for the filling:
for the dough:
* To quickly bring the egg to room temperature, place it in a glass, cover with hot tap water, and let it sit for a few minutes.
** No worries if you don’t have a crinkle cutter. You can totally use a knife instead—they’ll just have a different look. This is the one that I use (not sponsored, just a really decent and inexpensive tool that I love).
*** If you bake them cold, they will burst open and crack dramatically as they bake (a few little cracks are totally fine, but cold nazooki split open very dramatically). Another way to prevent cracks is to cut them a little smaller. Sometimes the middle of the log bulges a little after rolling it up, but you can gently roll it back and forth like a rolling pin to make the center a bit thinner. Squish in the sides slightly to make sure they don’t get too spindly.
To store: Nazooki (like many floury, buttery baked goods) stale at room temperature after the first day or two, and stale even more quickly in the refrigerator. They will keep for up to 3 months tightly wrapped in the freezer. Do not store these in the refrigerator! If I’m not eating them 12-16 hours after baking, I like to store them in the freezer immediately after baking to make sure they stay super fresh, and let them thaw at room temperature for a couple hours before enjoying later on. You can also microwave them for just a few seconds to warm them through if they’re tasting a little on the stale side.