Martyrs

Martyrs - a traditional recipe full of symbolism, taste, and warmth. These delicious pastries, with a specific shape, are often prepared to celebrate certain events, bringing family and friends together around the table. Whether served with sweet syrup, honey, and walnuts, or simply enjoyed warm, martyrs promise an unforgettable culinary experience.

To prepare these delicious martyrs, carefully follow each step of the recipe. We guarantee that the result will be not only a delight for the taste buds but also a true joy for the soul.

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

Ingredients

For the dough:
- 550 g wheat flour (choose a high-quality flour for the best results)
- 1 sachet (7 g) of dry yeast (check the expiration date for optimal activity)
- 250 ml lukewarm milk (not hot, to avoid destroying the yeast)
- 150 g sugar (you can adjust the amount according to your preferences)
- 1 egg (at room temperature, for better incorporation)
- 80 g butter (melted, but not hot)
- A pinch of salt (salt helps strengthen the structure of the dough)

For the syrup:
- 300 ml water
- 150 g sugar
- 2 sachets of vanilla sugar (or vanilla essence, for a more intense flavor)
- Grated zest of one lemon (to add a fresh and aromatic note)

For brushing:
- 50 ml milk
- 1 egg yolk

For serving:
- Honey (for natural sweetness)
- Ground walnut (for added texture and flavor)

Step by step

1. Preparing the syrup:
In a saucepan, add 300 ml of water, 150 g of sugar, and the vanilla sugar sachets. Bring to a boil, stirring gently to dissolve the sugar. Once the syrup has started to boil, reduce the heat and let it simmer for 5-7 minutes. Once the syrup has thickened slightly, remove it from the heat and add the lemon zest. Let it cool.

2. Preparing the dough:
In a large bowl, place 550 g of flour. Make a well in the center and add the sachet of dry yeast, 150 g of sugar, a pinch of salt, the beaten egg, melted butter, and lukewarm milk. Start kneading the dough for about 20 minutes. If the dough is too sticky, you can add a little flour, but avoid overdoing it to prevent a tough dough. The goal is to obtain an elastic dough that does not stick to your hands.

3. Rising:
Cover the bowl with a clean towel and let it rise for 1 hour in a warm, draft-free place.

4. Shaping the martyrs:
After the dough has risen, place it on a floured work surface. Divide the dough into 20 equal-sized balls. Roll each ball into a long rope, then twist it, bringing one end inward and the other outward, forming a figure 8 or a "doughnut" shape. Place the martyrs on a baking tray lined with parchment paper.

5. Second rising:
Let the martyrs rise again, covered, for about 1 hour.

6. Preparing for the oven:
Preheat the oven to 180°C. In a small bowl, mix the egg yolk with 50 ml of milk and brush the martyrs with this mixture. Then, place the tray in the oven and bake for 20 minutes or until golden.

7. Finalizing:
Once the martyrs are ready, remove them from the oven and let them cool slightly. You can either brush them with the cooled syrup or dip them in syrup, then cover them with honey and ground walnuts.

Useful tips

- For a more intense flavor: Add a teaspoon of vanilla essence to the dough.
- Variations: You can add grated orange zest to the dough for a different flavor.
- Serving: Martyrs are delicious both warm and at room temperature. They can be served alongside a cup of aromatic tea or coffee.

Nutritional benefits

These martyrs are a good source of carbohydrates due to the flour and sugar, providing quick energy. The addition of walnuts brings protein and healthy fats, while honey offers antioxidants and antibacterial properties.

Frequently asked questions

- What can I do if the dough doesn't rise? Make sure the yeast is fresh and that you used a warm environment for rising. If it's too cold, the dough won't rise properly.
- Can I use whole wheat flour? Yes, but it will require more milk and you may need to adjust the kneading time.
- How do I store the martyrs? They can be kept in an airtight container for 2-3 days, and for a longer duration, you can freeze them.

Enjoy these martyrs with family and friends, bringing together tradition and goodness in every bite! This recipe is not just a treat but also a way to celebrate special moments in your life, bringing warmth and love to every meal.

 Ingredients: 550 g flour, 1 packet of dry yeast, 250 ml warm milk, 150 g sugar, 1 egg, 80 g butter, a pinch of salt, for the syrup: 300 ml water, 150 g sugar, vanilla essence, grated lemon peel, 2 packets of vanilla sugar, honey and ground walnut, for brushing: (before baking) 50 ml milk, 1 egg yolk

 Tags:  martyrs little saints