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1
Make the dough:
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2
Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes.
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3
In a large saucepan over low heat, melt the butter and sugar.
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4
Measure the rest of the dough ingredients into a bowl and add the butter mixture.
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5
Stir and knead for 5-10 minutes.
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6
Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic.
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7
Chill in the fridge for 6 hours.
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8
Make the filling:
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9
Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder.
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10
Then steep in hot water, maybe 5 minutes.
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11
In a clean bowl, measure the dry ingredients for the filling.
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12
Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency.
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13
Add the vanilla, then steeped saffron.
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14
Put it all together:
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15
Remove dough from fridge and set aside to warm to room temp, 15-20 minutes.
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16
Preheat oven to 325 F, then immediately reduce temperature to 300°F.
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17
Make the glaze by beating together one egg and a splash milk in a small bowl.
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18
Lightly dust a rolling pin and clean surface with flour.
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19
Unwrap one of the dough balls and roll it out to about 1/8th inch thickness.
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20
Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin.
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21
Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log.
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22
Line a baking sheet with parchment paper.
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23
Transfer the stuffed dough log to the baking sheet.
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24
Using a sharp knife, cut log into about 6 pieces.
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25
Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven.
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26
About 3 dough balls/logs will fit onto a standard cookie sheet.
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27
Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown.
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28
These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush!
