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Moldovan martyrs ("Saints")

Moldovan martyrs (


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syrup

Pour water and sugar into a kettle and simmer until the sugar melts. When the syrup has cooled a bit, add the grated peel of a lemon and vanilla essence.

dough

First make a yeast mayonnaise, 1 teaspoon of sugar, 2 tablespoons of flour and a little milk. Mix well and leave it in a warm place until it forms blisters.

The sifted flour is put in a bowl. Make a "nest" in the middle in which we add the egg, sugar, salt, water and milk, melted butter, grated orange peel and mayonnaise. Mix well and knead. The resulting dough is covered with a towel and left to rise in a warm place for about 1 hour and a half.

We flour the work surface and divide the dough into 20 equal parts. Each piece of dough is made into a thin roll of about 50 cm and is shaped as in the pictures below.

Place the molded dough in the pan, over the baking paper and leave to rise for another 20-30 minutes. Then, with the help of a brush, grease the martyrs with a mixture of a yolk and 30 ml of milk.

Put the tray in the preheated oven, at the right heat, for about 30 minutes until browned according to preference

After removing them from the oven, grease them with honey (it is important that the martyrs are hot, so the honey will spread nicely) and roll them in ground walnuts. Then they are placed in a tray in which we pour syrup that will slowly soak in them.


Recipe for Moldovan martyrs (saints)

1 kg of flour type 654
400 ml water
50 grams of fresh yeast
2 sachets of vanilla sugar
4 eggs
1 teaspoon salt
100 ml oil
130 grams of sugar
a tablespoon of vanilla essence

100 grams of honey
200 grams of ground walnuts
300 ml water
150 sugar
peel from an orange

  • Preparation for the network of Moldovan martyrs (saints)
  • In a larger bowl in which we will knead the dough, sift the flour and add salt.
  • In another bowl dissolve the yeast in 100 ml of water and mix well to dilute. Over this mixture we add a small amount of sifted flour so that everything becomes like a paste of the consistency of a thicker cream.
  • This is leaven which will help the cake to grow and become fluffy and which will be left to rise in a warm place until it doubles in volume.
  • As the mayo grows, we separate the yolk from the egg white. Beat the egg whites well with the mixer and gradually add the sugar forming a meringue over which we put the yolks, 50 ml of oil, vanilla sugar, essence and water at the end of the water. A composition similar to that of a cake will come out.

See here how the Moldavian martyrs of POST are made!

  • When the mayonnaise has doubled in volume, we make a hole in the middle of the initially prepared flour and add the mayonnaise, the egg and sugar composition above, after which we gradually incorporate all the flour, obtaining the dough to later make Moldavian martyrs.
  • Knead for about 5-10 minutes, gradually adding the rest of the oil until the dough comes off the bowl in which we knead, at which point we cover the bowl with a towel and place in a warm place away from the current, letting it increase until it doubles in volume. .
  • Before starting to form the Moldavian martyrs, we turn the oven to 180 degrees and put baking paper in the oven tray.

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  • To form the martyrs, we break pieces of dough that we spread on the work surface, with the help of our hands, turning them into long and thin sticks, as you can see in the video above.
  • We form two such sticks and then we weave them one on top of the other, we join at the ends and we turn the dough forming an eight. You can do the same without kneading two pieces of dough. Simply knead and then turn a piece of dough into sticks giving it the shape of the number eight.
  • We put the Moldavian martyrs in the tray, grease them with the beaten egg well before and put them in the hot oven for about 35 minutes depending on the oven.
  • When they are browned, take them out and leave them to cool.
  • While they cool, make a syrup from sugar and water and at the end we add the orange peels. Let cool
  • After the saints have cooled completely, we quickly pass them through the syrup with the upper part, we place them on a plate and we grease them with the help of a brush with a little honey, after which we sprinkle plenty of ground walnuts.

Moldovan martyrs ingredient

High quality white flour - 550 g
Instant yeast - 1 piece - 1 sachet
Milk - 125 ml milk to be warm, not hot - or fasting water (if you use only milk put 200ml, if you combine them put half / half)
Old - 150 g
Eggs - 1 piece plus 1 egg yolk - do not put the egg in the fast
Butter - 80 g in the fasting version, replace the butter with oil
Salt - 1 tsp
Honey - 2 tbsp
Finely chopped or ground walnut - 100 g


Fluffy Moldavian martyrs simple recipe

The saints, those tasty and sweet Moldavian martyrs, are prepared in the north of the country in spring, they 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 of martyrs, it is distinguished by simplicity and traditional flavors, the dough being similar to cake. The dough can be made by classic scalding or kneading 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, adding the margarine and the desired 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.

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 cooking, you will make a martyr syrup from a glass of water and the remaining sugar (around 200 & # 8211 250 grams), and you can add the juice and grated peel of half a lemon, which you boil. in a few boils. Allow the stew to cool slightly.

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!


Method of preparation

Moldovan martyrs (saints)

Scald 100 g of flour with 200 ml. hot milk and after it cools add the yeast

Moldovan saints (martyrs), 2011 edition

Because tomorrow is the feast of St. 40 Mc. from Sevastia, as every year, on March 8, they make saints


Moldovan martyrs ingredient

High quality white flour & # 8211 550 g
Instant yeast & # 8211 1 pc & # 8211 1 sachet
Milk & # 8211 125 ml milk should be warm, not hot & # 8211 or fasting water (if you use only milk put 200ml, if you combine them put half / half)
Zahar & # 8211 150 g
Eggs & # 8211 1 pc plus 1 yolk for greased & # 8211 in the fast do not put the egg
Butter & # 8211 80 g in the fasting version, replace the butter with oil
Salt & # 8211 1 teaspoon
Honey & # 8211 2 tbsp
Finely chopped or ground walnuts & # 8211 100 g


How to prepare Moldovan martyrs

The recipe for Moldovan martyrs is very similar to that of cozonac.

For 12 palm-like martyrs, but fluffy and syrupy, you need the following ingredients: it took - 600 gr flour, 10 gr dry yeast, 4 eggs, 150 gr sugar, 125 gr melted butter, 250 ml milk, rum essence, vanilla essence syrup and garnish - 1.5 l water, 600 gr sugar, orange peel, rum essence, vanilla essence, honey, 100 gr ground walnut kernels.

How to prepare it is not very complicated.

Melt the butter in a bain-marie, eggs, taken out of the fridge at least half an hour before, beat like an omelet, and the milk heats up slightly.

Mix the yeast with a little milk to hydrate it, and then add sugar and two tablespoons of flour and mix until you get this mayo, let it rise for 10-15 minutes.

The dough can be made in a mixer or can be kneaded by hand. Put flour, eggs, then mayonnaise, sugar, essences in a bowl, then start kneading. The milk is added gradually, so that the mixture is uniform. After the milk, incorporate the dough and the oil and knead until you get a homogeneous and very little sticky mixture, which will be left to rise for about an hour.

In the meantime, you can prepare the syrup with which you will grease the Moldavian martyrs after removing them from the oven. Put the water on the fire, add the sugar, the essences, and the orange peel in large pieces, because it will be removed later and left to boil until it thickens.

How to model Moldovan martyrs

After the dough has risen, it will be kneaded a little more to remove the air. Then break a piece of dough, shape with your hands, on a kitchen counter sprinkled with flour, a stick, and then twist a snail at each end, in reverse, to get a & quot8 & quot.

Another modeling option is to stretch a thicker strip, the ends of which you join to obtain a round pretzel, which you then spend in half to obtain another & quot8 & quot. The martyrs are placed in the tray, on baking paper, greased with beaten egg mixed with a little milk, before being put in the oven for 20-25 minutes (until they turn golden and pass the toothpick test).

After the martyrs have cooled, put warm syrup on top of them (2-3 tablespoons each), and after it is absorbed, the martyrs are greased with honey, to taste, and sprinkle with ground walnuts.


Ingredients for Moldovan martyrs

600 gr flour

200 ml of milk

150 gr sugar

a sachet of dry yeast

grated lemon peel & acircie

rum and vanilla

100 ml of water

honey bees

200 gr ground walnut kernels


Boiled Wallachian Martyrs (homemade dough)

Preparation time: 50 minutes
Calories: 230 / 100g

Ingredients for martyrs with juice

Dough ingredients: 250 g flour, 120 ml warm water, 1 teaspoon grated salt

Ingredients for syrup: 300 g sugar, 300 g walnuts, 1 teaspoon ground cinnamon (and other flavors if you like: lemon peel, orange peel, vanilla, coconut), 1 ½ l water.

Preparation of Wallachian martyrs

Knead a flour dough (250 g), warm water (120 ml) and salt on a plate sprinkled with flour afterwards, cut thin rectangles of dough (1: 1/2 cm) and squeeze them in the middle with two fingers so that the dough should take the shape of the number 8. Let the martyrs dry for at least four hours.

In a larger bowl, boil 2 liters of water, and when the water boils we put the martyrs. Let the heat simmer and simmer for 20 minutes. After that, add salt and sugar, let it boil five or six more times and turn off the heat.

We pass the nut through the mincer, but we put it on the plate with martyrs when we serve it, warm or cold. Season each portion with ground cinnamon (and other flavors, to taste) and serve in soup bowls.


We start by preparing the composition for anointing the martyrs before putting them in the oven. Put a raw yolk in a bowl, add 50 ml of milk and mix until smooth. We are going to grind the walnut kernels, you give them through the walnut grinding machine. We put the peel of a lemon on the small grater.

In a saucepan put 300ml of water, add 150g caster sugar, a sachet of vanilla sugar, 1 rum essence and let it boil until you get a syrup. The syrup obtained, we put it in a bowl, we leave it to cool a little and when it reaches a warm temperature, we add in it the grated peel of a lemon.

Having prepared all this, we start to prepare the dough. In the bread machine, put the ingredients in the tub, in the following order, milk, water, butter (which we melt beforehand in the microwave), egg, caster sugar, sachet of dry yeast, bread and a teaspoon of salt. We set the bread machine on the kneading and leavening program and let the bread machine do its job. At my bread machine the cycle lasted 1 hour and 30 minutes.

If you knead the dough by hand, then put flour in a large bowl, make a hole by hand in the middle of the flour, add the sachet of dry yeast, caster sugar, salt, egg, butter, milk and water and start kneading, about 25 - 30 minutes (to get a very good result you have to knead the dough very well), until you get an elastic dough that does not stick to your hand. Leave the dough in the bowl in which we kneaded it, cover it with a clean towel and put it to rise in a warm place. Leave it to rise for 1 hour. After 1 hour and 30 minutes, the dough leavened nicely. It looks great.

We turn the dough on the work surface that we have previously baked and we start to form 20 balls of approximately equal size. I recommend you to weigh the resulting dough and divide the resulting quantity by 20, about as many martyrs came out to me. I made balls of 55-58 g. Approximately. The surface on which we form the martyrs does not necessarily have to be floured (my dough came out very well, it was not sticky, as such I was able to work it very easily.).

We take each piece of dough separately, we roll it between the work surface and the bridge of the palms until we obtain a long (50cm) and thin roll. Fold the roll in half, hold with one finger the end where the bend is, and start knitting. After we get the braid, we form a circle, joining the ends of the braid. After we have obtained the circle, we wrap it in the shape of an eight and put the martyrs thus obtained in a tray lined with baking paper. Let the martyrs rise for another hour, in a warm place.

After they have fermented, grease the martyrs with a brush, with the composition obtained from milk and yolk and put them in the oven for 20 minutes, until lightly browned. After they are brown enough, remove the martyrs from the oven. We syrup the martyrs well with the syrup prepared above, I brushed their balls with a brush soaked in the respective syrup, if you want, you can even immerse them in the syrup. After we syrup them, we grease them with honey. Then we sprinkled ground walnuts over them.

It keeps very well if you put them in a plate over which you pull a plastic bag. I can't tell you how nice it smells in the house when the martyrs are in the oven and they start to bake, mmmmmm a wonderful smell.

Moldovan martyrs or saints are a delight, they can be served both hot and cold.


Recipe for Moldovan martyrs (saints)

This is the first time we are dealing with mayo. Soak the yeast with a little milk, add a teaspoon of sugar and 1-2 tablespoons of flour and mix well until you get a homogeneous mixture. Let the mayonnaise rise for 10-15 minutes. In a bowl or in the bowl of the mixer we put the flour, eggs, sugar, mayonnaise.

We start to knead by adding the milk little by little until we obtain a homogeneous dough. Then add the oil and knead well for 10 minutes with the mixer or 20 minutes by hand. Let the dough rise in a warm room for at least 1 hour or until it doubles in volume. In the meantime, we're dealing with the syrup.

Bring the water to a boil with the sugar and let it boil for 2-3 minutes from the moment it starts to boil. We turn off the heat, add the vanilla essence and the orange peel that we peeled with the help of the potato peeler (it will be easier to remove from the syrup).

When the dough has risen, take it out of the bowl and knead a little enough to get the air formed inside. We then take balls the size of a small apple and stretch them into a string of about 70 cm that we weave in 2 and form a bracelet by gluing the ends. Then cross the dough to form an 8.

Another easier way to form the martyr is to make a dough string about 40-50 cm and form a snail by twisting one end to the middle. We also twist the other end of the string, but turning the snail in the opposite direction until we reach the other snail formed to obtain an 8.

Place the formed martyrs in the tray in which I put baking paper and leave to grow about 15-20 mountains. Then grease with egg and bake on medium heat for 20 minutes or until golden on top.

The mixture is then allowed to cool and the warm syrup is poured over them. Allow to simmer for 15 minutes, then grease with honey and sprinkle with ground walnuts.


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