- For the dough:
- 500 g flour
- 2 eggs
- 75 g old
- 10 g dry yeast
- 200 ml of milk
- candied orange peel
- 1 teaspoon salt
- 50 ml oil
- 1 egg yolk and a little milk to grease
- 1 cup water
- 100 g sugar
- 1 tablespoon of honey
- esenta de rom
- For decoration:
- roasted and ground walnuts
Everyone made martyrs today, some more beautiful than others, Moldavian, Muntenian, Dobrogean, with or without syrup, but with plenty of nuts… I also made, Moldavian martyrs, that I could not miss the opportunity to play a little with the dough and enjoy the dwarfs :))
Martyrs have done me last year if I'm not mistaken I think and some years ago :)), but now I made the recipe Loredana , to participate in the contest of the two cooks Joyful 🙂 And so I combined the useful with the pleasant :))
Preparation Moldovan martyrs:
- the dough for Moldovan martyrs can also be prepared in a bread machine
Put the flour in a bowl, make a hole in the middle and put the yeast dissolved in a little warm milk, beaten eggs with sugar, salt and candied orange peel. Knead the dough by adding the milk little by little, until we get an elastic dough. Knead the dough then add the oil, until we get a non-sticky dough. Cover the bowl with a towel and let it rise until it doubles in volume.
Pour the dough on a lightly floured table and divide it into pieces of the right size. I divided into pieces of about 90 grams and I got 14 pieces.
- if you want bigger martyrs, divide them into bigger pieces.
Each piece of dough is spread in the form of a string, long and thin. Bend the string in half and turn each side in the opposite direction, one to the left and one to the right. We weave the 2 parts, twisting them. We join the ends forming a coil.
We then twist in the form of the number 8.
Place in a tray lined with baking paper and leave to rise in a warm place. After they grow, grease them with the egg yolk spread with a few tablespoons of milk. Put the pan in the oven over medium heat until nicely browned.
Meanwhile we prepare the syrup:
Boil the water with the sugar and honey and boil until the foam accumulates on top. We clean the foam and set it aside, then let it cool. Flavor with a little rum essence.
The martyrs are baked and slightly cooled, dipped in syrup on both sides, then greased with honey and sprinkled with roasted and ground walnuts.