Moldovan martyrs dessert

Syrup-Soaked Mucenici - A Culinary Delight

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour 30 minutes
Servings: 10-12 servings

Syrup-soaked mucenici are a delicacy that brings a touch of joy and warmth with every bite. This traditional recipe is not just a simple snack; it is a true culinary marvel that has been passed down through generations. These sweet and fragrant mucenici are perfect to enjoy alongside a cup of tea or coffee, turning any moment into a celebration.

Ingredients:

For the dough:
- 1 kg pastry flour (plus 4 tablespoons and 1/4 cup for dusting the work surface)
- 4 egg yolks (ideally from free-range chickens for a richer color)
- 400 g sugar (if you prefer a sweeter taste, you can use 500 g)
- 130 g butter
- 400 ml milk
- 2 packets dry yeast
- 3 tablespoons full-fat yogurt (a 10% Greek yogurt is ideal)
- A pinch of salt
- Vanilla
- Zest of 1 organic orange, grated
- 1 cup ground walnuts
- 2 egg yolks for brushing
- 5 tablespoons milk
- Vanilla (for brushing)

For the syrup:
- 275 ml water
- 100 g sugar
- Vanilla
- Rum essence
- 3 tablespoons honey for brushing

Preparation:

1. Preparing the dough:
Start by sifting the flour into a large bowl, creating a well in the center. Add a pinch of salt around the edge of the flour and place the dry yeast in the well. It is important not to put the salt directly over the yeast, as it needs a salt-free environment to activate fermentation.

2. Heating the wet ingredients:
In a saucepan over low heat, pour in the milk, sugar, and vanilla. Stir gently until the sugar completely dissolves. Add the cubed butter and continue to stir until it melts. It is essential that the mixture is warm, not hot, so as not to affect the yeast. Once the butter has melted, remove the saucepan from the heat and add the yogurt and egg yolks.

3. Forming the dough:
Pour the warm mixture of wet ingredients over the flour and start kneading the dough. You may need to add the 4 extra tablespoons of flour, depending on the humidity in the air. The dough is ready when it pulls away from your hands and has an elastic consistency. Cover it with a clean towel and let it rise.

4. Doubling in volume:
Place the bowl with the dough in a larger bowl filled with hot water to provide warmth, and let it sit near an open flame for about 30-40 minutes or until it doubles in size.

5. Shaping the mucenici:
Once the dough has risen, sprinkle a little flour on the work surface and transfer the dough. Turn it a few times on the floured surface to shape it evenly, then divide it into two equal pieces. From each piece, form two strands, which you will twist to create the shape of an "8."

6. Arranging on the baking tray:
Place the mucenici on a baking tray lined with parchment paper and let them rise for another 30 minutes. This is the stage where they become fluffy and more voluminous.

7. Brushing and baking:
Preheat the oven to 180°C. Mix the two egg yolks with 5 tablespoons of milk and a bit of vanilla, then brush the mucenici with this mixture. Bake for 30 minutes or until they turn golden and beautifully browned.

8. Preparing the syrup:
In a saucepan, combine the water with the sugar, vanilla, and rum essence. Bring the mixture to a boil, then let it simmer for a few minutes until it thickens slightly.

9. Final assembly:
Once the mucenici have cooled slightly, transfer them to a larger tray and pour the hot syrup over them. Brush them with honey and generously sprinkle with ground walnuts for a crunchy and flavorful touch.

Serving suggestions:
Syrup-soaked mucenici are delicious when served warm. You can pair them with a cup of fruit tea or a fragrant coffee. Additionally, vanilla ice cream alongside these mucenici can create an interesting contrast of textures and flavors.

Nutritional information:
These mucenici are an excellent source of carbohydrates, providing quick energy. The flour and nuts add protein and fiber, while the butter and sugar contribute to a higher caloric intake. It is important to consume them in moderation, especially if you are following a balanced diet.

Healthier option:
For a less sweet version, you can reduce the amount of sugar in the dough and syrup, or replace part of the flour with whole wheat flour. Using natural sweeteners, such as honey or maple syrup, can add an interesting note and delicious flavor.

Frequently asked questions:
- Can I use a different type of flour?
Yes, but pastry flour ensures a finer and fluffier texture. If using whole wheat flour, you may need to add more liquid.

- How can I store the mucenici?
Mucenici store well in the refrigerator in an airtight container for up to 4 days. You can freeze them and defrost them later, but the syrup will be less thick.

- Is it possible to add dried fruits to the dough?
Absolutely, adding raisins or dried cranberries can enhance the flavor and provide a pleasant contrast to the sweetness.

These suggestions and tips will help you prepare exceptionally tasty syrup-soaked mucenici that will bring smiles to the faces of your loved ones. So, put on your apron, gather the ingredients, and get ready to enjoy an unforgettable culinary experience!