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Nazuki
Sweet cinnamon raisin bread
Nazuki: Georgia's sweet cinnamon and raisin loaves, baked on the walls of a clay tone oven
Nazuki comes from Surami, a town on the road west of Tbilisi, where roadside bakers slap the long, glossy loaves onto the hot walls of a tone oven and sell them still steaming to drivers. In Tbilisi you find them at the Dezerter Bazaar and from small tone bakeries in Sololaki and Vake, bought warm for breakfast or with afternoon tea. The crumb is soft and rich with milk, cinnamon, vanilla and raisins, and the crust is shiny and caramel-dark. This version bakes on a hot oven tray. It contains wheat, milk and egg. Chef's tip: preheat a heavy tray or baking stone for 20 minutes; the burst of heat from below imitates the tone wall and gives the loaves their rise.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb strong white flour
- 3 ½ oz caster sugar
- ½ tsp fine salt
- 1 cup lukewarm milk
- 2 ⅞ oz melted butter
- 1 eggbeaten
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 ½ oz raisinssoaked in warm water for 10 minutes and drained
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Method
0/7 doneStep 1: Mix 1 ⅛ lb strong white flour, ¼ oz fast-action dried yeast, 3 ½ oz caster sugar, ½ tsp fine salt and 2 tsp ground cinnamon in a large bowl. Add 1 cup lukewarm milk, 2 ⅞ oz melted butter, 1 egg and 1 tsp vanilla extract and knead for 10 minutes, until soft, smooth and slightly tacky.
12 minStep 2: Knead in 3 ½ oz raisins until evenly spread. Cover and leave in a warm place for 1–1½ hours, until doubled.
80 minStep 3: Divide into 2 and shape each into a flat oval loaf about 25 cm long and 2 cm thick. Lay on baking paper and prick the tops all over with a fork in a pattern. Cover and prove for 30 minutes, until puffy.
35 minStep 4: Meanwhile heat the oven to 400°F (350°F fan) with a heavy tray or baking stone inside for 20 minutes.
20 minStep 6: Bake for 22–25 minutes, until deep brown and glossy and the bottom sounds hollow when tapped. Common mistake: taking them out early because the top is dark; the sugar browns fast, so loosely cover with foil after 15 minutes rather than shortening the bake.
25 minStep 7: Cool on a rack for at least 20 minutes before slicing. Keep wrapped for 3 days, or freeze.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nazuki take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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