Ingredients for 2 bejgli:
For the dough:
- 300 g Bake-Free dough flour mixture
- 4 g of black salt
- 2 g of coconut flower sugar
- 10 g 1:10 sweetener
- half a package of powdered yeast (3.5 g)
- Grated rind of 1 untreated lemon
- 300 g lukewarm water
For the walnut filling:
- 160 g of ground walnuts
- 13 g 1:10 sweetener
- 70 g of water
- 1 teaspoon vanilla flavouring
- grated rind of half an untreated lemon
For the poppy seed filling:
- 160 g ground poppy seeds
- 13 g 1:10 sweetener
- 70 g of water
- 20 g raisins (optional)
- 1 teaspoon vanilla flavouring
- 1 teaspoon rum flavouring
For lubrication:
- 4 g sugar-free apricot jam
Preparation:
Mix the ingredients of the dough and let it rise in a warm place for 45-60 minutes. Divide into 2 equal parts and roll out into 26x28 cm rectangles. Simply mix the filling ingredients, spread it on the dough, roll it up and press the ends together and prick with a fork. Spread with apricot jam, then bake on a baking sheet lined with silicone baking paper in a preheated oven at 210 degrees for 10 minutes, then for another 30 minutes at 180 degrees, also with bottom-up baking. Wait until it cools down and slice to your liking. I got 14 slices from one bejgli.
