Mucenici moldovenesti/Romanian mucenici-Moldavian style

Reteta asta de mucenici e incredibila. Nu am facut aluatul decat la masina, recunosc, si iese atat de pufos incat iti vine sa il mananci crud. Daca ai rabdare sa astepti pana la final insa...nu vei fi dezamagit: mucenicii sunt absolut divini! Reteta e luata de la Gourmandine. Pofta buna va doresc!

I'm presenting you today the second type of mucenici, the Moldavian ones. I couldn't decide which one of them I like best...maybe for it will be easier..:))

 

Ingrediente aluat:

-550 grame faina

-1 plic drojdie uscata

-125 ml lapte caldut

-125 ml apa calduta

-150 grame zahar tos

-1 ou

-80 grame unt

-1 lingurita rasa sare

Ingredients dough:

-550 grams flour

-1 sachet dry yeast

-125 ml warm milk

-125 ml warm water

-150 grams sugar

-1 egg

-80 grams butter

-1 teaspoon salt

Punem la masina de facut paine laptele, apa,untul topit, oul, zaharul tos, drojdia uscata, faina si sarea. Ea stie ce are de facut,programul dureaza 1h30. Daca nu avem masina de paine, muncim putin si intr-un bol punem faina, sarea, drojdia uscata si zaharul. Adaugam oul, untul, laptele si apa si framantam cam 25- 30 de minute pana se formeaza un aluat elastic si nelipicios. Apoi il lasam sa creasca cam 1 ora intr-un bol acoperit cu prosop. Cand e gata, punem aluatul pe masa infainata si formam 16-20 bile egale(eu am facut 16) pe care le formam ca in imagini. Punem mucenicii pe o tava tapetata cu hartie de copt si ii lasam la crescut o ora la caldura. Nu faceti ca mine si lasati loc mai mult intre ei,eu i-am cam inghesuit pentru ca ma grabeam si atunci cand au crescut mi s-au lipit. Vor creste destul de mult,asa ca asigurati-va ca au spatiu suficient.

We put in the bread maker the milk, the water, the melted butter, the egg, the sugar, the dry yeast, the flour and the salt. It will know what to do, this usually takes about an hour and a half. If we don’t have a bread machine, we’ll have to work a little harder and to put the flour, the salt, the sugar and the yeast in a bowl. Then we add the egg, the butter, the milk and the water and knead for about 25-30 minutes until we get smooth elastic dough. We let it rise for about an hour in a bowl, covered by a towel. When it’s ready, we put the dough on the floured table and break it in 16-20 balls (I made 16) which we form as indicated in the pictures. We put the mucenici on a tray with baking paper and let them rise for another hour in a warm place. Don’t do as I did and let more space between them, I kind of cramped them because I was in a hurry and when they rose they “glued”. They will rise pretty much, so be sure they have enough space.

 

 

 

 

 

 

Dupa ce au dospit ii ungem cu un amestec de 50 ml lapte si 1 galbenus si ii bagam la cuptorul incins pentru aproximativ 20 de minute,pana se rumenesc.

Intre timp macinam nuca si separat pregatim siropul din 300 ml apa, 150 grame zahar, 1 zahar vanilat si esenta de rom,pe care le lasam sa fiarba pana scad si se ingroasa putin. Dam deoparte siropul si cand se raceste adaugam coaja rasa de la o lamaie.

Insiropam mucenicii, ii ungem cu miere si presaram deasupra nuca macinata. Buuuuni !!

 After an hour we anoint them with a mixture of 50 ml milk and a yolk and we put them in the heated oven for 2o minutes until they become golden brown.

In the meantime we crush some walnuts and separately prepare the syrup from 300 ml water, 150 grams sugar, 1 vanilla sugar and rum extract, which we let boil until they reduce and thicken a little. We set aside and let cool and then add the lemon zest from a lemon.

We pour the syrup on the mucenici, we anoint them with honey and sprinkle the crushed walnuts. Yummmy!!