The first step is to sift the flour.
In a kneading bowl, put the flour and make a hole in the middle. Put the yeast and two tablespoons of sugar on top, then 50 ml of warm milk from the total. Stir a little in the middle and set the bowl aside.
Lightly heat the milk, add the soft butter, sour cream, then the sugar and flavors. Stir until the sugar melts well.
In the bowl with flour, put the whole egg and the yolks on the edge and add a little of the milk composition and then knead the dough for 15 minutes.
Leave the covered vessel in a warm place until the composition almost triples in volume, it can take up to 3 hours.
Break a piece of dough and string it on the floured work table very lightly, then twist it. We still have the option to weave them if we want them more decorative, but they are perfectly good and so on.
Form the number eight and place it in the tray lined with parchment.
We make all the martyrs, grease them with warm milk mixed with yolk and leave them to rise for another 20 minutes.
Bake the martyrs for 30 minutes at 180 degrees or until nicely browned.
Meanwhile we prepare the syrup:
Put the water in a bowl over low heat together with the sugar and let it boil for a few minutes. Add the flavors and turn off the heat.
We place the martyrs in a deeper tray and we syrup them with hot syrup while they are warm, then we will grease their surface with honey and we will sprinkle walnuts in abundance.
They are extraordinarily good ... and perfectly vanilla!
What ingredients do we need for syrupy Moldovan martyrs?
- 1 kg of flour
- 4-5 eggs
- 200-300 gr sugar
- 200-300 ml of milk
- 150-200 gr butter
- a pinch of salt
- an envelope or a cube of yeast
- a rum or vanilla essence
The dough is practically similar to donuts or pies. Put the flour in a bowl together with the salt. A hole is formed in the middle, where we put the yeast and a little sugar. Put a little lukewarm milk over the yeast and mix well until a paste is made. Melt the butter and mix with the eggs and sugar, then add over the flour and mix well.
Add milk, little by little, until you get a soft dough, a little sticky. Finally, grease your hands with oil so that they do not stick to the dough. When you have finished kneading, leave it to rise for 20-30 minutes, or until it doubles in volume. The quantities are estimated, you can adapt them according to your needs and the texture of the dough.
After the dough has risen, the martyrs are shaped. Take small pieces of dough, which are stretched into strips, which we then weave to form an 8-shaped martyr. After placing them in the pan, grease them a little with egg mixed with milk, to brown nicely. Bake at 170-180 degrees for 20-25 minutes.
While the martyrs are baking, prepare the syrup. Put the water on the fire, together with the sugar and the essence and stir in it until all the sugar melts. Keep warm. When the martyrs are baked, put them hot in the pot with syrup and keep for 2-3 minutes. Remove from the syrup, grease with plenty of honey and sprinkle ground walnuts over them. They can be eaten both hot and cold and are delicious. The syrup makes them tender and stay that way even the next day.
Moldovan martyrs with walnuts
Moldovan martyrs with walnuts, a recipe that you must try. The combination of walnut and honey is very tasty!
(If you are fasting do not put eggs, instead of butter put oil and instead of milk water.)
How to prepare cream:
I put the milk and butter in a pot on the fire until the butter melted.
Then I let it cool, that is, to be able to knead with it, to be warm.
I put flour and yeast in a bowl.
In a deep bowl I put the sugar, a pinch of salt, vanilla essence and the 2 yolks and mixed lightly.
I also put the milk with melted butter (warm), I added the orange peel and I mixed it to homogenize.
I poured this composition over the flour and kneaded.
The amount of flour differs from the type of flour used if the dough is sticky, add a little more flour, or maybe you need a little more milk.
Knead for about 10 minutes.
I greased the dough with a little oil, covered it with a towel and left it to rise in a warm place away from the current, for about an hour.
After the dough rose, I shaped the martyrs.
I divided the dough into 2 halves, then each half into 6 pieces (12 pieces in total).
I first shaped each piece of dough into a string shape (somewhere between 35 and 40 cm long).
I glued the ends of the string in a circle, then twisted the circle to form the number 8.
I did the same with the other part of the dough.
I placed the martyrs in the stove tray lined with baking paper, leaving some distance between them to allow them to grow.
I let the martyrs rest for about 20 minutes.
After 20 minutes, I greased the Moldavian martyrs with egg yolk mixed with a little milk and put the tray in the preheated oven at 150 degrees for the electric oven) for 20 minutes (or until nicely browned).
While the Moldavian martyrs are baking, we prepare the syrup.
I put 100gr of sugar and 200ml of water in a saucepan, on the stove, and I let it boil for 4-5 minutes (from the moment it boiled).
After I took the pan off the heat, I added the vanilla essence and let the syrup cool.
The martyrs and the syrup being ready, we can start the syrup. When we syrup them, the martyrs must be warm and so must the syrup.
I took a martyr, dipped it in sugar syrup and turned it 2-3 times from one side to the other to absorb a little liquid.
You can keep the martyrs more or less in syrup, depending on how many syrups you want.
After the syrup, I placed the martyrs on a plate to shake a little. I then greased each one with honey and sprinkled ground walnuts on top.
Very fluffy, syrupy and fragrant, the Moldavian martyrs are simply wonderful, I will definitely take another tour
Until the next recipe, have fun, dear Anyta! /> />
- 580 g of flour (plus a few tablespoons needed for the final kneading of the dough and shaping)
- 150 ml of milk
- 150 ml of warm water
- 1-2 eggs
- 75 ml oil
- 150 g sugar
- 1 sachet of dry yeast
- 1 vial of vanilla essence
- 1 teaspoon grated orange peel + lemon (or just one of them, as you wish)
- 1 teaspoon grated salt
Preparation of the syrup
- 300 ml water
- 150 g sugar
- half a vial of rum essence
- 1 teaspoon grated lemon peel + orange
For final decoration: honey and ground walnuts
The syrup is prepared from water and sugar. When the sugar is melted, boil for another 3-4 minutes, add rum or the other orange peel and lemon. The fire stops. This syrup will reheat when we syrup the martyrs.
For the dough: Knead the dough by hand, using the slightly warm liquid ingredients. Let the dough rise, covered, in a warm place, until it doubles in volume.
Pour the raised dough over the well-floured work surface. Knead a little more, the dough is a little sticky, but it will absorb the flour from the table and will not stick to your hands. When the dough is non-sticky and elastic, divide it into several small pieces.
Roll each ball in string and roll it into a shape of 8.
Place the martyrs in the baking tray, on baking paper. Cover the tray with a towel and let it rise for another 45 minutes, until it doubles.
Grease with a mixture of a yolk, 3 tablespoons of water or milk and a sachet of vanilla sugar.
Then bake at 180 degrees for about 25 minutes, until they are browned and pass the toothpick test.
Allow to cool in the pan. Serve simple, greased with honey and sprinkled with walnuts, or syruped and then greased with honey and powdered with walnuts.
Preparation of Polish Pretzel Recipe by Simona Callas
Mix the flour with the salt in a larger bowl (I put them in the bowl of the mixer) and make a hole in the middle.
Milk, butter and sugar heat slightly. Add the yeast, mix and leave for a few minutes. Add the beaten egg, vanilla sugar, honey, lemon peel. www.simonacallas.com Pour the composition into the flour bowl and knead (by hand or in a mixer, with the dough hook) until an elastic and homogeneous dough is obtained.
Careful! If necessary, add a little more flour, knead to incorporate and only then add a little more flour, if necessary. The dough for Polish pretzels should be soft and delicate, not sticky because they will no longer absorb the syrup.
Round the dough, grease it with oil, cover it and leave it to rise until it doubles in volume (between 30-60 minutes, depending on the room temperature).
Once it has doubled in volume, place the dough on the worktop, spread it out in a rectangular shape and grease it with soft butter. www.simonacallas.com Fold in 3, then bring the ends to the middle, as seen in the photos below. The dough is then wrapped in cling film and refrigerated until the butter hardens (minimum 30 minutes).
Prepare the syrup. Boil some sugar, water, juice and lemon peel. Then remove from the heat, add honey, rum and allow to cool.
Prepare a stove tray that is lined with baking paper. www.simonacallas.com Remove the dough from the refrigerator, spread it on the worktop in the form of a rectangle with sides of about 20/40 cm. Cut strips with a length of 40 cm and a width of about 1.5 cm, which are twisted, shaped into pretzels and placed in a tray.
Note:A pretzel is formed from each strip. On the section, the strips have several layers, because the dough has been folded several times and, when baked, the pretzels get that beautiful and specific look.
After all the pretzels are formed, cover with a towel and place the tray in a warm, leavened place for about 30 minutes. www.simonacallas.com Meanwhile, heat the oven to 175 degrees Celsius.
Grease the pretzels with beaten egg and place in the oven until nicely browned (20-30 minutes). www.simonacallas.com When ready, take out of the oven and leave to cool for 10 minutes.
Pour the hot syrup over the warm pretzels. The pretzels will absorb the syrup in a few minutes. Serve immediately. butter
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Martyrs of Muntenia
Necessary ingredients for Wallachian martyrs:
- 250 g flour
- 120 - 140 ml of warm water
- 200 g walnuts
- 200 g sugar
- 100 g honey (3 tablespoons)
- 2 vials of rum essence
- 2 sachets of vanilla sugar
- grated peel of a lemon
- a cinnamon stick (optional)
- ground cinnamon (optional)
- a pinch of salt
How to prepare mountain martyrs:
Prepare the flour dough, warm water and a pinch of salt. Knead until you get an elastic and non-sticky dough. It is a dough that is very easy to work with, there is no need for flour when we spread it on the work table. If you have the shape to cut, roll out the dough into a fairly thin sheet, and cut 8 with a special shape. Knead the leftover dough a little more, spread another sheet and repeat the process until the dough is finished.
The variant without cutting shape involves the formation of 8s manually. We take a piece of dough, roll it between the palms and on the work table until we get a fairly thin string. Join the ends and twist the circle so that we have an 8. Press a little on the place where the dough overlaps, to fix it.
The martyrs thus formed should be left for a few hours, preferably from evening to morning, to dry in trays over baking paper. If they are not well dried, the dough will dissolve in water, so drying is an important step :)
When the martyrs are ready to use, boil 2-3 liters of water, sugar, vanilla sugar and cinnamon stick. We put the martyrs when the water boils and leave them on the right heat for about an hour - an hour and 20, until they are cooked. If you do not want a very strong cinnamon flavor, you can remove the bar when you put the martyrs.
We put the walnut in a tray with baking paper and bake it for 5-10 minutes in the oven, just until it starts to smell nice. We grind it a little with a twister.
After the martyrs have boiled, add honey, lemon peel, rum essence and mix well. We serve the martyrs with prepared walnuts and ground cinnamon. As for calories, we have about 155 per 100 grams, but at such a goodness they do not even feel.
3 martyrs' recipes proposed by culinary bloggers
Every year, on March 9, the Romanian housewives keep with holiness an ancient custom: that of cooking 40 martyrs, according to different recipes in each area of the country, but just as tasty everywhere.
On March 9, the Orthodox Church celebrates the 40 martyrs killed in Sevastia. Beyond the Christian significance, the Romanians kept a gourmet custom: women cook martyrs, and men serve 40 glasses of brandy.
Martyrs, saints or bradosii as they are also called have the shape of the number 8, the figure of cosmic balance, and are baked from cake dough. Freshly taken out of the oven, they are greased with honey and sprinkled with ground walnuts, after which they are divided, for the souls of the dead, especially the children of the neighbors.
In Dobrogea and Muntenia, the martyrs are smaller and are boiled in water with sugar, cinnamon and walnuts, symbolizing the lake where the Holy Martyrs were thrown.
We offer you 3 different recipes for martyrs, from 3 culinary bloggers.
1. Martyrs of Muntenia - a recipe by Lauraadamache.ro
Ingredients for 250-260 martyrs
- 300 gr flour
- 150-160 very hot water
- 1 pinch of salt
- 2.5 l water
- 2 large oranges (peel only)
- 1 large lemon (peel only)
- sugar (about 10-12 tablespoons)
- ground walnut
- esenta de rom
- a knife tip salt
2. Martyrs of Lent - a recipe Bucatareselevesele.ro
- 1 kg of flour
- 150 g sugar
- 50 g of fresh yeast
- 1 teaspoon salt
- 300 ml fresh vegetable (Wheat Life)
- 250 ml carbonated orange juice (but mineral water also works well)
- grated peel of 1 lemon
- 1 vial of vanilla essence
- 150 ml oil
3. Moldavian martyrs
In Moldova some baked martyrs (saints) are prepared that are so fluffy, syrupy and delicious that you can't refuse them.
- 600 g flour
- 1 or
- 25 g of yeast
- a little grated lemon peel
- 30 g butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 300 ml milk
- 1 cup sugar
- 1 cup honey
- 2 cups of water
- 1/2 teaspoon vanilla essence
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Martyrs syruped with green walnut jam
In a small bowl, mix well the yeast, 2 teaspoons of sugar, 2 tablespoons of milk and 1 tablespoon of flour. Let this mixture / mayo rise for about 10-12 minutes.
Sift flour into a large bowl then add mayonnaise, 3 beaten eggs, sugar, milk and butter.
Knead with your hands until you get a fluffy dough, then cover and leave to rise for 45min-1h.
After the dough has risen, divide it into pieces the size of a small apple.
Roll out the worktop and roll each piece of dough into a long roll. Then weave each roll into the shape of the number 8.
Place these 8s in a tray lined with baking paper, leaving at least one finger apart.
Cover and let rise for approx. 20 minutes.
Meanwhile, preheat the oven to 180 ° C.
In a small bowl, beat the remaining egg, then grease the 8 of the dough with it.
Bake in the hot oven for 15-20 minutes, or until golden.
Meanwhile, prepare the ground walnuts in a plate, and in a bowl the liquid from 1 jar of green walnut jam. Keep the walnuts in the jam to serve with the martyrs.
Once the martyrs are ready, take them out of the oven and grease them while they are warm (with the help of a pastry brush) with the jam liquid.
The best Moldavian martyrs
Have you ever wondered why martyrs have the shape of the number 8? Or why does tradition require men to drink 40 glasses on March 9? In the sad and corporate chase in which most of us live today, we lose the very essence of things and do them mechanically, when we get to do them.
Spring hasn't smelled like this for a long time. I can smell it in any gust of wind, it's much stronger this year. And maybe I should stop for a day and feel it. As people once did, who, at the beginning of March, received their house and place and then celebrated.
Martyrs (grinders, saints or firs, as they are called in different areas), whether baked or boiled, are made all over the country and are more than just a preparation. The martyrs are divided and eaten on March 9, the Christian feast of the Holy 40 Martyrs of Sevastia. But March 9 also marked the beginning of the agrarian New Year, so people were celebrating this as well. With martyrs or with & # 8230 40 glasses. They believed (did they?) That the wine drunk on this day turned into blood and labor throughout the year. I am convinced that these are not the reasons why the tradition is respected even today :).
The martyrs are either boiled or baked. In my Moldova they are baked and fluffy, greased with honey and sprinkled with walnuts. Bite into them with lust and then lick your fingers. That's what her grandmother did, that's how we like her. So I will tell you the story of her early spring martyrs, from a yard with hyacinths and tulips.
Traditionally, Moldovan martyrs are made from a simple dough, like bread, slightly improved with honey and oil. But Grandma had her own version, a kind of 2.0 of the martyrs. Grandma upgraded them a lot, turning the dough into a & # 8220boy & # 8221, almost like a cake.
You need a kilogram of white, well-dried, freshly sifted flour. From 3-4 tablespoons, 200 ml of lukewarm milk and a cube of fresh yeast (25 grams) prepare a mayonnaise, which you let rise for 15 minutes.
Then add 150 grams of sugar, a pinch of salt, all the remaining flour and another 200 ml of lukewarm milk. Homogenize the dough, and at the end add 50 grams of a melt. Knead until you get a compact dough that no longer sticks to the walls of the bowl, and let it rise in a warm room until it triples in volume (about an hour).
After the dough has risen, break out the pieces you roll like pretzel dough, until they reach a length of 20 centimeters and a diameter of one centimeter, then knit them into a shape of 8. Why are they made like this? The explanation comes from one of the greatest ethnographers of Romania, Simeon Florea Marian, in the book "Holidays in Romanian": " it must at least resemble the face of a man. "
The martyrs are placed in trays with baking paper and then placed in a well-heated oven, where they are baked for 30-40 minutes, over medium heat (180 degrees), until golden brown and golden. Then, over them hot or cold, put honey (acacia or lemon I like) and plenty of ground walnuts. Many become economists at this stage, but it seems to me the most important, without a lot of honey and walnuts, Moldovan martyrs lose their charm. I just told you, you have to lick your fingers at the end :).
So, you must try something at home & share if u care!
Necessary ingredients for Moldovan martyrs:
- 500 gr flour
- 120 ml of warm milk
- 1 cube of yeast
- 100 gr sugar
- 1 or
- 1/2 packet of butter
- a little salt
- 1 glass of water
- 6 tablespoons sugar
- 1 teaspoon vanilla essence
- 1 teaspoon free of rum
- (lemon peel)
Preparation of Moldovan martyrs:
1. Knead the dough like bread. Dissolve the yeast in a little warm milk and sugar
sift the flour and make a hole in the middle, put the milk with yeast in the hole and start incorporating the flour with circular movements. Add the softest butter and egg. Knead until the dough is elastic and no longer sticks to the walls of the bowl, and if necessary you can add a little warm water
2. Let the dough rise for an hour.
3. Meanwhile, prepare the syrup - heat the water and dissolve the sugar in it. At the end add the vanilla, rum and lemon peel. Allow to cool.
4. When the dough has risen, turn it over on a work surface powdered with flour and knead lightly. Then cut into pieces of about 40-50 gr.
5. Roll out the dough into a string. Put it in half and holding it with your fingertip, braid it. Glue the ends to form a circle, twist to get eight
6. Place the martyrs in a tray lined with baking paper, cover with a light kitchen towel and leave to rise for about an hour.
7. Before putting the martyrs in the oven, grease them with the yolk mixed with milk. Here's what fatty milk I have - it has golden pennies of fat as if it boiled and a chicken in it.
8. The martyrs are left in the oven until golden brown - somewhere around an hour.
9. When you take them out, lightly pour the syrup prepared above on them. Let them absorb the juice well. You can also use the brush to make sure you syrup them well.
10. Optionally you can also grease them with honey and finally sprinkle walnuts over them.
This recipe was recommended by the blog amainbucatarie.blogspot.ro