Cinnamon Raisin Nazook

Instructions

Pastry Dough

1. In the bowl of a stand mixer, using the paddle attachment, combine 2 1/2 cups flour, yeast and salt. Mix in sour cream and softened butter to form a soft dough.
2. Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough that’s not sticky to the touch, adding more or less flour as needed.
3. Knead the dough for 5 minutes. Cover the dough and refrigerate for 3-5 hours, or overnight.

Cinnamon Sugar

1. Combine sugar and cinnamon in a small bowl, mix well.

Filling

1. Mix flour, 1 1/2 cups cinnamon sugar and softened butter in a medium bowl. (Reserve some cinnamon sugar to use later.) Mix the filling until it looks like clumpy, damp sand. Set aside.

Nazook

1. Preheat the oven to 350°F. Divide the refrigerated dough into four equal pieces.
2. On a floured work surface, roll out the dough into a large rectangle. The dough should be thin, but not transparent.
3. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Spread the filling to the edges on the short sides, keeping 1 inch of pastry dough uncovered along the long edges. Sprinkle cranberries (raisins) evenly over the top, if using.
4. Start at the long edge and slowly rolling the dough in to a log. Making sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf. 
5. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit). Apply egg wash with a pastry brush. Sprinkle on a tablespoon of cinnamon sugar.
6. Use your crinkle cutter (or serrated knife) to cut the loaf into 8 equally-sized pieces. Put onto an ungreased cookie sheet (I used parchment paper).
7. Repeat with remaining dough. Bake for about 30 minutes, until the tops are golden brown. Remove to a wire rack to cool complete.