Moldovan Martyrs

The first time I tried this recipe for Moldovan mucenici, I immediately noticed that no two turn out the same, no matter how carefully you work. I followed Gaby's advice and added a walnut filling with sugar - they turned out very good and disappeared quickly from the tray. The process is not complicated, but it requires attention at a few stages, especially during shaping and filling.

Quick Info

Total time: Approximately 2 hours and 30 minutes
Preparation time: 1 hour 15 minutes
Baking time: 35-40 minutes
Servings: 8 large mucenici
Difficulty: Medium
Occasion: Traditionally on March 9 (Moldovan Mucenici)

Ingredients

For the dough:
500 g flour
2 eggs
160 ml milk
25 g fresh yeast
2 tablespoons oil
6 tablespoons sugar
2 packets Bourbon vanilla sugar
Grated lemon zest
A pinch of salt

For the filling:
4-5 tablespoons ground walnuts
2-3 tablespoons sugar

For the syrup:
1 and 1/2 cups water
1 cup sugar
1 vanilla essence
1 rum essence

For brushing:
1 egg yolk
4 tablespoons honey
Ground walnuts (for finishing)

Preparation method

1. Dissolve the yeast with a tablespoon of sugar and one of warm milk. Let it rise for 10 minutes until it becomes frothy.

2. Meanwhile, heat the remaining milk to body temperature.

3. Beat the eggs with a pinch of salt until frothy.

4. Place the flour in a large bowl. Add the beaten eggs, warm milk, risen yeast, sugar, vanilla sugar, and lemon zest. Knead the dough until it starts to come off your hands and is uniform.

5. Gradually add the two tablespoons of oil and continue kneading for another 8-10 minutes until the dough becomes elastic and is no longer sticky.

6. Cover the bowl with a clean towel and let the dough rise for an hour in a warm place, away from drafts.

7. For the syrup, combine the water and sugar in a pot and boil for 2-3 minutes from the moment it starts boiling. Set aside, then add the vanilla and rum essences after the heat is turned off.

8. Prepare the filling: mix the ground walnuts with sugar in a small bowl.

9. After it has risen, divide the dough into 8 equal pieces.

10. Quickly shape each piece into a roll of 10-15 cm, then roll it out with a rolling pin into a thin strip (about 2-3 mm thick).

11. Sprinkle a small spoonful of the walnut and sugar mixture on one edge.

12. Roll the dough tightly over the filling and seal the edges well.

13. Each filled roll is gently stretched by rolling it on the table until it reaches 35-40 cm in length.

14. Join the ends and twist the roll once or twice to form the number 8. Important: if the roll is too long and thin, it will easily break during filling, so do not exaggerate with the initial length.

15. Proceed the same way with all 8 pieces.

16. Place the shaped mucenici in a tray lined with baking paper, leaving space between them.

17. Cover and let them rise for another 30 minutes in a warm place.

18. Meanwhile, preheat the oven to 180°C.

19. Brush the mucenici with egg yolk (mixed, if desired, with a little milk).

20. Place a small pot of water in the oven, so the mucenici come out softer.

21. Bake for 35-40 minutes or until nicely browned.

22. Remove from the oven and let sit for a few minutes.

23. Remove the baking paper and return the mucenici to the tray.

24. Pour the hot syrup over them, enough to soak well.

25. Return to the oven for another 5 minutes to absorb the syrup completely.

26. Slightly warm the honey (just enough to make it liquid), then brush each mucenic with a thin layer.

27. Sprinkle ground walnuts over each and place them on a platter.

28. For a different appearance, you can dip the mucenici directly in the syrup, then coat them in ground walnuts.

Why I make the recipe often

The recipe is quite clear and the result is tasty, without involving complicated procedures. The mucenici stay soft the next day, especially if they are well soaked and brushed with honey. I like that I can adjust how sweet or how much walnut I put, according to taste.

Tips and variations

Tips

Do not let the dough rise too much after shaping, otherwise the mucenici will lose their shape.
Do not exaggerate with the length of the roll when rolling out - if it is too thin, the filling will escape or the dough will break.
Use good flour for sweet bread or bread, if you have it, for a fluffier dough.
If you think the syrup is too much, add it gradually until you see it has soaked well.

Substitutions

You can use dry yeast instead of fresh - about 7 g.
If you do not have Bourbon vanilla sugar, simple vanilla essence will also work.

Variations

You can add raisins or grated orange peel to the dough.
The filling can include cinnamon or even a dash of cocoa, according to preference.
For a stronger rum flavor, slightly increase the amount of essence in the syrup.

Serving ideas

Serve at room temperature or slightly warm.
They are good with milk, tea, or plain coffee, especially at breakfast or as a snack.

Frequently asked questions

How much syrup should I use?
I use all the syrup from the recipe, but I pour it gradually over the mucenici, so they don’t drown. If it seems too much, stop when you see they are no longer absorbing.

Can I make the mucenici a day in advance?
Yes, they keep well, especially if you do not soak them until serving. If you want to keep them soft, store them in a closed box.

Is it okay to use honey only at the end, without syrup?
I do not recommend, because the syrup helps them stay soft and binds the walnuts better. Honey gives shine and flavor on the surface, but the syrup is the base for their texture.

Can I freeze the baked mucenici?
The texture does not turn out the same after thawing, especially if they are already soaked. If you want to freeze them, do it before the syrup, then soak them fresh after thawing.

Nutritional values

Approximately, one mucenic has about 350-400 kcal, depending on how much walnut and honey you use. Carbohydrates: about 50 g, fats: 12-14 g, proteins: 7-8 g per piece. These are indicative values, especially if the filling or the layer of walnuts varies.

Storage and reheating

Mucenici keep for 1-2 days at room temperature, covered or in a box. If you want them warm, you can reheat them for 5 minutes in the oven on low heat. I do not recommend long storage after they have been soaked, as they become too soft. They are best consumed fresh or on the same day.

 Ingredients: DOUGH500g flour2 eggs160ml milk25g yeast2 tablespoons oil6 tablespoons sugar2 packets Bourbon vanilla sugargrated lemon peelpinch of saltFILLING4-5 tablespoons ground walnuts2-3 tablespoons sugarSYRUP1 and 1/2 cup water1 cup sugar1 vanilla essence1 rum essenceFOR GREASING1 egg yolk4 tablespoons honeyground walnuts

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