Moldovan martyrs

Name: Moldovan martyrs - Olga L.
Ingredients: 1 kg flour type 00; 250 ml milk; 25 g butter; 5 eggs; 50 g yeast; a pinch of salt; 150 g sugar; 1 teaspoon cinnamon; zest of one orange; 200 g ground walnuts; 300 g honey

Dessert - Moldovan martyrs by Olga L. - Recipia

I usually make Moldavian 'mucenici' at the beginning of March, because that's when everyone in the house asks for them. I've noticed that if I let all the ingredients reach room temperature, the dough turns out much fluffier and rises beautifully. It's not complicated, just requires patience with the rising and attention to detail. Quick info Total time: approximately 2 hours and 30 minutes (including rising) Preparation time: approximately 1 hour (including shaping) Baking time: 15-20 minutes for each tray Servings: 16-18 large 'mucenici', depending on their size Difficulty: medium Recipe type: holiday dessert (March 9th/'Mucenici') Ingredients 1 kg type 00 flour (sifted 3 times) 150 g sugar 1 pinch of salt 1 teaspoon cinnamon Zest of one orange 50 g fresh yeast 250 ml milk 25 g butter 5 eggs 300 g honey 200 g ground walnuts Preparation method 1. Take the ingredients out a few hours beforehand so they can reach room temperature. This greatly helps the tenderness of the dough. 2. Sift the flour three times into a large bowl. Add sugar, salt, cinnamon, and finely grated orange zest. Gently mix the dry ingredients. 3. Warm the milk (it should be warm, not hot) and add the butter to melt in it. Let the yeast dissolve in this warm milk and butter mixture. Mix well until there are no lumps. 4. Pour the yeast liquid over the flour with sugar. Add the eggs. Start kneading by hand or with a dough mixer. Knead until the dough comes together and becomes elastic, about 10 minutes. 5. At the end of kneading, grease your hands with a little oil and gather the dough from the sides of the bowl, forming a ball. 6. Cover the bowl with a clean towel and let it rise in a warm place for 1 hour, until it doubles in volume. 7. After it has risen, tear off pieces of dough the size of an egg. Roll each piece on the countertop into a long stick, then form the number 8 by twisting the ends. 8. Place the 'mucenici' on a baking tray lined with parchment paper, spaced apart so they have room to rise in the oven. Let them rest on the tray for 10-15 minutes while preheating the oven to 170°C. 9. Bake the 'mucenici' for 15-20 minutes or until they turn a light golden color on the edges. Do not let them dry out too much. 10. Let them cool completely on the tray or on a rack, without covering them. 11. When they are cool, slightly warm the honey (it should be liquid, not hot). Dip each 'mucenic' in honey, then roll it in finely ground walnuts (I grate the walnuts using a fine grater). 12. Arrange them on a platter and let them sit at room temperature until serving. Why I make the recipe often I like it because there are no unnecessary steps, and the ingredients are simple. The 'mucenici' hold up well the next day. They are good both fresh and after a few hours, especially when the honey soaks into the dough a bit. Tips and variations Tips Always let the ingredients come to room temperature so the yeast works well. Do not skip sifting the flour - it really matters for the final texture. If the dough seems too sticky, knead it a little more or add a very small amount of additional flour, but don't overdo it. Substitutions You can use type 650 flour if you don't have type 00, but the texture will be slightly different. If you don't want cinnamon, you can omit it - the taste will be simpler. You can use dry yeast (2 packets of 7g), but I prefer fresh yeast. Variations Lemon zest can be added along with the orange for a fresher taste. If you prefer sweeter 'mucenici', you can increase the sugar by an additional 25g. They can be made smaller, like for children, but the baking time will need to be reduced. Serving ideas Moldavian 'mucenici' are eaten plain, with tea or milk. They are suitable for breakfast or as a dessert with coffee. They don't need anything else alongside. Frequently asked questions 1. Can I use cream honey instead of liquid honey? Yes, but you need to gently warm it until it becomes liquid so you can coat the 'mucenici' evenly. 2. I don't have fresh yeast, how much dry yeast should I use? Two packets of dry yeast (14 g in total) are sufficient for this recipe. 3. Can the baked 'mucenici' be frozen? I do not recommend freezing. After thawing, the texture is not as fluffy and they can become drier. 4. What do I do if the dough doesn't rise in 1 hour? Let it rise for another 20-30 minutes, possibly moving it to a warmer place, away from drafts. 5. Does the walnut need to be very finely ground? Ideally yes, for it to stick well to the honey. I grate it using a fine grater or put it in a food processor for a few seconds. Nutritional values Estimate for one large 'mucenic' (out of 18 pieces): 340-360 kcal, of which 55 g carbohydrates, 10 g fats, and 8 g proteins. The value varies depending on how much honey and walnuts you use at the end. They are a substantial snack due to the eggs, honey, and walnuts. Storage and reheating 'Mucenici' keep well at room temperature, in a lidded container or under a cotton cloth, for up to 2 days. The honey keeps them soft. If they harden, you can warm them for a few seconds in the microwave, but they will not return to the fresh texture. They do not last more than 2-3 days without drying out.

Category: Dessert Author: Olga L. Views: 1 Date: 03.10.2024

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