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1
For the dough:
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2
In a large saucepan over low heat, melt the butter and sugar. Remove from heat once butter is melted and sugar is dissolved.
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3
Measure the rest of the dough ingredients into a bowl and add the butter mixture. Stir and knead for 5-10 minutes.
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4
Divide the dough into 8 equal portions, shape each into a ball, set them onto a greased tray and cover with plastic wrap. Transfer to the fridge to chill for 6 hours.
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5
For the filling:
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6
Add the teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them into a powder. Then add them into a bowl with the hot water and allow the mixture to steep, maybe 5 minutes.
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7
In a clean bowl, measure the dry ingredients for the filling (sugar and flour). Cut the butter into the dry ingredients using a fork or your clean hands, until you reach a sandy consistency. Add the vanilla, then mix in the steeped saffron mixture.
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8
Assembly:
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9
Remove dough from fridge and set aside to warm to room temperature, 15-20 minutes.
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10
Preheat oven to 325 F, then immediately reduce temperature to 300 F.
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11
Make the glaze by beating together the egg and milk in a small bowl.
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12
Lightly dust a rolling pin and clean surface with flour. Unwrap one of the dough balls and roll it out to about 1/8th inch thickness.
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13
Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin. Roll the dough over from one end to the other end, carefully tucking it around the filling to form a log.
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14
Line a baking sheet with parchment paper. Transfer the stuffed dough log to a cutting board. Using a sharp knife, cut log into about 6 pieces. Move the pieces to the tray. Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as you place them on the tray-they will plump up in the oven. About 3 full dough balls/logs will fit onto a standard cookie sheet.
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15
Brush the tops of the nazook with egg and milk glaze and bake for roughly 20 minutes, until golden brown.
