Instructions for nazuka preparation

The nazuk is national Armenian pastryIt has long been baked at Easter and on other especially solemn occasions to treat guests and please the closest ones.





Every housewife in Armenia has a recipe for this pastry. Nazuk can be sweet and unsweetened, fillings, shape and spices vary. Today we offer a recipe for a festive cake with a juicy nut-oil filling and a spicy aroma of the East.





Armenian Baking Ingredients for Test

• 500g milk
• 150g sugar
• 1,000g flour
• 180g butter
• 3 eggs
• 1 bag of dry yeast
• 25g vanilla sugar

Filling ingredients

• 100g butter
• 100g sugar
• 1/5 cup walnuts
• 1/2 tsp turmeric

Lubricant ingredients

• 3 tsp sugar
• 1 yolk
• 1 tsp vegetable oil

Preparation

1. Pour the milk into the pot and warm it.
2. Put the butter in the heated milk and paint it.
   
   
   
3. Slightly beat the eggs, add the sugar sand and whip all together in a light foam.
   
   
   
4. Add dry yeast to the sifted flour, stir evenly.
5. Pour whipped eggs with sugar and milk with butter into the flour.
6. Mix the light and plastic dough.
   
   
   
7. Cover it with a towel so that it does not dry out and put it in a warm place.
8. For filling, mix oil, sugar, turmeric and finely crushed (you can in a blender) nuts into a homogeneous mass.
   
   
   
9. Once the dough fits, divide it into 2 parts and roll out of them thin rectangles.
10. Distribute half the stuffing throughout the dough.
11. Put the dough in the roulette.
    
    
    
12. Cut the roll into pieces about 4 cm thick.
13. Put the pieces of roulette on the bowl and grease them with a whipped mixture of yolk, sugar and vegetable oil.
    
    
    
14. Bake in an oven heated to 180 degrees 30-40 minutes.
    
    
    
15. Armenian pastry nazuk ready. Bon appetit!
    
    
    

So delicious and original cookies you need to look for. Gentle cream, fragrant cake, tempting decor - I see no reason not to cook such a delicacy for Easter!

"Barmak" is translated from Tatar as "fingers", that is why, probably, these bagels with nuts are called so: no eggs in the dough and the fragrant filling.

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