Minuni with syrup and walnuts

Name: Minuni with syrup and walnuts
Ingredients: 200 ml water; 100 ml oil; 1/4 teaspoon salt; 150 g flour; 3 large eggs; 500 ml water; 500 g sugar; 5 g grated lemon zest; 1 medium orange (grated zest); 5 ml rum or almond extract; 1 l oil; 100 g walnuts

Dessert - Minuni with syrup and walnuts by Vladelina F. - Recipia

Minuni with syrup and walnuts are Romanian fried dough sticks made with egg, coated in syrup and sprinkled with toasted walnuts. After two hours in the fridge, the syrup soaks into the dough while the walnuts stay on top. I like them cold, with walnuts spread right to the edges. Preparation: 25 minutes. Cooking: 34 minutes. Resting: 160 minutes. Total time: 219 minutes. Servings: 8. Approximately 700 kcal and 7 g protein per serving.

Ingredients

For the dough

200 ml water
100 ml oil
1/4 teaspoon salt
150 g flour
3 large eggs

For the syrup

500 ml water
500 g sugar
5 g grated lemon zest
1 medium orange (grated zest)
5 ml rum or almond extract

For frying and serving

1 l oil
100 g walnuts

Preparation

1. Bring 200 ml water, 100 ml oil and 1/4 teaspoon salt to a boil. Let it boil for 2 minutes. 2. Add all the flour at once and stir vigorously. Keep the dough over low heat for 3 minutes, until it pulls away from the sides of the pan. 3. Leave the dough to cool for 10 minutes, then beat in the large eggs one at a time, mixing well after each addition. 4. Toast the walnuts in a dry pan over medium heat for 4 minutes, until they smell toasted. 5. Bring 500 ml water, the sugar, the grated lemon zest and the grated orange zest to a boil. Boil for 5 minutes, then leave the syrup to cool for 30 minutes. 6. Heat 1 l oil in a deep saucepan to 175 °C. Put the dough in a piping bag fitted with a large star tip and pipe sticks about 8 cm long. Fry them in 5 batches for 4 minutes each, until golden. 7. Arrange the sticks in a tray, pour the cooled syrup over them and sprinkle with the walnuts. Refrigerate the tray for 2 hours.

Notes

They go well with black tea, without anything else sweet on the side. You can use rum or almond extract; the dough contains gluten and eggs, and walnuts are the final allergen to note. A cast-iron pot works well for the dough. Grate only the colored part of the orange peel, as the white part can make the syrup bitter. Thicker sticks need a little longer to fry. Keep covered in the fridge for up to 3 days.