Daring bakers april 2012- Armenian nazook

Verzija recepta na srpskom jeziku  nalazi se ispod engleske verzije. :)

 

This was my first Daring Baker's challenge.Jason from DailyCandor.com dare us to try  one of two  Armenian  recipes: nazook or  nutmeg cake.  I  decide to make nazook and it was fantastic!   So here it is. I just copy /past Jason instruction.

Nazook

Yields 40 pieces
Ingredients
Pastry dough

• 3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted
• 2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast
• 1 cup (240 ml) (225 gm/8 oz) sour cream
• 1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature)

Filling

• 1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted
• 1 1/2 cups (360 ml) (340 gm/12 oz) sugar
• 3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)
• 2 teaspoons (10 ml) vanilla extract

Wash

• 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)

Directions:
Make the Pastry Dough
1. Place the sifted flour into a large bowl.
2. Add the dry yeast, and mix it in.
3. Add the sour cream, and the softened butter.
4. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.
5. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.
6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like.
Make the filling
7. Mix the flour, sugar, and the softened butter in a medium bowl.
8. Add the vanilla extract.
9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.
Make the nazook
10. Preheat the oven to moderate 350°F/175°C/gas mark 4.
11. Cut the refrigerated dough into quarters.
12. Form one of the quarters into a ball. Dust your working surface with a little flour.
13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not
transparent.

 14. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered (1 inch/2.5 cm) along the long edges.

15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.

 16. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).

17. Apply your egg yolk wash with a pastry brush.

 18. Use your crinkle cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet.

 19. Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.

 20. Allow to cool and enjoy!

I followed the recipe more closely, but I did substitute flour for ground walnuts in  the filling. It was amazing. :) I have new favorite pastry. :) 

Thank you Jason!

Jermenski  nazok 

Ovo je moje novo omiljenio pecivo. Od srca Vam ga preporučujem.  Recept sam pratila doslovno osim što sam brašno u filu zamenila mlevenim orasima.

Za testo je potrebno 

( za oko 40 komada)

420 gr prosejanog brašna 

7 gr instant kvasca 

225 gr kisele pavlake 

225 gr putera omekšalog na sobnoj temperaturi  

Za fil : 

210 gr brašna ( ja sam koristila mlevene orahe) 

340 gr šećer

170 gr omekšalog putera 

2 kafene kašičice ekstrakta od vanile 

Za premazivanje : 1 -2 žumanca 

Priprema testa: 

U vangli u kojoj ste dodali prosejano brašno, dodajte kvasac. Promešajte kašikom  pa dodajte kiselu pavlaku i puter. Mikserom ili rukama dobro promešajte dok ne dobijete lepo mekano testo. Ako je testo lepljivo dodajte po malo brašna dok ne prestane da vam se lepi za ruke . Pazite da ne preterate, testo treba da bude mekano. Ja sam testo umesila mikserom i nije bilo potrebe da dodajem dodatno brašno. Vanglu sa pripremljenim testom  pokrijte prozirnom folijom i ostavite 3 do 5 sati ili preko noći u frižideru da se odmara. Ja sam moje testo stavila preko noći. 

Nakon odmaranja testo  izvadite iz frižidera, podelite na 4 dela . Svaku jufku na pobrašnjenoj podlozi razvijte da testo bude tanko ali ne prozirno.  Za fil promešajte   brašno ( u mom slučaju orahe) , puter ,šećer i aromu . Fil treba po konzistenciji da liči na pesak. Rastanjeno testo ( svaku četvrtinu) premažite sa 1/4 fila tako da Vam 2,5 cm testa uz obe duže ivice ostane nenafilovano. Nafilovano testo urolajte po dužini, svaku veknu malo potapkajte rukama, premažite umućenim žumancetom  i isecite nožem na 10 jednakih komada.Postupak ponovite za svaku jufku testa. Pripremljeni nazok poslagati u pleeh koji ste predhodno obložili papirom za pečenje i  peći u zagrejanoj rerni na 175 °C 30-tak minuta dok ne postanu zlatno žuti. Pustite da se ohlade i uživajte. 

Prijatno! :) 

PS . 

Fil može da varira, pa pustite mašti na volju. Cimet, lešnici, čokolada... Odaberite sami. :)