Mtiuluri Nazuki
Mtiuluri Nazuki is a traditional Georgian sweet bread, especially popular in the Mtiuleti region. This recipe offers a simple and delicious method for preparing Nazuki, which you can bake at home. For the version without the optional filling, allow about 2 hours 10 minutes, including at least 1 hour for the dough to double. If the rise takes 1½ hours, allow about 2 hours 40 minutes. Activate the yeast while the milk mixture cools.
Ingredients
- water80 ml
Instructions
11 steps- 1
Boil the milk, add sugar, butter, and margarine. Stir until everything is melted.
5 min
- 2
Remove from heat and let it cool down to 40-45 degrees Celsius.
10 min
- 3
In a separate bowl, mix yeast, a small amount of sugar, and flour. Add warm water and stir until you get a sour cream consistency. Set aside in a warm place for 10-15 minutes to activate the yeast.
15 min
- 4
Whisk the egg and gradually add it to the milk mixture. The milk should be warm, but not hot.
5 min
- 5
Once the yeast is activated, add it to the milk mixture, vanilla extract, and vegetable oil. Knead into a soft dough.
10 min
- 6
Wrap the dough warmly and let it rise in a warm place for 1-1.5 hours, until it doubles in size.
90 min
- 7
Mix raisins into the dough (optional).
2 min
- 8
For the filling (optional): Boil ghee and water. Add sugar to taste and flour, stir until thickened. Let it cool.
10 min
- 9
Divide the dough into portions, flatten them, spread the filling (if using), and roll them up like a roll. Give them a round shape.
10 min
- 10
Place the Nazuki on a baking sheet.
2 min
- 11
Before baking, brush the top with egg and bake in a preheated oven at 180 degrees Celsius for about 20-25 minutes, until golden brown.
25 min
180°C
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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