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Fluffy, fragrant, syrupy ... you guessed it? They are the Moldavian Martyrs :)
- It took:
- 1.2 kg of flour
- 40 gr yeast
- 4 eggs
- 300 gr brown sugar
- 500 ml of milk
- 160 gr butter
- a pinch of salt
- 1 teaspoon free of rum
- orange peel
- grated lemon peel
- 500 ml of water
- 250 gr sugar
- 1 cinnamon stick
- 2 stars of anise
- a few allspice berries
- a few cloves
- Orange peel
- For anointed:
- 2 yolks
- 2 tablespoons milk
- 4 tablespoons honey
- 100 gr ground walnuts
Preparation time: over 120 minutes
RECIPE PREPARATION Moldovan Desert Martyrs Recipe:
Dissolve the yeast in warm milk, put 2 tablespoons of sugar and two tablespoons of flour, mix gently with a whisk to homogenize the composition and let rise for 15 minutes.
Make a hole in the bowl of flour, add salt, eggs, sugar, rum essence and lemon and orange peel.
Mix lightly and carefully pour the raised mayonnaise, then knead the dough.
Gradually add the melted butter and knead well. Pour the dough on the table and knead for 15-20 minutes, until it sticks to your hands and is fluffy.
Grease a larger bowl with oil and place the dough. Cover the bowl with plastic wrap and let it rise for an hour, an hour and a half in a warm place.
Meanwhile, prepare the syrup: Bring the water to a boil, add the sugar and when it starts to boil, add the spices and orange peel. Remove from the heat and let it infuse, then strain the syrup into a bowl.
Sprinkle a little flour on the table and turn the dough over, then divide it into four and small lumps, which you roll on the table until you get a longer stick, then form eight.
Put the martyrs in the trays and let them rise for another 30 minutes.
Mix the yolks with the milk and grease the martyrs, then put the trays in the oven heated to 170 degrees for 20 minutes, until they swell and brown.
Remove the trays from the oven and soak the warm martyrs in syrup, then grease them with honey and sprinkle ground walnuts on top.
Three full stove trays come out of this composition.
Moldovan martyrs made of cozonac dough
For martyrs: 500 g flour, 15 g fresh yeast, 70 g butter, 2 eggs, 150 ml milk, 1 egg, for greasing, 1 pinch of salt, 1 sachet of vanilla sugar, peel of 1 lemon.
For the syrup: 300 ml water, 100 ml honey, 1 vanilla essence, ground walnut, to taste.
Sift the flour into a large bowl and make room in the middle, where you put the yeast, lukewarm milk, melted and cooled butter, eggs, sugar, lemon zest, vanilla sugar and salt. Knead and leave the dough to rise for an hour, covered, in a warm place. After doubling its volume, sprinkle flour on the table, take some of the dough and form the martyrs. You put them on a lined tray and let them rise for another half hour. Grease them with beaten egg and bake for 20 minutes. While they are still warm, mix water with honey and vanilla essence and syrup them in abundance, then sprinkle with walnuts. You can give up the syrup and grease the martyrs with honey, then sprinkle ground walnuts.
Fasting Moldovan martyrs
For martyrs: 1 kg flour, 100 g margarine, 200 g sugar, 40 g yeast, 2 sachets of vanilla sugar, orange peel
For the syrup: 100 ml honey, 400 ml water, orange peel, 1 rum essence
For decoration: 200 g walnut, 200 ml honey.
Dissolve the yeast in a cup of warm water with a teaspoon of sugar and a tablespoon of flour and let it rise. Boil two cups of water with the sugar, grated orange peel and vanilla sugar. Pour the mayonnaise over the flour and knead, adding the syrup. Stir in the margarine gradually and knead until the dough no longer sticks to the bowl. Cover with a towel and leave to warm for an hour. Divide the dough into 10-12 equal pieces and shape a martyr from each. Place them at a distance in a greased and lined tray, leave them to rise for another 20 minutes, then put them in the oven for 30-40 minutes. Boil a syrup of 400 ml of water, 100 ml of honey, grated orange peel and rum essence. Pass the cold martyrs through this syrup, leave them to soak, grease them with honey and sprinkle with ground.
For martyrs: 1 kg flour, 2 tablespoons sugar, 1 salt powder, 250-300 ml mineral water, 150 ml oil, 30 g fresh yeast, 200 g honey, 200 g ground walnuts
For syrup: 200 g sugar, 200 ml water.
Preparation: Mix the oil with water and salt. Rub the yeast with 2 tablespoons of sugar until it becomes liquid. Pour the liquid mixture over the flour, add the yeast and knead until you get a dough that no longer sticks to your fingers. You let it grow until it doubles in volume. Divide it into equal pieces, from which you roll out fingers the thickness of a finger. Knead the dough in the shape of the number eight. Place the martyrs in a tray lined with baking paper and keep them in the oven until lightly browned. Take them out and leave them to cool. For the syrup, put the water and sugar on the fire and stir until the latter dissolves. Pour the syrup over the martyrs and let them absorb the liquid for 30 minutes. Grease them with honey and sprinkle with ground walnuts.
Wallachian martyr recipes
The recipe for Moldovan martyrs, although it comes from the region of Moldova, was adopted everywhere in the rest of the country. The martyrs are very tasty and have a history with a great spiritual load. The martyrs are also called, depending on the region, either fir trees, octaves or saints and are a traditional dish, with a rich history and spiritual charge. Moldovan martyrs, fluffy, browned in the oven, well syruped with honey and full of walnuts are not absent from the Romanians' tables every year.
The feast dedicated to the martyrs takes place every year on March 9. It has its origins in ancient times and is related to the beginning of the agricultural year. Along with this date, the 40 martyrs of Sevastia are also commemorated. They lived during the reign of the Roman emperor Licinius.
They became martyred after refusing to renounce Christianity. From them appeared the martyrs that the housewives prepare, in memory of the Christian martyrs. If in the past the martyrs had different shapes, such as the fir tree, coils or various figurines, imitating the face and human form, the most common are those in the shape of the number 8, which are also called eighths, in some areas.
Thus, the housewives from the villages always prepared them around this date and they represented a dessert extremely appreciated and awaited by all family members.
Here is a simple recipe, prepared by housewives in the country and which is delicious.
Recipe for Moldovan martyrs & # 8211 Ingredients:
- 3 yolks
- 70 g sugar
- 25 g fresh yeast
- 1 vanilla essence
- 1 essence rom
- grated peel from 1 orange
- 1 pinch of salt
- 250 ml of milk
- 120 g butter
- honey as preferred
- ground walnuts
Method of preparation:
The yeast will dissolve in 50 ml of lukewarm milk. Then add a tablespoon of flour and set aside for 15 minutes to activate the yeast.
Mix the yolks with the sugar until they triple in volume. Then add the vanilla, rum, grated orange peel, salt and mayonnaise.
Pour the milk over them, then the flour. Knead and add the soft butter. Once incorporated, place the dough in a clean bowl, in which you greased it with a little oil. Cover the dough with a towel and leave it to rise until it triples in volume.
After it has risen enough, the dough must be cut into 10 equal pieces. From each piece will be modeled, in the form of the number 8, each martyr. Once they are ready, they will be placed in a tray lined with baking paper and left to ferment for about a quarter of an hour.
After this interval they will be ready for baking, in an oven heated to 180 degrees C, for about 20-30 minutes, until it acquires a beautiful, reddish color.
Once you have taken them out of the oven, they must be allowed to cool, then put honey with ground walnuts on top, to taste. They can be served immediately or you can let them soak in honey for a few hours and then serve.
This is the first time I make Moldovan martyrs and for the recipe I was inspired by Laura's website. Even though they are fasting, they turned out incredibly tasty and good-looking. I halved the quantities in Laura's recipe, but if you want more, and I'm sure you will, double the quantities.
Amount: 8 medium pieces
Preparation time: 90 min fermented, 20 min baked
- 250 g flour
- 3-4 g dry yeast (12 d fresh yeast)
- 1/2 teaspoon salt
- 130 ml of lukewarm water
- 1 teaspoon sugar
- a sachet of vanilla sugar
- 1/2 vial of rom essence
- 1 tablespoon oil
- 100 g ground walnuts
Method of preparation
Mix the yeast with 1.2 teaspoons of water, 1 teaspoon of sugar and 1 tablespoon of flour. Leave the mixture in a warm place covered with a towel for 15 minutes.
Add the composition over the rest of the flour and mix together with the other ingredients: vanilla sugar, salt, rum essence, tablespoon of oil and lukewarm water poured little by little, until you get a less sticky crust. Knead for approx. Ten minutes.
Leave the dough to rise for 1 hour in a warm place, covered with a clean damp towel.
Then divide the coca into 8 pieces, 10-12 if you want them to be smaller and roll rolls of about 30 cm that you can roll as in the pictures or you can make simple stitches.
Leave the martyrs in the pan to rise for 20-30 minutes. Before putting them in the oven heated to 180 C, grease the martyrs with a little water with sugar so that they turn brown. Leave in the oven for 20 minutes.
While they cool, make the syrup. Put the cup of sugar, the two of water and the spoon of honey together in a saucepan over medium heat until it boils and then leave for another 5 minutes until the syrup thickens.
The chilled martyrs are placed in a syrup tray. I admit that a lot of syrup came out, so I only used half the amount. Then sprinkle the martyrs with ground walnuts.
What else is the world looking for?
- Moldavian martyrs
- As long as the martyrs are left in the oven
- wet martyrs
RECIPES Moldovan martyrs
Moldovan martyrs or saints, as they are also called in certain areas of the country, are the dishes that are not missing from the table of the Holy 40 Martyrs, from March 9. & Icircn Moldova, the recipe of martyrs is sweet and fragrant, because the baked dough of martyrs is similar to cake dough, and in the end all are greased with honey and walnuts. Because they are not missing from the holiday table, below & icircți we say the step-by-step recipe for Moldovan martyrs.
1 kg of flour
400 g sugar
100 g margarine
40 g of yeast
400 ml of milk
200 g of honey
200 g ground walnuts
50 ml oil
essences to taste
METHOD OF PREPARATION
From yeast, 2 teaspoons of sugar, a little milk and a little flour, taken from the above ingredients, make a mayonnaise that is left to rise.
Sift the flour into a bowl, make a hole in the middle and place the raised mayonnaise, 3 beaten eggs with a pinch of salt, 200 g of sugar, milk, soft margarine and spices.
Knead the dough with the dough soaked in oil and leave to rise. From the raised dough, break a piece the size of an apple from which 2 long and thin rolls are made, which are filled in the shape of the number 8.
Allow the saints to rise a little, grease them with a beaten egg, place them in a pan greased with oil and lined with baking paper. Place in the preheated oven until golden brown.
Meanwhile, boil a syrup in a glass of water and the rest of the sugar. To remain soft, the saints are passed quickly (1-2 seconds) through the warm syrup, as soon as they have been removed from the oven, then greased with honey and sprinkled with walnuts.
Why do we do martyrs for March 9?
The martyrs are celebrated on the occasion of March 9, the day on which the Orthodox Church celebrates the 40 Holy Martyrs. They, Christian soldiers who were part of the 12th Lightning Legion of Armenia, were sentenced to death by freezing in Lake Sevastia after refusing to worship idols.
On the day of March 9, in the popular faith, the tombs and gates of Heaven are opened. The 8th form of the martyrs represents a stylization of the human form, but also the form of infinity. Given the fact that the recipe is a religious one, it is recommended to take the martyrs to church for sanctification, before consuming them.
Moldovan Martyrs with Honey and Walnuts
For this recipe, we need:
peel of a lemon (race)
Method of preparation
- We start by preparing the mayo. In a bowl put the dry yeast and 3 tablespoons of milk and mix until it starts to set a little. Then, add 1 tablespoon of sugar and continue mixing, this time with more force. When the mayonnaise becomes liquid, add 2 tablespoons of flour and continue mixing. When ready, we will leave it in a warm place for 15 minutes.
- In the bowl where the flour is, add the 3 eggs, the mayonnaise that has risen, the remaining sugar, the vanilla sugar, the grated lemon peel and the vanilla essence and with a wooden spoon we start to mix all these ingredients. After mixing a little with the wooden spoon, you can also use your hands, for kneading it is much better! When the dough thickens, add milk, little by little. After a few minutes of kneading, add the oil. We continue on the work table, previously given with flour, not to stick, until the dough is well kneaded. We put it in a bowl and let it rise.
- For the syrup, put a pot on the fire with 300 ml of water. Add sugar and mix. We will let the water boil and the sugar will dissolve. Then, add the vanilla essence and leave on the fire for another 3 minutes. At the end, we put the orange peel, for flavor.
- It's time to prepare the martyrs! Put a little flour on the work table, take out the raised dough and knead it a little more. With our hands, we break a piece of it and lengthen it. Then we wrap it on both sides, evenly, to the middle. I chose this shape, but you can give it any shape you want! We put the martyr in a tray, of course lined with baking paper! Repeat until you finish the dough. Let them rise in the pan for another 15 minutes.
- After they have grown, we grease them with beaten egg with a little milk. Put them in the oven at 180 degrees for 20 minutes. When they are ready, we syrup them with a spoon. In order for the syrup to be well absorbed, let it rest for 10 minutes. After 10 minutes, grease them with honey. We decorate them traditionally, with ground walnuts, in abundance.