Mucenici dessert with cardamom

Name: Mucenici dessert with cardamom
Ingredients: Dough: 1.2 kg flour; 2 packets of dry yeast; 150 g sugar; 3 eggs + 1 egg for brushing; 60 ml oil; a pinch of salt; 500 ml milk; 1 teaspoon ground anise; 1 teaspoon ground cloves; 3 packets of vanilla sugar; vanilla essence; ground walnuts. For syrup: 200 ml water; 200 g sugar; 5 cardamom pods; cinnamon.

Dessert - Mucenici dessert with cardamom by Octavia F. - Recipia

Every time March 9 approaches, in my area of Transylvania, there is still no tradition with the 'mucenici', but I have always liked their idea. This year, I decided to try them in a fluffy version, with cardamom and spice aromas. I consulted several recipes from acquaintances but adapted the flavor combination to my liking. The result is a tender, aromatic dough that holds well with the cardamom and walnut syrup. Quick Info Total time: about 2 hours and 20 minutes (including rising and baking) Preparation time: 30-40 minutes Rising time: 1 hour Baking time: 20-25 minutes (divided into two stages) Servings: about 30 'mucenici' (depends on size) Difficulty: medium Occasion: Moldovan 'mucenici' with oriental flavors Ingredients Dough: 1.2 kg white flour 2 packets of dry yeast (14 g total) 150 g sugar 3 eggs 1 egg for brushing 60 ml oil a pinch of salt 500 ml milk 1 teaspoon ground anise 1 teaspoon ground cloves 3 packets of vanilla sugar vanilla essence (to taste) ground walnuts (for filling and decoration) Syrup: 200 ml water 200 g sugar 5 cardamom pods (seeds from inside) cinnamon (to taste, 1/2 teaspoon is enough) Preparation steps 1. Prepare the yeast: In a small bowl, mix the dry yeast with a tablespoon of sugar, a few tablespoons of warm milk, and a tablespoon of flour. Mix until homogeneous and let rise for 5 minutes. 2. In a large bowl, place the flour, salt, and part of the sugar (leave the rest for the next step). Make a well in the center. 3. Beat the 3 eggs well with the vanilla sugar, vanilla essence, anise, and ground cloves. Pour this mixture into the center of the flour. 4. Add the risen yeast and the remaining warm milk and oil over the flour. 5. Knead everything for about 10-15 minutes until you obtain an elastic dough that does not stick to your hands. In the end, it should not be too soft or too dense. 6. Cover the bowl with a towel and let the dough rise in a warm place for 1 hour until it doubles in volume. 7. After it has risen, turn the dough onto a floured surface. Tear off pieces about the size of half a palm. 8. Take each piece, flatten it slightly, put a little ground walnut in the center, fold it, and knead it a little in your palm. Roll it into a long, thin stick, then shape it into an 8. 9. Place the formed 'mucenici' on a baking tray lined with parchment paper, leaving a little space between them. Cover and let rise for another 10-15 minutes. 10. Meanwhile, preheat the oven to 180°C. 11. Brush the 'mucenici' with the beaten egg (the one set aside), then bake for 10 minutes. Remove the tray. 12. In the meantime, prepare the syrup: in a small pot, bring the water with the sugar, cinnamon, and cardamom seeds to a boil. Simmer on low heat for 10-15 minutes until it thickens slightly. Let the syrup cool. 13. After the first 10 minutes of baking, remove the 'mucenici' and pour plenty of syrup over them. Sprinkle ground walnuts on top. 14. Put the tray back in the oven for another 10-15 minutes until the 'mucenici' are golden brown and well absorb the syrup. 15. Let them cool. If you want them to be even more syrupy, you can briefly dip them in syrup before serving. Why I make this recipe often I like it because it keeps well, I can adjust the spices to my taste, and there are never any 'mucenici' left untouched. It’s not a quick recipe, but the result is aromatic and substantial. They can be prepared for guests or family without worrying too much about small portions. Tips and variations Tips: The dough must be well kneaded; otherwise, it won't rise nicely. The syrup should be at room temperature when you pour it over the 'mucenici'. If you want them fluffier, do not overlap them while baking. Substitutions: You can use fresh yeast (42 g) instead of dry, but dissolve it with a little milk and sugar at the beginning. Milk can be replaced with plant-based milk, but the flavor will be slightly different. Variations: You can replace cardamom with orange zest or a little extra vanilla. You can add raisins to the dough for a different texture. Serving ideas: They are good warm or at room temperature, soaked more if desired. They can be served plain or with a bit of honey. Frequently asked questions 1. What do I do if the dough doesn't rise? Check that the yeast is fresh and the milk is warm, not hot. The dough needs to stay warm, away from drafts. 2. Can I omit the cardamom? Yes, but it will lack the specific flavor. You can use orange zest or more cinnamon if you prefer. 3. Can the 'mucenici' be frozen? I do not recommend freezing, as they lose texture after thawing and the syrup is not absorbed as well. 4. Do I have to use walnuts? No, but 'mucenici' without walnuts have a different texture. You can also use finely chopped almonds. 5. Can I make 'mucenici' without eggs? You can eliminate the eggs from the dough, but you will need to slightly increase the amount of liquid (milk) and accept that the texture will be somewhat denser. Nutritional values Estimate per 'mucenic' (from 30 pieces): approximately 180-200 kcal. Carbohydrates: 33-36 g Proteins: 4-5 g Fats: 4-5 g Values are approximate, depending on final size and how much syrup each 'mucenic' absorbs. Storage and reheating 'Mucenici' last 2-3 days at room temperature, covered with a clean towel or in a box. After the first day, it's good to wrap them up to prevent drying out. I do not recommend storing in the fridge, as they harden. For serving, you can reheat them for 10-20 seconds in the microwave or, if you want to soften them, dip them for a few seconds in warm syrup.

Mucenici dessert with cardamom

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