I don't have a special device for making 'mucenici', but I always use what I have on hand to shape them into the figure eight. I enjoy preparing them when I have time because the 'mucenici' need to dry overnight before boiling. Other than that, the recipe doesn't require much skill, just a bit of patience while shaping. The smell of cinnamon and vanilla is very pleasant in the kitchen after I put them to boil.
Quick Info
Total Time: about 24 hours (including overnight drying)
Preparation Time: 45 minutes (plus shaping and drying time)
Boiling Time: 10-15 minutes
Servings: 8-10
Difficulty: easy-medium
Recipe Type: boiled 'mucenici', suitable for the celebration on March 9
Ingredients
500 g flour
250 ml warm water
150 g sugar
50 ml oil
2 cinnamon sticks
2 packets of vanilla sugar
Lemon zest
1 vial of vanilla essence
A pinch of salt
Ground walnuts (for serving)
Cinnamon (for serving)
Preparation Method
1. In a large bowl, add the flour and make a well in the center. Pour in the warm water, add the oil and a pinch of salt. Mix everything at first with a spoon, then with your hands, until the dough begins to come together.
2. Knead until I obtain a soft and non-sticky dough. If it feels too dry, I add a little water. If it's too sticky, I sprinkle a little flour. I don't over-knead, just enough to combine.
3. Transfer the dough to a surface sprinkled with a little flour. Roll it out with a rolling pin, trying to get a thin sheet, but sturdy enough to cut out the 'mucenici'.
4. Using a 'mucenici' maker or a knife and a bit of patience, I cut and shape the 'mucenici' into figure eights. They don't have to be perfect.
5. I place the shaped 'mucenici' on a towel or a clean tray, leaving space between them. I let them dry at room temperature until the next day. It's important that they are well dried before boiling, otherwise they will stick or crumble.
6. The next day, I put a large pot with about 4 liters of water on the heat. When it starts to boil, I add the sugar, a pinch of salt, and the two cinnamon sticks.
7. When the sugar has dissolved and the water is boiling, I add the dried 'mucenici'. I stir gently so they don't stick to the bottom.
8. I boil over medium heat, stirring occasionally, until the 'mucenici' rise to the surface. I let them boil for another 2-3 minutes after they have risen.
9. Finally, I add the vanilla sugar, vanilla essence, and grated lemon zest. I turn off the heat.
10. They are served warm or at room temperature, with ground walnuts, cinnamon, and a little grated lemon zest on top.
Why I make the recipe often
I like it because I can control the ingredients exactly, it's not complicated, and I can prepare them in advance. They keep well for a few days in the fridge, and I can serve them whenever I feel like it.
Tips and Variations
Tips
Don't skip the drying step. Fresh 'mucenici' can disintegrate while boiling.
The dough sheet should be thin enough but not transparent. If it's too thick, the 'mucenici' will boil slowly.
Stir gently after adding them to the pot, especially at first, to avoid sticking.
Substitutions
You can use lemon essence instead of zest if you don't have it on hand.
Sunflower oil can be replaced with any neutral oil.
Variations
Those who prefer a stronger taste can add more cinnamon or walnuts when serving.
If you want, you can use less sugar in the mixture and add it at the end, to taste.
Serving Ideas
I serve them with plenty of ground walnuts and sometimes extra cinnamon. They are good cold after being in the fridge, but also warm, straight from the pot.
Frequently Asked Questions
1. What do I do if I don't have a 'mucenici' maker?
You can cut thin strips of dough with a knife and shape them by hand into figure eights. They don't have to be perfect.
2. Can the 'mucenici' dry faster?
If you want to speed up the process, you can leave them in a well-ventilated place, but not in the oven or near intense heat sources. They may dry unevenly or become brittle.
3. Can I boil them directly without drying?
I recommend drying them for at least a few hours; otherwise, they become sticky and won't hold their shape in boiling water.
4. How do I know when the 'mucenici' are ready while boiling?
They rise to the surface and become more translucent. Don't leave them too long, so they don't become overly soft.
5. Can I freeze the uncooked 'mucenici'?
Yes, after you have shaped and dried them completely. You can keep them in a sealed container in the freezer and boil them directly from frozen.
Nutritional Values
Estimate for 1 serving (out of 10):
Calories: approx. 250 kcal
Carbohydrates: 50 g
Protein: 5 g
Fat: 5 g
Values may vary depending on the amount of walnuts and sugar used for serving. These figures are estimates based on the main ingredients.
Storage and Reheating
Boiled 'mucenici' can be stored in the fridge, in a covered container, for 2-3 days. They can be eaten cold or slightly warmed. I do not recommend keeping them longer, as they may become too soft. If you have uncooked and dried 'mucenici' left over, they can be kept in a box in a cool place for up to a week.
Quick Info
Total Time: about 24 hours (including overnight drying)
Preparation Time: 45 minutes (plus shaping and drying time)
Boiling Time: 10-15 minutes
Servings: 8-10
Difficulty: easy-medium
Recipe Type: boiled 'mucenici', suitable for the celebration on March 9
Ingredients
500 g flour
250 ml warm water
150 g sugar
50 ml oil
2 cinnamon sticks
2 packets of vanilla sugar
Lemon zest
1 vial of vanilla essence
A pinch of salt
Ground walnuts (for serving)
Cinnamon (for serving)
Preparation Method
1. In a large bowl, add the flour and make a well in the center. Pour in the warm water, add the oil and a pinch of salt. Mix everything at first with a spoon, then with your hands, until the dough begins to come together.
2. Knead until I obtain a soft and non-sticky dough. If it feels too dry, I add a little water. If it's too sticky, I sprinkle a little flour. I don't over-knead, just enough to combine.
3. Transfer the dough to a surface sprinkled with a little flour. Roll it out with a rolling pin, trying to get a thin sheet, but sturdy enough to cut out the 'mucenici'.
4. Using a 'mucenici' maker or a knife and a bit of patience, I cut and shape the 'mucenici' into figure eights. They don't have to be perfect.
5. I place the shaped 'mucenici' on a towel or a clean tray, leaving space between them. I let them dry at room temperature until the next day. It's important that they are well dried before boiling, otherwise they will stick or crumble.
6. The next day, I put a large pot with about 4 liters of water on the heat. When it starts to boil, I add the sugar, a pinch of salt, and the two cinnamon sticks.
7. When the sugar has dissolved and the water is boiling, I add the dried 'mucenici'. I stir gently so they don't stick to the bottom.
8. I boil over medium heat, stirring occasionally, until the 'mucenici' rise to the surface. I let them boil for another 2-3 minutes after they have risen.
9. Finally, I add the vanilla sugar, vanilla essence, and grated lemon zest. I turn off the heat.
10. They are served warm or at room temperature, with ground walnuts, cinnamon, and a little grated lemon zest on top.
Why I make the recipe often
I like it because I can control the ingredients exactly, it's not complicated, and I can prepare them in advance. They keep well for a few days in the fridge, and I can serve them whenever I feel like it.
Tips and Variations
Tips
Don't skip the drying step. Fresh 'mucenici' can disintegrate while boiling.
The dough sheet should be thin enough but not transparent. If it's too thick, the 'mucenici' will boil slowly.
Stir gently after adding them to the pot, especially at first, to avoid sticking.
Substitutions
You can use lemon essence instead of zest if you don't have it on hand.
Sunflower oil can be replaced with any neutral oil.
Variations
Those who prefer a stronger taste can add more cinnamon or walnuts when serving.
If you want, you can use less sugar in the mixture and add it at the end, to taste.
Serving Ideas
I serve them with plenty of ground walnuts and sometimes extra cinnamon. They are good cold after being in the fridge, but also warm, straight from the pot.
Frequently Asked Questions
1. What do I do if I don't have a 'mucenici' maker?
You can cut thin strips of dough with a knife and shape them by hand into figure eights. They don't have to be perfect.
2. Can the 'mucenici' dry faster?
If you want to speed up the process, you can leave them in a well-ventilated place, but not in the oven or near intense heat sources. They may dry unevenly or become brittle.
3. Can I boil them directly without drying?
I recommend drying them for at least a few hours; otherwise, they become sticky and won't hold their shape in boiling water.
4. How do I know when the 'mucenici' are ready while boiling?
They rise to the surface and become more translucent. Don't leave them too long, so they don't become overly soft.
5. Can I freeze the uncooked 'mucenici'?
Yes, after you have shaped and dried them completely. You can keep them in a sealed container in the freezer and boil them directly from frozen.
Nutritional Values
Estimate for 1 serving (out of 10):
Calories: approx. 250 kcal
Carbohydrates: 50 g
Protein: 5 g
Fat: 5 g
Values may vary depending on the amount of walnuts and sugar used for serving. These figures are estimates based on the main ingredients.
Storage and Reheating
Boiled 'mucenici' can be stored in the fridge, in a covered container, for 2-3 days. They can be eaten cold or slightly warmed. I do not recommend keeping them longer, as they may become too soft. If you have uncooked and dried 'mucenici' left over, they can be kept in a box in a cool place for up to a week.