Moldovan Martyrs (Saints)

Moldovan Martyrs (Sfintișori) – A Traditional Delicacy

Moldovan martyrs, also known as Sfintișori, represent a traditional Romanian delicacy served on the occasion of celebrating the 40 saints. This delicious dessert, soaked in an aromatic syrup and covered with ground walnuts and honey, will fill the house with enticing aromas and delight the taste buds. Here’s how you can prepare these wonderful treats step by step.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 1 hour and 50 minutes
Number of servings: 20 martyrs

### Ingredients

For the dough:
- 550 g flour
- 1 packet dry yeast
- 125 ml warm milk
- 125 ml warm water
- 150 g granulated sugar
- 1 egg
- 80 g butter
- 1 teaspoon salt

For brushing the martyrs before baking:
- 50 ml milk
- 1 raw egg yolk

For the syrup:
- 300 ml water
- 150 g granulated sugar
- 1 packet vanilla sugar
- 1 essence of rum
- Grated peel of one lemon

For brushing on top:
- Honey

For sprinkling on top:
- Ground walnut meat

### Instructions

1. Preparing the syrup: In a pot, add 300 ml water, 150 g granulated sugar, a packet of vanilla sugar, and the essence of rum. Bring to a boil and stir until the sugar completely dissolves. After boiling, let it cool slightly and add the grated lemon peel. This syrup will give the martyrs a special flavor.

2. Preparing the brushing mixture: In a small bowl, combine 50 ml milk with a raw egg yolk. Mix well until homogeneous and set aside.

3. Preparing the dough: If using a bread machine, add the ingredients in the following order: warm milk, warm water, melted butter, egg, sugar, dry yeast, flour, and salt. Set the machine to the kneading and rising program (about 1 hour and 30 minutes). If kneading by hand, in a large bowl, make a well in the flour, add the yeast, sugar, salt, egg, melted butter, milk, and water. Knead well for 25-30 minutes until you achieve an elastic dough that does not stick to your hands.

4. Let the dough rise: Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, until it doubles in volume.

5. Shaping the martyrs: After the dough has risen, transfer it to a lightly floured work surface. Divide it into 20 equal portions (about 55-58 g each). Roll each piece of dough into a long roll of 50 cm, then fold it in half and braid it. Form a circle and bend it into the shape of an eight. Place the martyrs on a baking tray lined with parchment paper.

6. Second rising: Let the martyrs rise for another hour in a warm place.

7. Baking: Preheat the oven to 180°C. Brush the martyrs with the milk and yolk mixture, then bake for 20 minutes until golden.

8. Soak and serve: After baking, remove the martyrs from the oven and soak them in the prepared syrup (you can use a brush or dip them directly into the syrup). After they cool slightly, brush them with honey and sprinkle ground walnuts on top.

### Practical Tip
To achieve martyrs with an even more intense flavor, you can add a few drops of almond essence to the dough or syrup. They also keep very well in a container covered with plastic wrap, staying fresh for several days.

Moldovan martyrs are a dessert that can be enjoyed both warm and cold, making them perfect for offering to loved ones during festive moments. It is a simple and delicious recipe that will surely bring a smile to the faces of those who taste them.