Walnuts filled martyrs
Walnut-filled Mucenici – a traditional delight, tender and aromatic
Mucenici, a recipe with deep roots, often prepared on certain holidays, are not just a dessert but a true feast of flavor and a culinary ritual. These walnut-filled mucenici are a unique variant, with a soft texture and a delicious filling, making them a perfect treat for any occasion. Get ready to be carried away by the enticing aromas of walnut and citrus!
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 20 mucenici
Ingredients
For the dough:
- 2 cups of water (approximately 400 ml)
- 1 cup of oil (approximately 200 ml)
- 1 cup of granulated sugar (approximately 200 g)
- Zest and juice of one lemon
- Zest and juice of one orange
- 25 g fresh yeast
- 1 teaspoon baking soda
- 1 packet of vanilla sugar
- 1 kg of flour
For the filling:
- 20 tablespoons finely ground walnuts
- Juice of one orange
- 1 teaspoon cinnamon
- 3 tablespoons sugar (or to taste)
For the glaze:
- Honey (recommended to warm it in the microwave for 30 seconds to make it easier to apply)
- Ground walnuts (for sprinkling)
Step-by-step instructions
1. Prepare the dough
Start by adding all the dough ingredients to the bread machine according to the manufacturer's instructions, setting the program for kneading and rising. If you don't have a bread machine, you can do this step manually by mixing the ingredients in a large bowl until you get a smooth dough.
2. Let the dough rise
Allow the dough to rise for about 1 hour, until it doubles in volume. A helpful tip: to speed up the process, place the bowl in a warm spot, away from drafts.
3. Divide the dough
Once the dough has risen, divide it into two equal parts. From one half, form 20 equal balls (approximately 70 g each), and from the other half, form a loaf.
4. Prepare the filling
In a bowl, mix the ground walnuts, orange juice, cinnamon, and sugar. This mixture will give the mucenici a sweet-sour flavor and a crunchy texture.
5. Form the mucenici
Take each dough ball and roll it out into a rectangular sheet. At one end, place a tablespoon of walnut filling, then roll the sheet like a pie. Then, join the ends of the roll to form a pretzel shape and twist it, giving it the shape of the number 8.
6. Arrange the mucenici
Place the mucenici on a baking tray lined with parchment paper. Brush them with a little oil and let them rise for another 30 minutes, covered with a clean towel.
7. Bake the mucenici
Preheat the oven to 180 degrees Celsius. Bake the mucenici for 35 minutes or until they turn golden.
8. Finalizing and serving
Once the mucenici are ready, brush them with honey (previously warmed for easier application) and generously sprinkle with ground walnuts. If you want to experiment, you can add fruit jam mixed with walnuts on some mucenici for an extra flavor note.
Practical tips
- Calories and nutritional benefits: These walnut-filled mucenici are delicious, but keep in mind that each serving contains approximately 250 calories. Walnuts are an excellent source of omega-3 fatty acids, vitamins, and minerals, having heart health benefits.
- Possible variations: You can add cocoa to the walnut filling to create a chocolatey version. Also, try experimenting with other types of nuts, such as almonds or pistachios.
- Frequently asked questions
- Can I use dry yeast instead of fresh yeast? Yes, replace 25 g of fresh yeast with 10 g of dry yeast.
- How can I keep the mucenici fresh? You can store them in an airtight container at room temperature for 2-3 days or in the freezer to enjoy later.
Serving suggestions
Walnut-filled mucenici pair wonderfully with a cup of citrus tea or aromatic coffee. They are ideal to be served at a festive table or simply as a dessert enjoyed with family.
This recipe is not just a simple dessert but a cooking experience full of love and tradition. So, put on your kitchen apron, gather the ingredients, and let yourself be inspired by the enticing aromas of walnut-filled mucenici! Bon appétit!
Ingredients: 2 cups of water (1 cup = 200 ml) 1 cup of oil 1 cup of granulated sugar zest + juice of one lemon zest + juice of one orange 25 grams of yeast 1 teaspoon of baking soda vanilla 1 packet of vanilla sugar 1 kg of flour filling finely ground walnuts juice of one orange cinnamon sugar (I added 20 tablespoons of finely ground walnuts and 3 tablespoons of sugar)
