Ingredients: (for one large baking tray: cca 20 rolls)
- 20g fresh yeast (or 1 package dry yeast)
- 250 ml oat milk
- 2 tbsp brown sugar
- 450g all purpose flour
- 2 pinches of salt
- 40g coconut oil (4 tbsp)
- The filling:
- 40g brown sugar
- 150g walnuts (finely ground)
- 2dl oat milk
- 2 tbsp coconut oil
- 1 tbsp vanilla extract (or 16g vanilla sugar)
- In a sauce pan heat the oat milk, it should be warm but not hot or it will kill the yeast. Put it in a plastic bowl, large enough to add all the ingredients later.
- Add 2 tbsp sugar and 20g finely crumbled yeast. If you are using dry yeast just add that. Let activate in a worm place for about 10-15 minutes.
- Add coconut oil and salt and gradually add flour stirring as you go (you may not add it all). The dough will be sticky and when it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix).
- Put your dough ball back in a bowl and cover with plastic wrap or kitchen cloth and set in a warm place to rise for about 1 hour, or until doubled in size.
- While you wait prepare the filling just mixing together walnuts, sugar, oat milk and coconut oil.
- Roll out the dough in a large rectangle, cover with filling and starting at one end, tightly roll up the dough and situate seam side down.
- With a knife or a string of floss, cut the dough into 1.5 – 2 centimeters sections and put them in a large baking tray. Leave some space between them because they will rise a little more.
- Let rise again for about 10-15 minutes in a warm place.
- Bake for 25 minutes in oven preheated to 180 degrees Celsius / 356 degrees Fahrenheit.
- After 25 minutes take them out of the oven and leave them to cool in a cold space and then enjoy!
If you like raisins you can sprinkle them on a filling before rolling together.