I made fasting mucenici on an ordinary day in March. I didn't choose a complicated cake, just simple mucenici, with fragrant dough and plenty of walnuts, as I have been doing for a few years now. In Moldova, they are also called sfintisori, and I have never felt the need to change the recipe.
Quick info
Total time: approximately 2 hours (includes rising and baking)
Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 25-30 minutes
Servings: 12 large mucenici
Difficulty: medium
Recipe type: fasting dessert, specific to March 9
Ingredients
For the dough:
550 g flour
5 tablespoons sugar
30 g fresh yeast
grated orange peel
a pinch of salt
2 tablespoons oil
2 teaspoons powdered sugar with vanilla beans
250-300 ml warm water
For the syrup:
1 and a half cups of water
5 tablespoons sugar
3 tablespoons orange syrup
For finishing:
ground walnuts (generously, for sprinkling on top)
Preparation method
1. The yeast is mixed with a tablespoon of sugar until it liquefies. In a small pot, I heat the water until it's just warm, not hot.
2. The flour is sifted into a large bowl. Add the salt, the remaining sugar, the vanilla sugar, and the prepared yeast. I mix everything by hand, just enough to combine the ingredients.
3. I add the grated orange peel. I start pouring in the warm water gradually and knead until I get an elastic dough, slightly sticky at first, then easy to shape. Finally, I incorporate the oil. If more flour is needed to prevent sticking, I sprinkle a little on the bottom of the bowl.
4. The dough is left to rise in a lightly greased bowl, covered with a clean towel, in a draft-free place. I leave it for about an hour until it doubles in volume.
5. On a lightly oiled surface, I turn out the dough and divide it into two. From each half, I break off 6 pieces. Each piece is rolled with my palms on the surface until it forms a long, thin roll. I twist it into a figure eight. I repeat with all the pieces.
6. I line a baking tray with parchment paper and lightly grease it with oil. I place the mucenici in the tray, leaving space between them. I leave the tray on the stove or in a warm place for another 10 minutes.
7. The oven is preheated to medium temperature (180°C, works well for me). I place the tray inside and bake the mucenici for 25-30 minutes until they develop a golden crust.
8. While they bake, I prepare the syrup: I mix the water, sugar, and orange syrup in a small pot. I bring it to a boil and, once it boils, I let it simmer for 15 minutes on low heat.
9. The mucenici are taken out hot from the oven and, while they are warm, I dip them in the hot syrup or generously drizzle it over both sides. I sprinkle ground walnuts over each one.
10. I cover the tray with parchment paper and a towel, letting the mucenici cool there. This keeps them soft for a longer time.
Why I make this recipe often
Mucenici keep well for a few days and remain soft if covered. They do not require eggs, milk, or other animal-derived ingredients. The dough is not picky and is easy to shape. If there are any leftovers, they can be drizzled with extra syrup the next day.
Tips and variations
Tips
- Knead the dough for at least 8-10 minutes for a fluffy result.
- The water should not be hot, just warm; otherwise, the yeast won't rise.
- Leave space between the mucenici on the tray, as they will puff up while baking.
- Cover with a towel when warm to prevent drying out.
Substitutions
- The orange syrup can be replaced with essence or even orange juice if you don't have syrup.
- If you don't have powdered sugar with vanilla, regular vanilla sugar works too.
Variations
- For a more intense flavor, you can add a bit of cinnamon to the dough or syrup.
- Sometimes, I also add grated lemon peel along with the orange.
Serving ideas
- Mucenici are eaten plain, topped with walnuts, but some prefer a bit of honey at the end (no longer fasting).
- They can be served warm or cold, according to preference.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, dry yeast can be used. For 30 g of fresh yeast, use 10 g of dry yeast. Mix it directly with the flour.
2. What type of flour works best?
Type 000 white flour gives a finer texture, but type 650 flour works too. If you use whole wheat flour, the dough will be denser.
3. Can I freeze the baked mucenici?
Yes, they can be frozen baked, without syrup and walnuts. Let them thaw and syrup them before serving.
4. Do I need to grease them before baking?
For fasting, there is no need to grease with egg or anything else. If you want a shinier crust, you can brush them with a little syrup just before putting them in the oven.
5. Can I make the dough in the evening and bake in the morning?
The dough can be left to rise slowly in the fridge overnight. In the morning, take it out, let it reach room temperature, then shape and bake the mucenici.
Nutritional values
Estimate per mucenic (from 12 pieces): ~240 kcal, 5 g fat, 45 g carbohydrates, 5 g protein. The value may vary depending on how much sugar and walnuts you use. They are dense desserts in carbohydrates and quite filling for fasting.
Storage and reheating
Mucenici last 2-3 days at room temperature, well covered. They become slightly denser after the first day. They can be reheated in the oven or microwave for a few seconds, but it's not mandatory. If they dry out, add a little fresh syrup. I do not recommend storing in the fridge, as the dough hardens. For longer storage, freeze without syrup.
Quick info
Total time: approximately 2 hours (includes rising and baking)
Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 25-30 minutes
Servings: 12 large mucenici
Difficulty: medium
Recipe type: fasting dessert, specific to March 9
Ingredients
For the dough:
550 g flour
5 tablespoons sugar
30 g fresh yeast
grated orange peel
a pinch of salt
2 tablespoons oil
2 teaspoons powdered sugar with vanilla beans
250-300 ml warm water
For the syrup:
1 and a half cups of water
5 tablespoons sugar
3 tablespoons orange syrup
For finishing:
ground walnuts (generously, for sprinkling on top)
Preparation method
1. The yeast is mixed with a tablespoon of sugar until it liquefies. In a small pot, I heat the water until it's just warm, not hot.
2. The flour is sifted into a large bowl. Add the salt, the remaining sugar, the vanilla sugar, and the prepared yeast. I mix everything by hand, just enough to combine the ingredients.
3. I add the grated orange peel. I start pouring in the warm water gradually and knead until I get an elastic dough, slightly sticky at first, then easy to shape. Finally, I incorporate the oil. If more flour is needed to prevent sticking, I sprinkle a little on the bottom of the bowl.
4. The dough is left to rise in a lightly greased bowl, covered with a clean towel, in a draft-free place. I leave it for about an hour until it doubles in volume.
5. On a lightly oiled surface, I turn out the dough and divide it into two. From each half, I break off 6 pieces. Each piece is rolled with my palms on the surface until it forms a long, thin roll. I twist it into a figure eight. I repeat with all the pieces.
6. I line a baking tray with parchment paper and lightly grease it with oil. I place the mucenici in the tray, leaving space between them. I leave the tray on the stove or in a warm place for another 10 minutes.
7. The oven is preheated to medium temperature (180°C, works well for me). I place the tray inside and bake the mucenici for 25-30 minutes until they develop a golden crust.
8. While they bake, I prepare the syrup: I mix the water, sugar, and orange syrup in a small pot. I bring it to a boil and, once it boils, I let it simmer for 15 minutes on low heat.
9. The mucenici are taken out hot from the oven and, while they are warm, I dip them in the hot syrup or generously drizzle it over both sides. I sprinkle ground walnuts over each one.
10. I cover the tray with parchment paper and a towel, letting the mucenici cool there. This keeps them soft for a longer time.
Why I make this recipe often
Mucenici keep well for a few days and remain soft if covered. They do not require eggs, milk, or other animal-derived ingredients. The dough is not picky and is easy to shape. If there are any leftovers, they can be drizzled with extra syrup the next day.
Tips and variations
Tips
- Knead the dough for at least 8-10 minutes for a fluffy result.
- The water should not be hot, just warm; otherwise, the yeast won't rise.
- Leave space between the mucenici on the tray, as they will puff up while baking.
- Cover with a towel when warm to prevent drying out.
Substitutions
- The orange syrup can be replaced with essence or even orange juice if you don't have syrup.
- If you don't have powdered sugar with vanilla, regular vanilla sugar works too.
Variations
- For a more intense flavor, you can add a bit of cinnamon to the dough or syrup.
- Sometimes, I also add grated lemon peel along with the orange.
Serving ideas
- Mucenici are eaten plain, topped with walnuts, but some prefer a bit of honey at the end (no longer fasting).
- They can be served warm or cold, according to preference.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, dry yeast can be used. For 30 g of fresh yeast, use 10 g of dry yeast. Mix it directly with the flour.
2. What type of flour works best?
Type 000 white flour gives a finer texture, but type 650 flour works too. If you use whole wheat flour, the dough will be denser.
3. Can I freeze the baked mucenici?
Yes, they can be frozen baked, without syrup and walnuts. Let them thaw and syrup them before serving.
4. Do I need to grease them before baking?
For fasting, there is no need to grease with egg or anything else. If you want a shinier crust, you can brush them with a little syrup just before putting them in the oven.
5. Can I make the dough in the evening and bake in the morning?
The dough can be left to rise slowly in the fridge overnight. In the morning, take it out, let it reach room temperature, then shape and bake the mucenici.
Nutritional values
Estimate per mucenic (from 12 pieces): ~240 kcal, 5 g fat, 45 g carbohydrates, 5 g protein. The value may vary depending on how much sugar and walnuts you use. They are dense desserts in carbohydrates and quite filling for fasting.
Storage and reheating
Mucenici last 2-3 days at room temperature, well covered. They become slightly denser after the first day. They can be reheated in the oven or microwave for a few seconds, but it's not mandatory. If they dry out, add a little fresh syrup. I do not recommend storing in the fridge, as the dough hardens. For longer storage, freeze without syrup.