We call this rolls lukumke at home, because in the orginal recipe, my mom always fills the dough with lukum and half a walnut. 

Usually, my mom makes them with greek yogurt and pork fat, but, since I do not eat that and am keen more and more to vegan recipes, I decided to use soy yogurt and my beloved coconut oil.

The recipe is really simple, you combine all the ingredients together, knead the dough, divide it into 4 small pieces, spread the filling, slice 12 equal pieces and roll each one.

There is no sugar in the dough, just a bit in the filling and icing sugar mixed with cinnamon is a must at the end for that sweet touch and decoration, of course.

Prepare the dough

Melt the coconut oil over low heat and leave aside to cool for a bit.

Stir the yogurt with the flour combined with the baking powder, then pour the coconut oil over and knead the dough with your hands.

I prefer smaller rolls, so I divided 4 equal balls of the dough, rolled each one separately into a circle, spread it with the walnut filling, sliced the dough into a half, then 4 parts and then each into 3 strips, as you would slice your cake.

Put a generous tsp of the jam at the edge of the of the upper part of the dough and roll it towards the middle.

Place the rolls on a baking tray, greased with coconut/sunflower oil/or lined with parchment paper, bake on 170C degrees for about 25 mintues, until slightly golden/brownish. 

Once they are baked, transfer on a wire rack or on a plate, sprinkle powdered sugar on top and serve.

The powdered sugar is a must, since there is no sugar in the dough.