Georgian
Nazuki
Nazuki is a fragrant Georgian sweet bread from Surami, baked with cinnamon, clove, butter, and raisins. The loaves are shaped long and scored before baking, giving a tender crumb and a glossy, spiced crust.
Watch it madeCulinary Info გემრიელი ამბები · 9:05
Ingredients
- All-purpose flour250g, plus more for dusting
- Warm milk90ml
- Active dry yeast4g
- Granulated sugar50g
- Unsalted butter, melted and cooled35g
- Egg1 small, beaten and divided
- Fine salt1/4 tsp
- Ground cinnamon1 tsp
- Ground cloves1/8 tsp
- Ground coriander seed1/4 tsp
- Raisins40g
- Sunflower oil1 tsp, for the bowl
Method
- Pour the warm milk into a bowl, stir in the yeast and 1 teaspoon of the sugar, and let it stand for 10 minutes until foamy.
- In a large bowl, mix the flour, remaining sugar, salt, cinnamon, cloves, and ground coriander seed.
- Add the yeast mixture, melted butter, and about two-thirds of the beaten egg to the flour mixture, reserving the rest of the egg for glazing.
- Knead for 8 to 10 minutes until the dough is soft, elastic, and slightly tacky, adding only a little flour if it sticks heavily.
- Knead in the raisins until evenly distributed.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until nearly doubled.
- Turn the dough onto a lightly floured surface, divide it into 2 pieces, and shape each into a thick oval loaf with tapered ends.
- Place the loaves on a parchment-lined baking tray, cover, and let them rise for 35 to 45 minutes until puffy.
- Heat the oven to 220°C with a heavy baking tray or stone inside to imitate the strong heat of a Georgian tone oven.
- Brush the loaves with the reserved beaten egg and cut one long shallow slit down the center of each loaf.
- Slide the loaves onto the hot tray or stone and bake for 10 minutes, then reduce the oven to 190°C and bake for 10 to 12 minutes more, until deep golden and fragrant.
- Cool the nazuki on a rack for at least 15 minutes before serving warm or at room temperature.
Common questions
Can I substitute instant yeast for active dry yeast in Nazuki?
Yes. Use the same amount of instant yeast, but skip the initial proofing step. Mix it straight into the dry ingredients, then add the warm milk and continue as directed. Rise times may be a little shorter.
How long does Nazuki dough take from start to finish?
Plan on about 2 to 2.5 hours total, including mixing, kneading, one 1-hour rise, and a final 35 to 45 minute proof. Baking time will add a little more, depending on loaf size and oven speed.
What are the most common mistakes when making Nazuki?
Using milk that is too hot can kill the yeast, so aim for warm, not scalding. Don’t add too much flour, or the dough will turn dense. Also, knead the raisins in at the end so they distribute evenly.
How should I store leftover Nazuki?
Cool completely, then store in an airtight container at room temperature for 1 to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat briefly in a low oven or toaster oven to refresh.
What is the best way to serve Nazuki?
Serve it slightly warm or at room temperature. It goes well with tea, coffee, or plain butter. The cinnamon, cloves, and coriander make it especially good as a breakfast bread or an afternoon snack.