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Ingredients:
- 220 g it’s us kate’s low carb muffin and cake base mix
- 50 g margarine
- 3 g yeast
- 30 g erythritol
- 12 g vanilla sugar
- 120 g rice drink
- 1 egg, size “M”
Filling:
- 150 g water
- 130 g erythritol (or sugar)
- 40 g raisins
- 200 g ground walnuts
- 60 g it’s us maria’s breadcrumbs
- zest of half a lemon
Top:
- 1 egg
Preparation:
- Mix up the flour, the erythritol, the dried yeast, the vanilla sugar and the margarine in a bowl. With your hands, rub everything together until you get a crumble mixture.
- Pour the rice drink onto the mixture, add the egg, then knead a homogeneous, elastic dough.
- Wrap the dough in cling film and put it into the fridge until the filling is ready: bring the water with the erythritol and the raisins to a boil and let it cook for a couple of minutes. Remove the pot from the stove, then mix the hot, sweet, raisin-water together with the ground walnuts, breadcrumbs and lemon peel, then let it cool.
- Divide the dough into 2 equal parts and roll out each into a 2 mm-thick rectangle.
- Divide the filling into 2 equal parts as well, and between 2 pcs of parchment paper, roll out each to the same size as the dough.
- Put one part of the filling onto one of the dough. On its shorter sides, fold a 0,5 cm dough onto the filling, then roll up the dough tight along its longer side.
- Place them into a baking tray lined with parchment paper and pierce them at some points with a thin loopstick from top to bottom .
- Eggwash the two rolls, then let them rest on room temperature for 20 minutes.
- Bake them in a preheated oven at 180 degrees for about 30 minutes.
Enjoy!
