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Poppyseed and walnut rolls

Poppyseed and walnut rolls


For the dough:
  • 300 g Bake-Free Dough flour mixture
  • 3 g of vanilla sugar
  • 7 g of gluten-free instant yeast powder
  • 3 g of black salt
  • 75 g of erythritol
  • 300 g lukewarm water

For the poppy seed filling:
  • 140 g ground poppy seeds
  • 80 g erythritol
  • 60 g of water
  • 0.5 teaspoon vanilla extract
  • the peel of half an untreated lemon

For the walnut filling:
  • 140 g ground walnuts
  • 80 g erythritol
  • 40 g water
  • 1 teaspoon vanilla extract
  • the peel of half an untreated lemon

Other ingredients:
  • 2 g sugar-free jam for brushing on top before baking
  • 1 g coconut oil for greasing the mold


Mix the ingredients of the dough and let it rise, covered, in a warm place for one hour. Meanwhile, mix the fillings as well. Oil a mold (I used a 28 cm pie mold). Roll out the risen dough on a dry surface into a 135x13 cm rectangle. If you have a smaller work surface, you can easily divide it into 4 parts. Line up the fillings alternately on the dough and roll it up, then place it in the mold. Brush the top with the jam diluted with water and bake in a preheated oven at 210 degrees celsius for 10 minutes on conventional top and bottom setting, then lower the temperature to 180 degrees celsius and bake for another 30 minutes also on the conventional setting. Wait until it cools down and slice it into 12 equal slices.

Poppyseed and walnut rolls

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