Armenian Sweet Yeast Rolls (Nazuk)
Նազուկ nazukSay it: nah-ZOOK
Nazuk appear on Armenian holiday trays and alongside afternoon coffee, when their coiled shape makes them easy to share. Each round has a crisp, lightly caramelized edge and a soft center streaked with buttery sugar filling, so the first bite is tender and the finish is gently sweet. The dough is forgiving enough for a weekend bake: mix, knead, roll, slice, and let the second rise do the work before the rolls go into the oven.
Armenian Sweet Yeast Rolls (Nazuk)
Նազուկ, nazuk
Pronounced nah-ZOOK
- Serves
- 8
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
For brushing
Method
Whisk the flour, sugar, instant yeast and salt in a large bowl. Separately combine the lukewarm milk, melted butter and egg, then pour into the dry mix. Stir to a shaggy dough, turn out onto a floured work surface and knead 8–10 minutes until smooth and elastic. Add flour only if the dough feels very sticky.
Put the dough in a lightly oiled bowl, cover, and leave in a warm spot for 1–1 1/2 hours, or until it has doubled.
For the filling, stir the flour, sugar, cardamom if using, and vanilla in a medium bowl. Work in the cool room-temperature butter with your fingertips or a fork until a soft paste forms. If needed, add 1–2 teaspoons milk; the texture should spread easily rather than crumble.
Deflate the risen dough and cut it in half. Roll one half on a floured surface to a 12 × 16 inch (30 × 40 cm) rectangle about 1/4 inch (6 mm) thick. Spread half the filling evenly to the edges, then roll from a long side into a tight log. Repeat with the second dough half and remaining filling.
Slice each log into 8 rounds about 1 1/2 inches (4 cm) thick. Set them cut side up on a parchment-lined baking sheet, leaving about 2 inches (5 cm) between rolls. Cover loosely and proof 30–45 minutes, until puffy.
Heat oven to 350°F (175°C). Beat egg yolk with milk in a small bowl and brush the tops of the proofed rolls gently.
Bake 20–25 minutes, until deep golden and the edges feel crisp. Move to a wire rack and cool at least 10 minutes before serving.
Regional variant: Fasting Nazuk (pasuts nazuk)
Use 1/2 cup (120 ml) neutral oil in the dough instead of butter, swap the milk for lukewarm water, and leave out the egg. For the filling, replace the butter with 1/2 cup (120 ml) neutral oil, omit the egg wash, and brush the tops with water or lightly sweetened water before baking. The result is a little less rich but still soft and golden.
Cook's notes
- Use butter that is cool but still spreadable for the filling; melted butter makes it loose and hard to roll.
- Aim for an even, gentle roll so the filling stays in a consistent layer and the dough does not split.
- For extra shine, apply a second light coat of egg wash halfway through baking.
Serve with
Enjoy them warm or at room temperature alongside Armenian coffee or black tea.
Make ahead and storage
Keep in an airtight container at room temperature for up to 3 days. To refresh, warm in a 300°F (150°C) oven for 5 minutes.
