Moldovan saints
Moldovan Sfintisori: The Traditional Syrup-Soaked Delight
When it comes to special family moments, Moldovan sfintisori are definitely one of the most beloved sweets. These fluffy, syrup-soaked pastries are not just a tradition, but also a symbol of kindness and warmth in the household. My version of giant syrup-soaked sfintisori is a delicious reinterpretation of this dessert, perfect for enjoying with loved ones.
Preparation time: 1 hour
Baking time: 40-45 minutes
Total time: 1 hour and 45 minutes
Number of servings: 12-15 giant sfintisori
Ingredients:
- 2400 g flour
- 250 g soft butter
- 4 packets of dry yeast
- 1 liter of milk (approximately 4 cups)
- 300 g sugar
- 7 egg yolks and 2 egg whites
- 1/2 cup of oil
- 5 packets of vanilla
- Zest from 2 oranges
- 250 g ground walnuts
- Honey (one jar available)
- 2 egg yolks for brushing
- 3/4 teaspoon of salt
For the syrup:
- 800 ml water
- Sugar or honey to taste
- 4-5 packets of vanilla
Step-by-step preparation:
1. Preparing the dough: In a large bowl, sift the flour and make a well in the center. Place the yeast in the well, and salt around the edges. Pour the oil into the well. In another bowl, mix the eggs with the sugar until you get a smooth mixture. Add the warm milk, vanilla, and orange zest. Mix well.
2. Combining the ingredients: Pour the egg mixture over the flour and start kneading. You will get a beautiful, soft, and elastic dough, similar to that of a sweet bread. Cover the bowl with a cloth and let it rise in a warm place for 30 minutes. A great trick is to turn on all the stove burners, creating a warm atmosphere in the kitchen.
3. Shaping the sfintisori: Once the dough has risen, divide it in two and roll each piece into a sheet. Spread the first sheet with soft butter, then cover it with the second sheet. Use a rolling pin to flatten the dough. Roll the sheet from both sides towards the center, then fold it again. Knead the dough for another 10 minutes.
4. Molding: Tear off large pieces of dough (about the size of a palm) and shape them into strands to braid into an eight shape. Place the sfintisori on a baking tray lined with parchment paper. Brush them with a mixture of beaten eggs and a little water, then bake at 180 degrees Celsius for 40-45 minutes.
5. Preparing the syrup: While the sfintisori are baking, prepare the syrup. In a pot, add water and sugar or honey to taste. Add the vanilla and heat the mixture, but avoid boiling.
6. Final assembly: Once the sfintisori are well baked, remove them from the oven and pour the hot syrup over them, ensuring they are well soaked. Let them absorb the syrup for 10 minutes. For an extra flavor boost, brush them with honey and generously sprinkle with ground walnuts.
Helpful tips:
- Calories: Each sfintisor has approximately 400-500 calories, depending on the portion and ingredients used.
- Nutritional benefits: These sweets are a good source of carbohydrates and healthy fats, and the walnuts add protein and omega-3 fatty acids.
- Variations: You can experiment with various flavors by adding cinnamon or ground almonds. The syrup can also be made with different essences, such as rum or citrus flavors.
Frequently asked questions:
- Can I use fresh yeast instead of dry yeast? Yes, make sure to use an appropriate amount of fresh yeast (about 30 g).
- How do I store the sfintisori? In an airtight container, at room temperature, they can be stored for up to 5 days.
This dessert pairs perfectly with a cup of hot tea or coffee, turning it into a moment of indulgence. Enjoy every bite of these giant syrup-soaked sfintisori, which blend tradition with innovation. Enjoy your meal!
Ingredients: 2,400 g flour 250 g butter 4 packets of dry yeast 4 cups of milk (1 liter) 300 g sugar 7 egg yolks and 2 egg whites 1/2 cup oil 5 packets of vanilla zest of 2 oranges 250 g walnuts, honey (one jar available) 2 egg yolks for brushing 3/4 teaspoon salt Syrup: 800 ml water sugar or honey to taste 4-5 packets of vanilla
