Moldovan Twist

Moldovan invartita – a traditional delicacy that combines the aroma of walnuts and plum jam with a fluffy dough, perfect for any time of the day. This recipe will not only delight your taste buds but also bring a touch of nostalgia for culinary traditions. Let's embark on a flavorful cooking journey!

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 40 minutes
Number of servings: 8-10

Necessary ingredients:

For the dough:
- 600 g flour (choose a quality flour with a higher gluten content for a more elastic dough)
- 1 and a half tablespoons of margarine (can be replaced with butter for a richer taste)
- 5 tablespoons of sugar (you can adjust the amount according to your preferences)
- 25 g fresh yeast (make sure it is active by checking the expiration date)
- About 200 ml soy milk (or regular milk, if you prefer)
- 1 vanilla essence (for an extra flavor)
- Zest of 1 grated orange (adds a citrus note)
- A pinch of salt (salt helps to enhance flavors)

For the filling:
- 1 jar of 400 g plum jam (choose a quality jam, preferably homemade)
- 1 small bowl of ground walnuts (you can also use almonds or hazelnuts for variation)
- 1 tablespoon of cocoa powder (for a more intense taste)
- 1 rum essence (optional, but recommended for a deep flavor)
- 1-2 tablespoons of powdered sugar (to sweeten the filling)

For brushing:
- 2 tablespoons of sugar (to create a delicious syrup)

Preparing the dough:

1. Start by placing the flour in a large bowl. Make sure it is sifted to avoid lumps.
2. In another bowl, mix the margarine with the sugar until the sugar melts and a creamy mixture forms. This step is essential for achieving a fluffy dough.
3. In a small bowl, dissolve the yeast with a teaspoon of sugar. Add a little warm milk (not hot, to avoid killing the yeast) and let the mixture sit for a few minutes until it becomes frothy. This step will activate the yeast, helping the dough to rise.
4. In the bowl with flour, add the mixed margarine and the dissolved yeast. Start mixing gently with your hands.
5. Warm the soy milk (it should be lukewarm) and add the essence, orange zest, and salt. Incorporate these ingredients into the dough, mixing constantly.
6. Begin to add the milk gradually, kneading the dough well until you achieve an elastic and homogeneous consistency. If the dough is too sticky, you can add a little flour, but be careful not to overdo it.
7. Cover the bowl with a clean towel and let it rise in a warm place for about an hour, or until it doubles in volume.

Preparing the filling:

1. In a bowl, mix the ground walnuts with the powdered sugar, cocoa, and rum essence. Make sure the ingredients are well incorporated.
2. Add the plum jam and mix until you obtain a homogeneous filling full of flavor. This will provide sweetness and consistency to the invartita.

Assembling the invartita:

1. After the dough has risen, divide it into 4 equal parts. This will make it easier to form the invartita.
2. Sprinkle a little flour on the work surface and roll out each part of the dough into a thin sheet. Make sure the sheets are even to allow for uniform baking.
3. Spread each sheet with the walnut and jam filling, making sure to distribute it evenly.
4. Roll each sheet tightly and repeat the process for all 4 parts. You can choose to braid them or leave them simple, depending on your preferences.
5. Prepare the loaf pans by greasing them with margarine and lining them with parchment paper. Place the invartitas in the pans, leaving a little space between them to allow for rising.
6. In a small pot, caramelize the 2 tablespoons of sugar, then add a little water to form a syrup. Brush the invartitas with this syrup, which will add a delicious taste and a golden crust.
7. Preheat the oven to 180°C and place the pans in the oven. Bake the invartitas for 30-40 minutes, or until golden and baked. After 20 minutes, brush them again with the burnt sugar syrup to achieve a perfect crust.

Finishing and serving:

1. When they are ready, take the invartitas out of the oven and let them cool in the pans for a few minutes. Then, brush them with a mixture of oil and burnt sugar syrup for extra shine.
2. Sprinkle powdered sugar on top and cover them with a clean towel to keep them moist.
3. Cut the invartitas into generous slices and serve them warm or at room temperature. They are delicious alongside a cup of tea or coffee.

Practical tips:

- You can experiment with various fillings, such as chocolate, sweet cheese, or dried fruits.
- If you want a healthier version, you can use natural sweeteners like honey or maple syrup instead of sugar.
- The invartita keeps well in the fridge for a few days, but it is just as delicious when reheated.

Nutritional benefits:

Moldovan invartita is a good source of carbohydrates due to the flour and jam, while the walnuts provide healthy fats and protein. The plum jam also offers essential vitamins, and the orange zest adds antioxidants.

Frequently asked questions:

1. Can I use whole wheat flour for the dough?
Yes, but you will need to adjust the amount of milk as whole wheat flour absorbs more liquid.

2. How can I make the invartita less sweet?
You can reduce the amount of sugar in the filling or use unsweetened jam.

3. What drinks pair best with invartita?
Fruit tea, coffee, or even a light white wine are excellent choices.

In conclusion, Moldovan invartita is not just a dessert but a true culinary experience that brings together tradition and innovation. I encourage you to put your personal touch on this recipe and enjoy every bite!