Nazuki Georgian Sweet Spice Bread

Method

1. 01

   Prepare the raisins first. Rinse them, cover with hot water for 10 minutes, then drain and dry them very well on a towel so they do not wet the dough.

   ⏱ 10 min
2. 02

   Start the yeast. Stir 320 ml warm milk with 10 g yeast and 1 tablespoon of the sugar. Let it stand until foamy; if it does not foam, replace the yeast before continuing.

   ⏱ 10 min
3. 03

   Mix the dry base in a large bowl: 700 g flour, 1 teaspoon salt, 2 teaspoons cinnamon, cloves, nutmeg, and the remaining sugar. In a separate bowl whisk the eggs, 120 ml matsoni, 90 g melted butter, 40 ml sunflower oil, vanilla, and the foamy yeast milk.

4. 04

   Pour the wet mixture into the flour and mix until no dry patches remain. Knead for 10 to 12 minutes, adding only small dustings of flour if needed, until the dough is soft, stretchy, and slightly tacky rather than stiff.

   ⏱ 12 min
5. 05

   Knead in the dried raisins until evenly distributed. Put the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled and puffy.

   ⏱ 90 min
6. 06

   Line two baking trays with parchment. Punch down the dough with oiled hands, divide it into 4 equal pieces, and shape each piece into a smooth ball. Cover and rest for 10 minutes so the dough relaxes.

   ⏱ 10 min
7. 07

   Shape each rested piece into a flattened oval or bean-like loaf about 1.5 cm thick. Place the loaves on the trays with space between them, press shallow thumb indentations in decorative rows, cover loosely, and let them puff while the oven heats to 180 C.

   ⏱ 25 min
8. 08

   Brush the loaves with the beaten egg yolk. Bake at 180 C until the tops are glossy deep golden brown and the bread feels set in the center, rotating the trays once if your oven browns unevenly.

   ⏱ 28 min
9. 09

   Cool the Nazuki on a rack for at least 15 minutes before slicing or tearing. Serve warm, or wrap cooled loaves in a clean towel to keep the crust soft for the next day.

   ⏱ 15 min