Moldovan Martyrs

Moldovan Martyrs: The Aromatic Spring Dessert

Spring brings not only flowers and sunshine but also a delicious culinary tradition: the martyrs. These sweet, aromatic, and syrup-soaked doughnuts are a symbol of the feast of the 40 Martyrs, celebrated on March 9th. Whether you prefer them baked and covered in syrup or boiled in sweet water, martyrs are a perfect choice to celebrate life and renewal. Today, we will explore the recipe for Moldovan martyrs, which combines tradition with exquisite taste.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 8 servings

Main ingredients:

- 500 g wheat flour
- 1 cube (25 g) fresh yeast
- 100 g sugar
- 200 ml milk (ideally warm)
- 120 ml melted butter (not solidified)
- 4 egg yolks
- 1 vanilla essence (or a vanilla pod)
- Zest from 1 orange and 1 lemon
- A pinch of salt

Ingredients for syrup:

- 1 cup of water
- 1 cup of sugar
- 1 rum essence (optional)
- 1 vanilla essence

Ingredients for decoration:

- Ground or finely chopped nuts
- Honey for glazing

Step by Step: Preparing Moldovan Martyrs

Step 1: Prepare the dough
Start by sifting the flour into a large bowl. This step is essential to aerate the flour, making the martyrs fluffy and lighter. Add the fresh yeast in the center of the flour, followed by the well-beaten egg yolks. Mix the dry ingredients with the wet ones.

Step 2: Flavor the dough
Add the grated lemon and orange zest, vanilla essence, and warm milk with dissolved sugar. Mix well, then add a pinch of salt. Once the ingredients are well combined, start kneading the dough.

Step 3: Kneading
Gradually add the melted butter to the dough, continuing to knead until the dough becomes elastic and comes off your hands. It is important not to rush this stage; proper kneading will ensure a fluffy texture.

Step 4: Let the dough rise
Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, until it doubles in size. This process can take between 30-60 minutes, depending on the ambient temperature.

Step 5: Shaping the martyrs
After the dough has risen, divide it into equal portions, depending on the desired size of the martyrs. On a working surface greased with oil, shape each portion into the figure eight, then place the martyrs on a baking tray lined with parchment paper. Let them rise for another 30 minutes.

Step 6: Baking
Preheat the oven to 180 degrees Celsius. When the martyrs have risen, brush them with an egg yolk mixed with a little milk for a beautiful golden color. Bake for 30 minutes or until they turn golden and fluffy.

Step 7: Preparing the syrup
Meanwhile, in a pot, combine one cup of water with one cup of sugar. Bring the mixture to a boil, then add the rum and vanilla essences. Let it boil until it thickens, obtaining a dense and aromatic syrup.

Step 8: Soaking and decorating
After the martyrs have cooled slightly, remove them from the tray and immerse them in the hot syrup. Let them soak for a few minutes to absorb well. Then, glaze them with honey and sprinkle ground nuts on top for an extra flavor and texture.

Useful tips for a perfect result:
- Checking the yeast: Ensure the yeast is fresh. If you want to test if it is active, mix it with a little sugar and warm water. If it bubbles within 10 minutes, it is good to use.
- Milk temperature: The milk should not be too hot, as it can kill the yeast. Ideally, it should be warm, around body temperature.
- Vegan option: You can replace the egg yolks with a banana puree or a mixture of flaxseeds with water. Also, butter can be replaced with coconut oil.
- Serving: Martyrs are delicious served warm but can also be enjoyed the next day. Offer them alongside a fragrant tea or mulled wine for a true treat.

Nutritional benefits
This dessert, besides its flavor, also brings nutritional benefits. Wheat flour is an excellent source of carbohydrates, providing energy. Nuts are rich in omega-3 fatty acids, protein, and fiber, contributing to heart health. Honey, a natural sweetener, has antioxidant properties and can help strengthen the immune system.

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you will need to adjust the amount. Typically, 10 g of dry yeast is equivalent to 25 g of fresh yeast.

2. How can I store the martyrs?
Martyrs store well in an airtight container at room temperature. If you want to keep them longer, you can freeze them.

3. What other toppings can I use?
Instead of nuts, you can use hazelnuts, pistachios, or even coconut flakes. Experiment with different flavors, such as cinnamon or cocoa.

Now that you have all the necessary information, all that’s left is to start cooking and enjoy these delicious Moldovan martyrs! Celebrate spring with taste and tradition!