Nazook

A yeast-and-sour-cream pastry with a buttery crumb filling. Give the dough its rest and let the filling cool before eating.

This recipe has not been kitchen-tested.

Prep: 125 min · Cook: 35 min · Serves: 4

Ingredients

• 400 g — wheat flour
• 180 g — butter
• 150 g — sugar
• 150 g — pasteurized sour cream
• 5 g — instant baker's yeast
• 30 ml — water
• 1 pcs — eggs
• 3 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Reserve 100 g flour, 80 g butter and all the sugar. Mix yeast with the water. Rub remaining butter into remaining flour and salt, then add sour cream and yeast water. Knead briefly, cover and rest 90 minutes.
3. Rub the reserved flour, butter and sugar into crumbs. Roll dough into 2 rectangles, distribute the filling and roll into logs. Brush with beaten egg, slice into 12 pieces and place on lined trays.
4. Bake at 180°C for 25–35 minutes until golden and cooked through, not wet in the centre. Cool on a rack at least 20 minutes; hot sugar filling can burn.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.