Moldovan Martyrs

I have often found myself craving Moldovan mucenici even when it's not March 9th. I don't make them just once a year because they are quite easy to prepare and turn out well almost every time, even without a mixer or sophisticated techniques. I have tested this recipe a few times and haven't changed anything essential because it works.

Quick Info

Total Time: about 2 and a half hours (includes rising)
Active Time: around 30-40 minutes
Baking Time: 20-25 minutes on the tray
Servings: 12-14 large mucenici
Difficulty: medium
Occasion: traditional Moldovan mucenici (March 9th or whenever you feel like it)

Ingredients

For the dough:
550 g flour
1 packet dry yeast
150 g sugar
1 egg
75 g margarine
200 ml milk
a pinch of salt

For brushing:
1 egg yolk
a little milk

For the syrup:
300 ml water
150 g granulated sugar
1 packet vanilla sugar
rum essence (to taste)
lemon zest

For finishing:
4 tablespoons honey
70 g ground walnuts

Preparation Method

1. Start with the yeast mixture. Mix the dry yeast with a few tablespoons of warm milk and a little flour, just enough to make a thicker paste, like sour cream. Let it rise for 10-15 minutes until bubbles form on the surface.

2. Separately, beat the egg with the sugar until you get a thick, homogeneous mixture. It doesn't need to be whisked for long, just well mixed until the sugar partially dissolves.

3. Put the flour in a large bowl and mix it with the pinch of salt. Make a well in the center.

4. Pour in the risen yeast mixture, then the egg and sugar mixture, and the rest of the warm milk. Start mixing everything with your hand or a spoon until the flour is incorporated.

5. Knead the dough for a few minutes, then add the melted margarine, but not all at once. Add a little at a time and knead after each addition until fully incorporated. The dough should be slightly sticky but not overly so.

6. Cover the bowl and let it rise in a warm place until the dough doubles in size. For me, this takes about an hour.

7. Prepare a tray with baking paper.

8. When the dough has risen, break off pieces the size of an egg and shape them into strings, then form them into the shape of the number 8. Don't make them too thick, as they will rise more while baking.

9. Place the mucenici on the tray, leaving space between them. Let them rest for another 10-15 minutes at room temperature while you preheat the oven.

10. Mix the egg yolk with a little milk and brush each mucenic on top.

11. Bake in a preheated oven at 180°C until golden brown, about 20-25 minutes. It depends on the oven and the thickness of the mucenici. If you have two trays, bake them one at a time.

12. Meanwhile, put the water, sugar, vanilla sugar, rum essence, and lemon zest in a small pot. Boil everything for a few minutes until the sugar dissolves and you have a clear syrup.

13. Remove the mucenici from the oven and, while they are warm, dip each one in the syrup or drizzle it well so they absorb the liquid.

14. Brush the mucenici with honey (while they are still slightly warm, not hot) and sprinkle ground walnuts on top.

Why I make this recipe often

These mucenici turn out soft and fragrant, they are not complicated, and do not require expensive or rare ingredients. You can make a double batch and keep them for a day or two; they stay good. I like that I can control how much sugar or walnuts I put on top.

Tips and Variations

Tips

Do not add all the margarine at once, otherwise the dough will be hard to handle.
It's important that the milk is only warm, not hot, otherwise the yeast won't rise.
If the dough seems too tough, you can add a little more milk, but don't overdo it.
Honey works best if the mucenici are still slightly warm.

Substitutions

You can use butter instead of margarine if you prefer, but it should be melted as well.
If you don’t have rum essence, you can just use lemon or orange zest in the syrup.
White flour works best, but you can mix it with type 650 flour.

Variations

If you want, you can add raisins directly to the dough, but it’s not traditional.
You can adjust the amount of walnuts to your taste.
Sometimes, at the end, you can sprinkle a little vanilla sugar over the ground walnuts.

Serving Ideas

They can be served cold or at room temperature. Some prefer to keep them covered to stay soft.
They are good with tea or milk in the morning.
If there are leftovers, you can slice them and serve with yogurt.

Frequently Asked Questions

1. Can I use fresh yeast instead of dry yeast?
Yes, but it should be dissolved with a little warm milk and flour. A small cube of fresh yeast (about 25 g) is enough for this amount.

2. If I don’t have margarine, can I use only oil?
It’s possible, but the texture won’t be as fluffy. Butter is a better option than oil.

3. Can I keep them for more days?
They stay good for a day or two, covered. After that, they get a bit harder, but you can warm them in the microwave or on steam.

4. Do I have to put the syrup?
The syrup makes them soft and gives them flavor. Without it, they turn out like simple sweet rolls.

5. Can I make them without eggs?
You can skip the egg, but the dough won’t be as tender.

Nutritional Values (estimated)

For one mucenic (out of 12), approximately:
Calories: 260-300 kcal
Carbohydrates: 45 g
Proteins: 5-6 g
Fats: 7-8 g
The values depend a lot on how much syrup or honey you use and the amount of walnuts. They are just estimates, not exact values.

Storage and Reheating

Mucenici can be stored covered at room temperature for 1-2 days. After that, they get a bit harder. If you want to reheat them, put them in the microwave for 10-15 seconds or covered on steam. I do not recommend freezing them, as they lose their texture.

 Ingredients: 550 g flour; 1 packet of dry yeast; 150 g sugar; 1 egg; 75 g margarine; 200 ml milk; a pinch of salt. For brushing: 1 egg yolk with a little milk. For the syrup: 300 ml water; 150 g granulated sugar; 1 packet of vanilla sugar; rum essence and lemon zest. For finishing the 'mucenici' after soaking: 4 tablespoons of honey; 70 g ground walnuts.

 Tags:  moldovan martyrs