Romanian Sweet Bread - Mucenici
Celebrate the Day of the Holy Martyrs every March 9th with a traditional Romanian delicacy, Mucenici. This recipe showcases the art of making exquisite sweet bread, a testament to my passion for leavened dough. These Mucenici are not only a feast for the eyes but have been perfected to win over family and guests alike, disappearing swiftly after serving.
Yield: 12-15 pieces. For traditional alms-giving of 40 pieces, adjust quantities accordingly.
Bread Machine Dough: Begin by adding warm milk and water to the machine. Follow with melted butter.
Mix in eggs and sugar.
Add dry yeast.
Lastly, incorporate flour and salt. Use the dough setting and let the machine work its magic.
Observe the dough during its kneading phase.
Manually grind walnuts while the dough rises.
Admire the well-risen dough (picture-taking step omitted).
Manual Dough: Combine flour, salt, yeast, and sugar in a bowl. Mix in egg, butter, milk, and water. Knead into an elastic dough for 25-30 minutes. Allow to rise for 1 hour under a towel.
Begin forming mucenici by lightly kneading the dough on a floured surface.
Divide into 12-15 pieces, adjusting size as preferred.
Roll each piece into a long, thin shape. For a tighter braid, twist the ends firmly before braiding.
Braid the roll.
Loop the ends to form a coil.
Shape the coil into a figure-8.
Place in a baking tray and let rise for 1 hour in a warm area.
Brush with an egg yolk and 3 tbs milk mixture, then bake at 180-200°C until golden.
Syrup (optional) hot Mucenici, then glaze with honey.
For the syrup you will need 300ml water + 150g sugar + vanilla and rum aromas (boil and leave to cool) + grated lemon peel (add to the cooled syrup).
Generously top with walnuts. Enjoy warm or cold, with your favorite beverage.
A delightful treat perfect for any occasion, these Mucenici pair wonderfully with any drink, offering a blend of sweetness and tradition.
