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You made me very hungry with your networks, so I got to work on Wednesday (2 days later but I did them ...) What a good thing, I haven't eaten for about 15 years, good luck with you: )) On the day of the martyrs, in the popular belief, the tombs and the gates of Heaven are opened, and the housewives make, in honor of the Holy Martyrs, 40 rolls called saints, martyrs or fir trees. In Moldova, they have the shape of the number 8, a stylization of the human form, and are baked from cozonac dough, then greased with honey and walnuts. The 40 martyrs of Sevastia were Christian soldiers, in the service of the Roman emperor Licinius. Three of them, Chirion, Candid, and Domnos, were well versed in the study of the Scriptures. In 320, learning of their faith, Agricolae, the governor of Armenia, forced them to worship idols. Refusing, they were imprisoned for 8 days, beaten with stones and lured with gifts. Eventually, the governor sentenced them to death by freezing in Lake Sevastia. One of the 40 gave in and came out of the lake, but died instantly. But he was replaced by a soldier. Great miracles happened that night: the water of the lake warmed up, the ice melted and 40 shining wreaths descended on the martyrs. At dawn, they were taken out of the lake alive, their whistles were crushed and they were allowed to give their souls. Their remains were burned and the ashes dumped in the lake. Their relics were spread to various churches in the Orthodox area.
- 600 g flour
- 2 eggs
- 160 ml of milk
- 1 sachet of dry yeast
- 2 tablespoons oil
- 6 tablespoons sugar
- 1 sachet of vanilla sugar
- a pinch of salt
- 1 egg yolk
- 300 ml water
- 150 g sugar
- peel from an orange
- 4 tablespoons honey
- 100 g ground walnuts
Preparation time: less than 120 minutes
RECIPE PREPARATION Moldovan dessert Moldavian saints or martyrs:
Prepare the mayonnaise: make a mixture of yeast, 2-3 tablespoons of milk, a tablespoon of sugar and 2 tablespoons of flour. Let it double in volume.
In the bowl where we form the dough we put flour, mayonnaise, sugar, eggs, salt and vanilla sugar.
Pour the warm milk until everything is incorporated. At the end add the oil and knead for about 10-15 minutes. Leave to rise for at least an hour.
I used the bread machine on the dough program.
The leavened dough is kneaded a little and divided into 20 pieces.
From each piece stretch a thin thread of 25-30 cm that we braid in two then join the ends. The result is a round coil that we cross to obtain an 8.
You can also make two twists from the ends to the center - the second end twists in the opposite direction to the first.
Put them in a tray lined with baking paper and leave to rise for 15-20 minutes.
After they have grown, grease them with egg and put them in the preheated oven until lightly browned (20 minutes - the toothpick test is done).
The syrup is made by boiling the ingredients for 2-3 minutes.
Remove the tray from the oven, remove the baking paper.
Immerse each martyr in syrup. They can also be greased with a brush several times.
You can put the rest of the syrup in the tray under them to draw from it. We leave them on the tray to syrup well.
Then grease them with honey and sprinkle with ground walnuts or coconut.
Moldovan Martyrs Recipe & # 8211 Saints Recipe
For the dough of Moldavian martyrs, put in a large bowl 500g of white flour, preferably of that type 000, yeast and 1/2 teaspoon of salt, then mix a little.
Put the milk in a kettle with the sugar and 1 teaspoon of rum essence, and heat on the stove, stirring constantly to melt the sugar. Do not heat the milk too much, it just needs to be warm.
The butter melts too, I melted it in the microwave, but it works just as well on the stove.
In the flour bowl, add the milk in 2-3 tranches and between the moments of adding the milk, mix well by hand. After you have added the milk, start adding the melted butter, kneading the dough vigorously. Knead for another 5-10 minutes after you have finished adding the butter, then cover the bowl with a kitchen towel and let the dough rise for about 1 hour.
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
200 gr ground walnut kernels
Mix flour with salt and powdered sugar, then make a hole in the middle in which we add the yeast mixed with warm milk and melted butter. With a spoon, add as much flour as a mixture thick enough, then leave to rise for 30 minutes.
Then beat the eggs well and gradually place them over the flour and yeast mixture. Knead a non-sticky dough. If necessary, you can add another 50 g of flour. It is left to rise for about 1 hour and a half.
I divided the dough into 9 approximately equal parts. I rolled each particle of dough (on the unfloured table), I braided it into 2 and then I formed the 8.
Put in the tray lined with baking paper, grease with well beaten egg and let it rise again until it doubles in volume. Bake in a preheated oven at 180 degrees until nicely browned.
While they are still hot, grease them with honey and sprinkle with plenty of ground walnuts.
Mucenicii Moldovenesti-Sfintisori & # 8211 as we call them in Moldova are indispensable on the table, on March 9, the day when it is celebrated The 40 Holy Martyrs.
Usually these martyrs prepare from fasting dough but when we are not fasting we prepare them from sweet dough with eggs and milk. Syrup in a syrup of sugar and honey and rolled in a lot of walnuts, the martyrs are the delight of this holiday !!
How to prepare Moldovan martyrs & # 8211 video recipe
- For 28 pcs
- 2 kg flour 000
- 6 eggs
- 300 gr sugar
- 60 g of fresh yeast
- 900 ml of milk
- lemon zest
- vanilla essence
- 2 teaspoons salt
- 150 ml oil
- 2 yolks for greasing
- 400g old
- 200 g of honey
- 1.5 l water
- lemon zest
- rum or vanilla essence
- ground walnut
- coconut (optional)
Moldavian martyrs-saints- Method of preparation
Over the sifted flour we add the yeast that we dissolved with two tablespoons of sugar, then we put eggs mixed with sugar, salt, lemon zest and vanilla essence.
We start kneading by adding warm milk little by little until we get a dough with an elastic consistency. Add the oil little by little until the dough is no longer holding hands.
Leave to rise until it doubles in volume, then portion it into suitable pieces of about 130 g.
How we weave martyrs
Long wires are formed that twist and intertwine into octets.
Place in the pan, grease with beaten egg and bake in preheated oven for 20-25 minutes at 180 degrees C.
We dip the warm saints in the syrup that we previously boiled and cooled a little, then we grease them with bee honey and roll them in ground walnuts mixed with coconut (optional).
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Recipe for Moldovan martyrs
- 1 kg of flour
- 450 ml of milk
- 50 g fresh yeast or two sachets of dry yeast
- 125 g sugar
- 3 eggs
- 75 g butter
- a vanilla essence
- the peel of a lemon.
Ingredients for syrup
Ingredients for garnish
- 250 ml of water
- 150 g sugar
- peel from an orange or a lemon
- a teaspoon of rum essence.
Method of preparation
For starters, it's done leaven. Soak the yeast in a little milk, then add a teaspoon of sugar and two tablespoons of flour. Mix everything and set aside for 15 minutes. Once it has risen, gradually add the rest of the flour, sugar, eggs and milk over the mayo, during which time the dough is kneaded until a homogeneous consistency is obtained.
Add the butter over and continue kneading. When everything is ready, leave the dough to rise for an hour or until it doubles in volume. Meanwhile, the syrup is being prepared.
Bring the water to a boil along with the sugar and simmer for a few minutes. When ready, remove from the heat and add the orange peel and rum essence.
When the dough has risen, spread it on the worktop and form smaller balls, which stretch in the form of bars from which the number 8 is formed. In a tray lined with baking paper add the martyrs and set aside for 20 minutes.
Grease with egg and place in the oven at 170 & 180 degrees Celsius for about 30 minutes or until golden.
When ready, remove the martyrs from the oven and allow to cool. Add the syrup over, evenly, leave for 10 minutes to absorb the syrup, then grease with honey and sprinkle ground walnuts on top.
The recipe for Moldovan martyrs is ready, and the result is delicious.
Moldovan martyrs, with a lot of nuts. Look how good it looks!
Every year, on March 9, we celebrate the Holy 40 Martyrs (from Sevastia) and tradition says that we must drink the 40 glasses and prepare martyrs or saints - a wonderful dessert and long awaited by everyone. Whether we serve them with cinnamon or ground walnuts, the recipe is wonderful and the martyrs will be very fluffy.
- 500 gr of white flour 000
- 125 ml of milk, 1 or + 1 egg yolk
- 80 gr of butter, 1 sachet of yeast or 1 cube of yeast (25gr)
- 100-150 gr of sugar
- A pinch of salt, 2-3 tablespoons of honey
- 120 ml of water, 150 gr of ground walnuts
Method of preparation:
I must tell you from the beginning that you can make this recipe and fasting - butter can be replaced with margarine or oil, do not use the egg for greasing or composition and replace milk with water.
In a large bowl put flour, yeast, sugar and salt - you can also use fresh yeast instead of dry. Over the dry ingredients add milk and warm water, egg and melted butter.
Knead well for about 20-30 minutes and add more flour, if needed - depending on the type of flour, you may need 700 grams of flour. The dough obtained is left to rise until it doubles in volume, about 1 hour - 1 hour and a half - you can add flavors, if you want.
While the dough is leavening, you can grind the nut through the nut machine or the food processor.
Preparing the martyrs - sprinkle the flour on the work surface and remove the dough, knead lightly and then divide into 12 - 14 equal pieces.
Roll out the dough pieces one at a time - you need to make a longer, thinner roll. It is woven in 2 and a round pretzel (or coil) is formed, after which it is twisted to obtain the shape of the number 8.
The martyrs are placed in a tray lined with baking paper and left for another 1 hour to grow even better. Grease with beaten egg yolk with 3 tablespoons of milk and bake - at 180-190 degrees until they get a beautiful golden color.
While they are in the oven, we prepare the syrup because they must be syruped while they are warm - for the syrup you also need 150 g of sugar, 300 ml of water and rum or vanilla essence + grated lemon peel. All this is boiled for 1-2 minutes and left to cool.
As soon as you take the martyrs out of the oven, dip them in syrup or grease them with a brush and sprinkle them with plenty of ground walnuts.
Moldavian Martyrs (Saints)
If we still celebrated yesterday the 40 Holy Martyrs of Sevastia, I said to keep the tradition and I prepared martyrs or saints at home as we call them, so I will continue to share the recipe with you.
So fragrant and fragrant that you have to try them.
& # 8211 salt, flour as it contains (approx. 1 kg)
& # 8211 1 rum essence, vanilla sugar
We first take care of the dough: we mix the yolks with sugar, soft butter, vanilla sugar, salt, then we add the milk and warm water, the dissolved yeast, we put a little flour, we let it bubble for 10 minutes, then we add the flour gradually and knead until we get a elastic and sticky dough, which we leave to rise for about 1 hour. Meanwhile, prepare the syrup: boil the water with the sugar, let it boil for 10 minutes, turn it off, add the rum and vanilla sugar, and leave it to cool. After the dough has risen, we portion it, shape and knit the saints in the shape of 8. Let them grow in the pan for another 20-30 minutes, and put them in the oven on the right heat for 30-35 minutes, until they brown nicely.
After they are ready, take one hot one and put it in syrup, on both sides, grease it with honey, then sprinkle with walnuts or coconut, depending on your preferences. This is what we do with all the saints.
Serve cold, to have time for the honey, nuts and syrup to blend. They have a tender and slightly moist texture. I go great with a glass of milk.
Why do we do martyrs for March 9?
The martyrs are celebrated on 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 March 9, in the popular belief, 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 that the recipe is a religious one, it is recommended to take the martyrs to church for sanctification, before consuming them.
If you also like Wallachian martyrs - boiled in aromatic juice, with cinnamon and citrus - make them according to the simple recipe here.2.5 / 5 - 4 Review (s)
MOLDOVAN MARTYRS OR SAINTS
Preparation: Dough:Dissolve the yeast in the warm milk and leave it to rise.
Put flour in a bowl, sugar and salt.
Melt the butter in the microwave without heating it.
After the corn was fermented, we poured it over the flour. Add warm water, egg and knead a dough that will be quite elastic and will not stick to your hand. Cover with a towel and leave to rise for an hour.
Meanwhile, we prepare the syrup in which we will immerse the martyrs. Put all the ingredients in a kettle (without lemon peel) and simmer until the sugar melts. When the sugar is melted, take the syrup off the heat and leave to cool. When the syrup is only hot, add the grated lemon peel and mix. Let's put it aside.
Once the leavened dough is weighed, we divide it into 20-22 equal balls. Eventually we use the kitchen scale. Now we move on to modeling the martyrs.
The surface on which we form the martyrs does not have to be floured, the dough is not sticky and it is easy to work. We take each ball of dough, roll it between the worktop and the bridge of the palms until we get a long and thin roll of about 50 cm.
Fold the roll in half, hold the top half with one finger and start knitting.
Joining the ends of the braid form a circle. We wrap the circle in the shape of an eight and put the martyrs thus obtained in a tray lined with baking paper. Leave them to rise in the pan for about an hour.
After they have fermented, grease the martyrs with the yolk and milk composition and put them in the oven for 20 minutes until they brown nicely.
When they have cooled, we syrup them well, dipping them in the syrup we prepared above.