Moldovan Martyrs

Moldovan Martyrs – A Holiday Delicacy

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours (including rising time)
Number of servings: 10-12 martyrs

Every year, on March 9th, many of us remember the tradition of preparing Moldovan martyrs, a beloved recipe that marks the feast of the Holy Martyrs. These sweet rolls, shaped symbolically like the number 8, are not only a delicacy but also a way to honor those who suffered for their faith. So, let’s embark on the preparation of this delicious dessert that will bring joy to our homes!

Ingredients

For the dough:
- 1 kg white wheat flour (preferably type 650)
- 4 eggs (small size)
- 250 g sugar
- 500 ml sweet cow's milk
- 25 g fresh yeast
- 1 teaspoon salt
- Grated zest of one orange (to add a citrus fragrance)
- 150-200 ml oil (sunflower or canola, for a neutral taste)
- 1 egg yolk (for a shiny appearance)
- 3 tablespoons sweet milk
- 1 packet vanilla sugar (or more to taste)

For the syrup:
- 350 g sugar
- 500 ml water
- 2 packets vanilla sugar
- 2 vanilla essences (or rum essence for a more intense flavor)

For decoration:
- 3 tablespoons warm honey
- Ground walnuts (for added texture and taste)
- 1 teaspoon cinnamon (for a warm and comforting aroma)

Step by step

1. Preparing the ingredients
Make sure all ingredients are at room temperature. This is essential for achieving a perfectly risen dough. The milk, eggs, and oil should be warm but not hot.

2. Preparing the milk mixture
In a saucepan, pour the milk and add the sugar, salt, and grated orange zest. Bring the mixture to medium heat, stirring occasionally, until the sugar is completely dissolved. Once cooled, set it aside.

3. Activating the yeast
In a small bowl, dissolve the yeast in a little warm milk (from the prepared milk mixture) and add a pinch of flour. Let the mixture rise in a warm place for about 10 minutes until it becomes frothy. This is a crucial step to ensure proper dough rising.

4. Combining the ingredients
In a large bowl, sift the flour and make a well in the center. Add the activated yeast, the cooled milk mixture, the eggs one at a time, and finally, the oil. Using a wooden spoon or your hands, start mixing the ingredients until you obtain a homogeneous dough. Knead the dough well for about 20 minutes until it becomes elastic and smooth.

5. Rising the dough
Cover the bowl with plastic wrap and a kitchen towel, then let it sit in a warm place for about an hour, or until the dough has doubled in volume.

6. Shaping the martyrs
On a lightly oiled surface, divide the dough into small pieces (about the size of a golf ball). Shape each piece into a long strip, which you will twist into the shape of an 8. Place the martyrs on trays lined with baking paper, leaving space between them to prevent sticking during baking.

7. Second rising
Let the martyrs rise for 30 minutes.

8. Preparing the syrup
While the martyrs are rising, prepare the syrup. Boil the water with the sugar for about 5 minutes, then add the vanilla essences and let it cool.

9. Baking the martyrs
Preheat the oven to 180°C (medium heat). Brush the martyrs with the mixture of egg yolk, milk, and vanilla sugar. Bake for 20 minutes, or until they become golden and fluffy.

10. Finishing
After the martyrs have cooled slightly, dip them in the warm syrup, then brush them with the lightly warmed honey. Passing through ground walnuts and dusting with cinnamon adds a delicious and attractive appearance.

11. Serving
Place the martyrs on a platter and gently pour the remaining syrup over them. They can be served warm or at room temperature, accompanied by a glass of aromatic red wine, which perfectly complements the sweet and fragrant taste of the dessert.

Useful tips

- Variations: You can experiment with different flavors by adding almond or rum essences to the syrup. Additionally, walnuts can be replaced with ground hazelnuts for a different taste.
- Recommended drinks: This dessert pairs perfectly with red wine or a fruit tea infusion, which will enhance the sweet flavors of the martyrs.
- Storage: The martyrs can be stored at room temperature, covered with a damp towel to prevent drying out, for a few days.

Frequently asked questions

1. Can I use dry yeast?
Yes, you can use dry yeast, but adjust the amount to about 10-12 g. Activation is done in the same way.

2. What can I do if the dough doesn't rise?
Make sure the yeast is fresh and that you are using a warm place to rise the dough. If it is too cold, the dough will not rise properly.

3. How can I make the martyrs less sweet?
Reduce the amount of sugar in the recipe to your liking, but remember that the sweetness of the syrup adds a lot to the final taste.

With this recipe for Moldovan martyrs, you will bring a touch of tradition and joy to every meal. So, don't hesitate to try and share this delicacy with your loved ones!