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In a bowl sift the flour, add the sugar and chopped yeast.
Heat the peach nectar so that it is warm, not hot. Gradually pour the warm nectar and start mixing, then add salt, lemon peel and oil and knead approx. 20 min. Cover the bowl with a napkin and let it rise until it doubles in volume.
After doubling its volume, we divide the dough in two, then we divide each half in two, we obtain 8 weights of dough, we divide each weight in four, we obtain 32 approximately equal weights. From each pile we roll a roll that we flatten, in the middle we place the walnut ground with sugar, we fold the edges we twist and then we unite the ends and we twist forming an eight. Place in a tray lined with baking paper. I put 12 pieces in the first tray and 10 pieces in two other trays, I let them grow for about 20 minutes. I put the tray in the preheated oven at 180 degrees C.
Syrup: Boil the water with the sugar, then remove from the heat and add the vanilla sugar and rum essence.
When they start to brown, pour syrup over them and leave until the syrup is absorbed and brown. Remove from the oven, grease with honey and sprinkle with ground walnuts.
Ingredients Traditional fasting martyrs:
- 1 kg of flour
- 140 ml of oil
- 200 grams of sugar
- 1/2 teaspoon salt
- 500 ml yellow or orange fruit juice (I used peach nectar)
- 1 teaspoon grated lemon peel
- 14 grams of dry yeast or 40 grams of fresh yeast
for filling (optional)
- 300 grams of sugar
- 100 grams of honey
- as much water as needed so that, together with the sugar and honey, it totals a volume of 600 ml.
- vanilla extract
- rom (optional)
Preparation Traditional martyrs fasting & # 8211 preparation of leavened dough
From all the specified ingredients I prepared the dough that I kneaded in the bread machine, it can just as well be kneaded with any robot or even by hand.
- if you use dry yeast, mix the yeast evenly with flour, then add the rest of the well-blended ingredients. Mix at first with a wooden spoon, then knead vigorously for 15-20 minutes, until you get a smooth and non-sticky dough.
- if you use fresh yeast, first rub the yeast with 1 tablespoon of sugar in the recommended amount, then dissolve with 100 ml. of fruit juice, warm. Set aside until it starts to bubble. Add the rest of the sugar, oil, the rest of the fruit juice and the lemon peel. Mix the flour well with the salt and gradually add the liquid ingredients over it, proceeding as described in the version with dry yeast.
I let the dough rise in a warm place, placed in a bowl greased with a drop or two of oil and covered with a thick napkin, until it doubled in volume. I then turned the dough over on the work surface greased with a thin film of oil:
Preparation Traditional martyrs fasting & # 8211 martyrs modeling
The dough is divided into 4 equal parts, then each part into 2, obtaining 8 pieces of close dimensions. From each side is shaped a roll that is cut into 5 pieces, thus obtaining, in the end, 40 pieces of dough approximately equal. Each piece is shaped into a long dough string, thicker in the middle and thinner at the ends, which is twisted into eight or twisted and then twisted.
Optionally, martyrs can be filled. For this, we no longer shape the pieces of dough into a string shape. Each piece stretches in an elliptical shape, about 25 cm long and about 15 cm. width (in the widest part).
Sprinkle with walnuts mixed with sugar and raisins. Roll with the filling in the middle and the obtained roll is twisted in a spiral, pressing the ends.
The second leaven
& # 8222The martyrs & # 8221 thus formed are placed in the tray covered with baking paper. I mention that at the time I made these martyrs I used a 6-burner stove, very large, and the oven tray was 60 x 35 cm. I don't think that in a regular tray all the martyrs can be crammed, it is best to be placed in two trays that bake one at a time.
I let them grow for about half an hour, covered with 2 clean kitchen towels, in a warm place, away from electricity. Meanwhile, turn on the oven and set it at 180 ° C.
Preparation Traditional martyrs fasting & # 8211 baking martyrs
After fermentation, I baked the martyrs, at a medium height, in a preheated oven at 180 ° C.
Meanwhile, prepare the syrup from the specified ingredients: sugar with honey and water are boiled, add rum and vanilla to taste. After half an hour of baking, when the & # 8222 martyrs & # 8221 start to brown on top, pour the syrup over them in the pan and put them back in the oven.
Continue baking until nicely browned. I sprinkled a little more ground walnuts on top of them and they are ready to be enjoyed or shared in memory of the missing.
Dessert Moldovan martyrs - fasting - Recipes
METHOD OF PREPARATION
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Ways of preparing fasting martyrs:
Boil sugar, honey, vanilla sugar and grated citrus peel. After it boils, remove from the heat and let cool. Then melt the margarine with the oil and let it cool.
Dissolve the yeast in lukewarm water with a teaspoon of sugar and leave the composition to rise for 10-15 minutes.
Sift the flour into a bowl, make a hole in the middle and put the yeast. Then start kneading, adding sugar syrup and melted margarine in turn. The dough should be kneaded until it sticks to your hands. Cover with cling film and leave to rise, in a place away from electricity.
After it has risen, place the dough on the greased table and knead until the air is removed from the dough. Then we divide it into 14 pieces. Each piece of dough is made into a long roll, which we divide in half and knit, forming a circle that we twist in the shape of the number 8.
Wallpaper a tray with baking paper, place the martyrs and let them rise for 20 minutes. Grease them with sugar syrup and put them in the oven for 30 minutes, making them suitable (180 degrees). After they cool a little, we grease them with honey and pass them through the nut. Good appetite!
Dessert Moldovan martyrs - fasting - Recipes
GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.
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Moldovan martyrs, the simplest recipe
Ingredients for the simplest recipe of Moldovan martyrs
- 1 kg of flour
- 450 ml of milk
- 50 g fresh yeast (or 2 sachets of dry yeast)
- 3 eggs
- 125 g sugar
- 75 g butter
- Peel a lemon
- 1 vanilla essence
Ingredients for garnish
- 250 ml of water
- 1/2 cup sugar
- lemon or orange peel
- 1 teaspoon rum essence
Ingredients for syrup
Preparation according to the simplest recipe of Moldovan martyrs
- Make the mayo by soaking the yeast with milk, then add a teaspoon of sugar and two tablespoons of flour. Mix everything well and then set aside for a quarter of an hour.
- After it has risen, add the flour, the three eggs and the sugar over the mayo. Put, little by little, while kneading the composition, until you get a homogeneous dough.
- Add the butter at room temperature (instead of butter, you can use 50 ml of oil) and continue to knead the dough. When ready, let it rise in the heat for about an hour (or until it has doubled in volume).
- While the dough rises, make the syrup: boil the water with the sugar and let it boil for a few minutes. Then turn off the heat, add the lemon or orange peel and the rum essence.
- Knead the raised dough a little and then make balls, smaller or larger, depending on your preferences, spread them in "strings" from which they then form octets.
- Put the martyrs in a tray lined with baking paper and let them rise for 20 minutes. Grease them with egg and put them in the oven over medium heat until they turn golden.
- After they have cooled, pour the syrup evenly over the martyrs, leave for 15 minutes to absorb all the syrup and then grease them with honey and sprinkle with ground walnut kernels. Good appetite!
Fasting Moldovan martyrs
Moldavian martyrsIt is usually prepared with cake dough, but during Lent you can give up eggs and milk, still retaining the most important characteristics of the saints - the shape of the number eight, bee honey and walnut.
Preparation time: 40-50 minutes (fermentation time: 30-60 minutes, in the pan: 15 minutes)
Cooking time: 40 minutes
Ingredients for rolls
- one sachet of dry yeast / one cube of fresh yeast
- grated peel of a lemon
- grated half orange peel
- two sachets of vanilla sugar
- half a bottle of vanilla or rum essence
- 200 grams of crushed walnuts
Ingredients for syrup
- half a bottle of vanilla essence
Instructions for training Moldovan fasting martyrs
In a larger bowl put half the amount of flour and salt, over which you will add the yeast mixed with 250 ml of warm water. Mix well and add water, the rest of the flour, oil, vanilla sugar, essence, grated lemon peel and orange.
After the dough starts to thicken, you can knead it by hand until it becomes easy to shape and non-sticky. When it comes off the edge of the pot, sprinkle a little flour, cover it with a dry towel and leave it to rise in a warm place for 30-60 minutes.
After the dough has doubled in volume, you can start dividing it into equal pieces. From these quantities you will get about 10 martyrs, depending on the size you give. Each piece of dough must be rolled until you get a very long strip, about 50 centimeters. Fold it in half, then weave the two rolls.
Once again, fold the braided strip obtained, taking care to press the ends so that they do not fall apart, then form a roll in the shape of the number eight. Repeat this operation with all the pieces you formed at the beginning of the dough.
Place the martyrs obtained in a tray lined with flour and leave them to rise a little. During this time, you can prepare the sugar syrup. Dissolve one cup of sugar (200 grams) in two cups of water, then boil the syrup and leave it for 10-15 minutes on medium heat. At the end add the rest of the vanilla or rum essence.
Put the tray with the martyrs in the oven, over medium to high heat, for 30-40 minutes. Remove the saints from the oven when they are nicely browned and let them cool a bit, then grease them with the syrup prepared from sugar and water. Pour the rest of the syrup into the tray to soak well, then sprinkle the walnuts in abundance and place them on a plate.
Moldovan martyrs post video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of Moldavian martyrs fasting is one of the most sought after in early March. On March 9, the 40 Martyrs are celebrated, on which occasion in Moldova these miracles are baked in the shape of eight. On the Muntenia side, last year I made a recipe for Moldovan martyrs, but it was "sweet", meaning it contained eggs and milk, foods forbidden in fasting. Because you kept asking me for a fasting version of this recipe, I couldn't help but do it. In addition, although I am from the southern part of the country, I really like Moldovan martyrs. I also like the martyrs of Muntenia, but if I had to choose, I always choose martyrs with cake dough, syruped and with a lot of walnuts.
To be honest, I was a little skeptical about these fasting Moldovan martyrs. I thought they wouldn't be as fluffy as those made with milk and eggs. To be sure, I tested them to see that the recipe is a good one. I did it to my liking, thinking of a dough bread in which to put some sugar, oil and some spices for flavor. I do this very often, especially for dough. I build my only recipe and test it until I am satisfied with the result. If I don't like how it turns out, I change it until I'm 100% convinced that it's the right thing to do and that it turns out perfectly. If it doesn't come out perfectly, I just don't post it. I do this out of respect for myself and especially out of respect for those who try my recipes.