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The it’s us kate’s low carb muffin and cake base mix is perfect as a base for walnut rolls. The filling can be varied according to your taste.
This flour mix doesn’ contain corn and white rice flour, and it is slowly absorbed due to its high-fibre content. The finished rolls have exactly the same texture as the traditional ones, and the dough is very easy to work with. It is worth having a few test bakes before Christmas.
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
1. 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.
2. Pour the rice drink onto the mixture, add the egg, then knead a homogeneous, elastic dough.
3. Wrap the dough in cling film and put it into the fridge until the filling is ready:
4. 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.
5. Divide the dough into 2 equal parts and roll out each into a 2 mm-thick rectangle.
6. 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.
7. 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.
8. Place them into a baking tray lined with parchment paper and pierce them at some points with a thin loopstick from top to bottom .
9. Eggwash the two rolls, then let them rest on room temperature for 20 minutes.
10. Bake them in a preheated oven at 180 degrees for about 30 minutes.
