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Chestnut and coconut rolls / bejgli

Chestnut and coconut rolls / bejgli


For the dough:

  • 300 g Bake-Free Dough flour mixture
  • 3 g black salt
  • 3 g coconut blossom sugar
  • 70 erythritol
  • 7 g powdered yeast (1 packet)
  • Grated peel of 1 untreated lemon
  • 300 g lukewarm water

For the coconut filling:

  • 100 g shredded coconut
  • 100 ml coconut cream
  • 100 g water
  • 80 g erythritol
  • 1 teaspoon vanilla extract
  • 4 g golden flaxseed flour
  • 4 g Bake-Free dough flour mixture

For the chestnut filling:

  • 250 g sugar-free chestnut spread / puree
  • 80 g erythritol
  • 1 teaspoon rum flavoring
  • 20 g coconut cream

Other ingredients:

  • 2 g of sugar-free jam for brushing on top before baking



Mix the ingredients of the dough and let it rise, covered, in a warm place for one hour.

Coconut filling:

Mix the golden flaxseed flour with the flour mixture. Cook the rest of the ingredients for the coconut filling, while constantly stirring until starts to thicken up, then mix in the flour-flaxseed flour mixture that we combined before. Let's cook it to thicken even more.

Chestnut filling:

In a bowl, thoroughly mix all the ingridients togeter, until they are fully combined.


Divide the risen dough into exactly 2 equal parts and roll it out on a dry surface into 26x28 cm rectangles. Spread the fillings on the dough, roll them up, then press the ends together and prick the tops with a fork. Glaze it with peach jam diluted with water, then bake on a baking tray lined with silicone baking paper in a preheated oven at 210 degrees celsius on conventional top and bottom setting for 10 minutes, then for another 30 minutes at 180 degrees celsius on the same baking setting. Wait until they cool down and slice to your liking. I got 14 slices from one bejgli.

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