Fasting Moldovan Mucenici
Automatically translated from Romanian. See the Romanian original
Fluffy, vegan Moldovan mucenici in the shape of eights, infused with lemon and vanilla, soaked in an orange-scented syrup, brushed with honey, and topped with toasted walnuts.
Ingredients
Method
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Place the water, sugar, vanilla, and orange zest in a pot and simmer for 5 minutes for the syrup, then let it cool.
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Knead the dough using the flour, milk, yeast, salt, sugar, oil, lemon zest, and vanilla.
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Let the dough rise for 1 hour.
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Portion the dough (100 g each) and shape into mucenici.
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Brush each mucenic with a mixture of water, oil, and sugar.
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Let the mucenici rise for another hour.
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Bake in the oven for 20 minutes at 180 degrees.
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Brush the slightly cooled mucenici with melted honey and sprinkle with chopped toasted walnuts.
The story behind this recipe
Moldovan mucenici, or sfințișori as they are also known in certain parts of the country, are the treats that never go missing from the table on March 9th, for the Feast of the 40 Martyrs. I don't think I'll be drinking 40 glasses, but I'll definitely eat at least 5 of these mucenici 🤤
See how I made them 👇 and tell me how yours turned out!
Dough:
500 g all-purpose wheat flour
225 ml lukewarm rice/soy milk
10 g dry yeast
3 g salt
80 g white sugar
130 ml oil
Grated zest from 2 medium lemons
Vanilla
Syrup:
300 ml water
100 g sugar
Vanilla
Orange zest
Put everything on the heat and let it boil for 5 minutes. Let it cool.
For the mucenici:
Knead the dough and let it rise for 1 hour.
Portion based on how large you want your sfințișori to be (I made them 100 g each, and got 8), shape them, then gently brush each mucenic with a mixture of water, oil, and sugar.
Let them rise for another hour and bake in the oven for 20 minutes at 180 degrees.
Brush the slightly cooled mucenici with melted honey and sprinkle with chopped toasted walnuts.
May you have spring in your soul 🌸
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