This delicious recipe for 'mucenici' is a true delight for the taste buds, bringing a touch of tradition and joy to every home. We start by preparing the leaven, an essential step in obtaining a fluffy and tasty dough. We mix fresh yeast with two tablespoons of sugar, then add a little warm milk, not hot, to activate the yeast. Gradually, we incorporate flour, continuously mixing until the mixture reaches a consistency similar to thick sour cream. We cover the bowl with plastic wrap and let it rise for 15 minutes while we prepare the rest of the ingredients.
In a basin, we put the necessary flour and start working on the eggs. Beating the eggs with the remaining sugar, we obtain a frothy mixture, and then we heat the milk until it becomes warm. After the leaven has risen, we add it over the flour, along with the beaten eggs, salt, vanilla and rum essences, as well as the grated lemon zest, which will provide a fresh taste to the dough. We begin to knead, gradually adding the remaining milk and, finally, the oil, which will contribute to the dough's fineness. Once the dough becomes elastic and homogeneous, we cover it again with plastic wrap and let it rise in a warm place for about an hour.
After the dough has risen considerably, we start forming the 'mucenici'. We take pieces of dough about the size of a tennis ball, which we roll into long strips and shape into an '8'. We place the 'mucenici' on a baking tray lined with parchment paper, making sure to leave a little space between them to allow for rising. We cover the tray with plastic wrap and let them rise again for 20-30 minutes. Before putting them in the oven, we brush them with a beaten egg mixed with a little milk to achieve a golden and shiny crust.
While the 'mucenici' are baking in the preheated oven, we take care of the syrup. In a pot, we put water with sugar, orange peel, and lemon essence, boiling the mixture until the sugar completely dissolves. Once the syrup has cooled, we quickly dip the warm 'mucenici' from the oven into the syrup, ensuring they soak well. Then, we brush them with honey and sprinkle ground walnuts on top, giving them an attractive appearance and an irresistible taste. These 'mucenici' are perfect to be enjoyed in the company of loved ones, bringing not only culinary pleasure but also special joy every day.
In a basin, we put the necessary flour and start working on the eggs. Beating the eggs with the remaining sugar, we obtain a frothy mixture, and then we heat the milk until it becomes warm. After the leaven has risen, we add it over the flour, along with the beaten eggs, salt, vanilla and rum essences, as well as the grated lemon zest, which will provide a fresh taste to the dough. We begin to knead, gradually adding the remaining milk and, finally, the oil, which will contribute to the dough's fineness. Once the dough becomes elastic and homogeneous, we cover it again with plastic wrap and let it rise in a warm place for about an hour.
After the dough has risen considerably, we start forming the 'mucenici'. We take pieces of dough about the size of a tennis ball, which we roll into long strips and shape into an '8'. We place the 'mucenici' on a baking tray lined with parchment paper, making sure to leave a little space between them to allow for rising. We cover the tray with plastic wrap and let them rise again for 20-30 minutes. Before putting them in the oven, we brush them with a beaten egg mixed with a little milk to achieve a golden and shiny crust.
While the 'mucenici' are baking in the preheated oven, we take care of the syrup. In a pot, we put water with sugar, orange peel, and lemon essence, boiling the mixture until the sugar completely dissolves. Once the syrup has cooled, we quickly dip the warm 'mucenici' from the oven into the syrup, ensuring they soak well. Then, we brush them with honey and sprinkle ground walnuts on top, giving them an attractive appearance and an irresistible taste. These 'mucenici' are perfect to be enjoyed in the company of loved ones, bringing not only culinary pleasure but also special joy every day.
Ingredients
Dough: 1 kg of flour, 3 eggs, 125 g of sugar, 450 ml of milk, 2 packets of dry yeast / 50 g of fresh yeast, 50 ml of oil, 1 teaspoon of salt, zest of 1 lemon, 1 vanilla essence. For the syrup: 300 ml of water, 150 g of sugar, 1 lemon essence, zest of 1 orange. For decoration: honey and ground walnuts.