filling and spread it all over the rolled dough.
- Roll the dough up and cut 1-finger-thick wheels with a sharp knife.
- Place the rolls on a baking tray lined with parchment paper and let them rise for about 40 minutes.
- Bake them in a preheated oven at 180℃ for approx. 20 minutes.
