Syrian Moldavian martyrs
- 1 kg of cozonac or white flour 000
- 4 eggs
- 400 grams of sugar
- 400 ml of milk
- 40 grams of yeast
- 100 grams of margarine or butter (or 100 ml of oil)
- Rum and vanilla essences
- A pinch of salt
- 200 grams of honey
- 50 ml oil
- 200 grams of ground walnuts
The saints, those tasty and sweet Moldavian martyrs, are prepared in the north of the country in spring, and can be fasting or with milk, butter or yogurt and eggs, adding a fragile and tasty dough, slightly sweet, simple or with walnuts on top, most ori. It can also be used as a topping and powdered sugar, housewives can even add coconut, if needed.
When are the martyrs made? It must be ready for March 9, the day of the Holy 40 Martyrs, being, in fact, a kind of cake with walnut and honey topping. There are different variations of this recipe, some being fasting, others using milk and even lard, this being a classic and easy to prepare.
Among the various recipes for martyrs, it is distinguished by simplicity and traditional flavors, the dough being similar to cake. The dough can be made by scalding or kneading classic and left to rise and rise. We will present you the classic way of preparation.
First, you will make a mayonnaise that you let grow, from 2 teaspoons of sugar, yeast, a little flour and a little milk.
Meanwhile, sift the flour into a bowl and prepare the other ingredients for the Moldavian martyrs.
Beat three eggs with salt powder, adding milk and sugar, stirring until the latter melts, introducing the desired margarine and essences, mixing until smooth.
In the middle of the flour, put the raised mayonnaise, after 10 minutes, and the composition with eggs, kneading well using your hands soaked in oil, so that the fluffy holy dough does not stick to them, leaving it to rise for at least an hour.
After the dough has risen, take it and divide it into pieces the size of apples, then divide them into two equal pieces that you spread in two bars that you knit and position in the shape of 8, for martyrs. of the handsome house. Repeat the process for each dough bubble and place the result on a wide tray lined with baking paper.
Let them grow for about 30 minutes, until you notice that they start to grow.
Prepare the baking oven , turning it to 170 degrees.
Beat an egg and grease the small Moldovan saints on top, to turn golden when baked.
Put the tray in the oven and let them brown for about 30 minutes, checking their appearance from time to time.
When the tray of baked martyrs is ready, it is taken out of the oven and left for 10 minutes to cool.
While the dough is preparing, you will make a syrup for the martyrs from a glass of water and the remaining sugar (around 200 – 250 grams), being able to add the juice and the grated peel of half a lemon, which you boil in a few boils. Let the stew cool a little.
The recipe for martyrs with walnuts and honey involves passing the curls through syrup after they cool a little, in order to remain soft. Then take out the honey, grease them with a silicone brush and add the ground walnuts that will stick well to them.
Serve warm, alone or with a cup of milk, tea or wine, lasting very well for a few days outside or in the refrigerator. Good appetite!