INGREDIENTS
For the dough:
- 200 g of Bake-Free dough flour mixture
- 200 g lukewarm water
- 7 g powdered yeast
- 25 g powdered erythritol, vanilla sugar
For the filling:
- 30 g organic cocoa powder
- 85 g powdered erythritol
- 50 g coconut oil
- 1 teaspoon rum aroma
PREPARATION:
Mix the ingredients of the dough and let it rise, covered, in a warm place for one hour. Mix the ingredients of the filling as well. Roll out the dough on a dry surface (for me it was 23x25 cm), spread it with the filling and roll it up, then cut it into equal circles. Bake on a baking sheet lined with silicone baking paper in a preheated oven at 210 degrees with bottom-up baking for 10 minutes, then for another 10 minutes at 180 degrees also with bottom-up baking.
