Part 2 of April's Daring Bakers Challenge!
The Daring Bakers� April 2012 challenge, hosted by Jason at
the pastry dough came together extremely easy. this was the first time i used my dough hook to literally knead the dough and it was super fun to watch.
i left the dough overnight and put the nazook together the next day.
rolling it out was soooo not fun
after they're all lovely and flat you pop the filling in the middle and roll them up.
this was easier than i thought.
by the way, this filling smells amazing before you even bake it.
expect to have your mouth water the second the heat touches it.
once its all rolled up, chop chop into smaller pieces
do we not love this angle?
i was trying to find a better wayt o show what i was doing. i think i'll keep testing it out with each challenge.
aren't they gorgeous baking?
these
we're amazing right out of the oven.
they were eve better an hour later
and still good days later.
they store just in normal container.
I loved them and can not wait to make them again.
Reciepe time!
Nazook
Yields 40 pieces
Ingredients
Pastry dough
�3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted
�2� teaspoons (12� ml) (7 gm) (� 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) (7� oz) all-purpose (plain) flour, sifted
�1 1/2 cups (360 ml) (340 gm/12 oz) sugar
�3/4 cup (1� 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
Note: I am not an exact baker. I cant cut a straight line to save my life and never even out my portions.
So i had big fat nazook and little crispy ones. and guess what? they were just as amazing and tasty.
and! if you cant help youself and choose to eat these right out of the oven, remember sugar gets very very hot and you will burn your mouth.
10:25 p.m. - Tuesday, May. 29, 2012