My pans and pots

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