Moldovan martyrs

Every year, at the beginning of March, I make Moldovan 'mucenici' using this simple recipe, without unnecessary complications. I like that the dough is easy to work with and there are no steps to fear. Moreover, everything is made with common ingredients, without relying on special equipment or elaborate techniques. I've tried other variations, but I always return to this one because it turns out well every time.

Quick Info

Total time: approximately 2 hours
Preparation time: 20-30 minutes
Rising time: 1 hour and 10 minutes
Baking time: 20-25 minutes
Servings: 12-16 'mucenici', depending on size
Difficulty: medium
Recipe type: traditional, seasonal dessert ('Mucenici', March 9)

Ingredients

For the dough:
- 500 g flour
- 25 g fresh yeast
- 70 ml oil
- 260 ml milk
- 50 g sugar

For decoration:
- ground walnuts (to taste, usually 100-150 g)
- 100 ml water
- 2 tablespoons honey

Preparation method

1. I start with the sourdough: I put the yeast in a small bowl, add a tablespoon of sugar, 3-4 tablespoons of milk, and 2 tablespoons of flour. I mix everything well and set the bowl aside for 10 minutes to let the yeast activate. You will notice it rising and forming bubbles.

2. Meanwhile, I sift the remaining flour into a large bowl. In a small pot, I warm the remaining milk with the sugar (not boiling, just warm enough for the sugar to dissolve).

3. When the sourdough is active, I pour it over the flour. I add the warm milk with sugar. I start mixing, first with a spoon, then continue with my hands.

4. After all the ingredients are combined, I gradually incorporate the oil. I knead for about 5 minutes until the dough becomes elastic and no longer sticks to my hands. It doesn't need much kneading.

5. I cover the bowl with a clean towel and let the dough rise for an hour. It will double in volume. If it’s cooler in the kitchen, it may take a little longer.

6. I place the dough on a work surface dusted with a little flour. I divide it into two, then each half into 3-4 pieces to get 12-16 equal pieces. I shape each piece into a long, thin rope and then braid it into the shape of an 8.

7. I place the 'mucenici' on a baking tray lined with parchment paper. I let them rest for another 10 minutes on the tray.

8. I brush the tops with a little milk (with a brush or by hand) and put the tray in the oven at 175°C (preheated). Baking takes 20-25 minutes until they turn golden, but it depends on the oven.

9. While they bake, I prepare the syrup: I put 100 ml of water on the heat, let it boil, then turn off the heat and add 2 tablespoons of honey. I mix well to dissolve the honey.

10. I take the 'mucenici' out of the oven, while they are still hot, I brush each one with syrup. They shouldn't be soaked, but should absorb it nicely. I generously sprinkle ground walnuts on top.

Why I make this recipe often

Because this recipe is hassle-free and the result is always consistent. The dough doesn’t dry out quickly, and the 'mucenici' keep well the next day. They can easily be adapted in number or size without ruining the proportions.

Tips and variations

Tips

1. I use fresh yeast because it rises more evenly. If using only dry yeast, it's helpful to activate it in warm milk for a few minutes before mixing.
2. Don’t heat the milk too much at first so you don’t scald the yeast.
3. When shaping, if the dough is too soft, a little flour on the work surface helps. If the dough is too stiff, a few drops of milk may be needed.

Substitutions

- The milk can be replaced with a plant-based alternative, but the texture will be slightly different.
- The oil can be sunflower or canola oil; it’s important that it’s neutral.
- For the topping, you can use ground hazelnuts or almonds, but the traditional taste comes from walnuts.

Variations

- You can add grated lemon or orange zest to the dough if you want a more aromatic flavor.
- If you like them sweeter, you can brush the 'mucenici' with honey again after they cool.
- Some prefer a little cinnamon sprinkled over the walnuts; I usually don’t add it.

Serving ideas

They are usually eaten at room temperature, alongside a glass of milk or tea. They can be kept covered in a clean towel to prevent them from drying out quickly.

Frequently asked questions

1. What do I do if the dough doesn’t rise enough?
It might be too cold in the kitchen or the yeast isn’t active anymore. Wait a little longer or check if the yeast is bubbling at the start.

2. Can I freeze the baked 'mucenici'?
Yes, but they keep better without syrup and walnuts. When thawing, you can brush them with fresh syrup.

3. How thick should the ropes be for the 8 shape?
I try to make them about the thickness of a pinky finger. If they are too thick, they rise too much while baking and lose their clear shape.

4. Is it necessary to brush milk on top before baking?
It’s not mandatory, but it helps them brown evenly.

5. What do I do if I don’t have parchment paper?
A tray greased with a little oil or butter works in a pinch, but parchment helps prevent sticking.

Nutritional values

The values are estimated for one 'mucenic' (out of a total of 14):

- calories: approx. 170 kcal
- protein: 4 g
- carbohydrates: 28 g (sugar, flour, and honey)
- fats: 5 g (from oil, walnuts)

The final content varies depending on how much syrup and walnuts you use, but overall they are not very heavy calorically relative to their size.

Storage and reheating

The 'mucenici' can be kept at room temperature, covered with a towel or plastic wrap, for 1-2 days. They can also be heated for 1-2 minutes in the microwave if you want them warm, but they may dry out on the outside. I do not recommend keeping them longer than that, as the walnuts and syrup can make them too soggy.

The recipe is straightforward and easy to make even without much experience with dough. It’s especially useful when you want something traditional but without too much hassle.

 Ingredients: Dough 500 g flour 25 g yeast 70 ml oil 260 ml milk 50 g sugar For decoration: ground walnuts 100 ml water + 2 tablespoons honey

 Tags:  moldovan martyrs