From The Georgian Feast
Makes 4 small loaves
1/4 cup milk
1 tablespoon active dry yeast
2 eggs, at room temperature, well beaten
1 stick unsalted butter, melted and cooled
1/4 cup sugar
generous 1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground coriander seed
1 teaspoon vanilla extract
2 1/2 unbleached white flour
1 beaten egg yolk
Heat the milk to lukewarm (105 degrees F.). Stir in the yeast
and a pinch of sugar. Leave to proof for 10 minutes, or until the mixture begins
to foam. Stir in the 2 eggs, melted butter, 1/4 cup sugar, salt, spices, and
vanilla extract. Add enough flour to make a smooth dough.
Turn the dough out onto a floured board and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease the top. Cover and allow to rise until doubled in volume, 1 1/2 to 2 hours.
Divide the dough into 4 pieces. Roll each piece out into a 6-inch oval about 1/2 inch thick. Place the loaves on a greased baking sheet and leave to rise, covered, for 1/2 hour.
Preheat the oven to 375 degrees F. With your thumb, make indentations in the dough in decorative rows, then brush the loaves with the beaten egg yolk. Bake for 15 to 20 minutes, until golden.
Note: when I made nazuki for the first time, it was flat and dense. So, don't worry if your nazuki comes out the same way; it's still good.
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