Armenian Gata (Nazook)

These Armenian sweet bread pastries are also sometimes referred to as nazook. Easy to make, unique and absolutely delicious, this is sure to become a favourite sweet recipe to add to your repertoire.

4.8 from 14 votes

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Servings 8

Prep Time 30

Additional Time 15

Total Time 16

Ingredients

Dough

60 ml (¼ cup) whole milk
3 g (1 tsp) active dry yeast
125 g (½ cup) sour cream room temperature
25 g (2 tbsp) sugar granulated or caster
1 egg room temperature
350 g (3 cups) plain (all-purpose) flour
3 g (½ tsp) salt
125 g (9 tbsp) unsalted butter room temperature, cut into small pieces

Filling

100 g (¾ cup) plain (all-purpose) flour
3 g (½ tsp) salt
100 g (7 tbsp) unsalted butter room temperature, cut into small pieces
100 g (½ cup) sugar granulated or caster

Instructions

In a small saucepan, heat your milk until it reaches about 40°C (102°F). Pour into a small bowl and whisk in the yeast until it dissolves. Set aside for 5-10 minutes until it is fragrant and lightly foamy.
After the yeast has bloomed, add the sour cream, sugar and egg to the bowl and whisk together until combined. Set aside.
In a large mixing bowl, whisk together the flour and salt. Add the butter and, using your fingertips, coat the butter in the flour and squeeze into pea-sized pieces.
Make a well in the flour and butter mixture and pour the yeast, milk and sour cream mixture. Using a wooden spoon or a silicone spatula, mix it together until well combined and the flour is completely incorporated -- it will be slightly sticky. Turn out onto a clean work surface and knead just until the dough has come completely together. Gather into a smooth ball.
Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap or a damp tea towel and set aside in a warm place for 1.5-2 hours or until the dough has risen by about 50% -- the time will vary depending on the warmth of your room.
Cover tightly with plastic wrap and transfer the dough to the refrigerator and chill for at least 8 hours or overnight.
The next day, whisk together the flour and salt in a small bowl. Add the butter, toss to coat in the flour and, using your fingertips, pinch the butter pieces until you reach the consistency of small peas or coarse sand. Add in the sugar and whisk to combine. Set aside.
Remove the dough from the refrigerator and turn it out onto a very lightly floured work surface. Pat it into a square shape and, using a rolling pin, roll out the dough into a 40cm x 30cm (16in x 12in) rectangle, ensuring that the dough is of even thickness throughout.
Sprinkle your filling evenly across the entire rectangle, leaving a slight perimeter at the top long side. Working carefully, slightly roll the dough starting from the long side into a log.
Pinch the seam to seal and transfer to a cutting board or baking sheet, ensuring that the seam side is facing down. Press down on the log to slightly flatten it. Cover loosely in plastic wrap and transfer to the refrigerator for 15-20 minutes, or until it has firmed up slightly and it is easier to slice.
Remove the log from the refrigerator and, using a sharp knife, cut into eight even pieces and transfer to a parchment-lined baking sheet. Cover loosely with plastic wrap and allow to proof at room temperature until lightly puffed and, when poked, the gata retain the imprint of your finger but bounces back slightly, about 1 hour.
Preheat the oven to 180° (350°F). In a small bowl, beat together one egg with about 1 tbsp of whole milk. Using a pastry brush, lightly brush each gata with the egg wash.
Transfer to the oven and bake until the gata are puffed and deeply golden brown, about 30-35 minutes. Transfer to wire rack and allow to cool completely before enjoying!