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Moldavian Mucenici

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Ingredients

Adjust Servings:
500 g Schär Mix Bread plus 100 g for sprinkling
1 tsp salt
1 sachet/7 g dried yeast
1 tsp guar gum
1 egg
150 g sugar
80 g butter
125 ml lukewarm water
125 ml milk
Syrup
200 ml water
100 g sugar
2 tbsp honey
100 g ground walnuts
1 beaten egg

Nutritional information

623 kcal
Calories
15 g
Fat
113.3 g
Carbs
11.6 g
Protein

Moldavian Mucenici

Features:
  • gluten-free
Cuisine:

One of the most popular Romanian recipes, served with grace and joy at the beginning of each March.

  • 1h 25 min
  • Serves 6
  • Medium

Ingredients

  • Syrup

Directions

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We’ll need the following ingredients for these Moldavian mucenici:

Steps

1
Done

In a small bowl, add the lukewarm water, a tablespoon of sugar and the packet of dry gluten-free yeast. Mix well and allow the yeast activate for 10 minutes.

2
Done

While the yeast is activating, sift the flour in another bowl. Make a well in the middle and add the teaspoon of guar gum, the lukewarm milk, a teaspoon of salt and the melted butter. Pour in the beaten egg in the well, followed by the activated yeast and the rest of the sugar.

3
Done

Knead the ingredients to form a pliable dough. Allow the dough to rise in a warm place, covered, for 30-40 minutes or until doubled in size. For the syrup, combine the water, sugar and 2 tablespoons of honey in a saucepan. Stir until the ingredients are incorporated, then boil the mixture over low heat until a smooth syrup forms.

4
Done

Divide the leavened dough into 12 equal pieces and shape up some balls. Take each ball and roll it into a thin string, then shape the string into an "8" shape, or for a more complex look, you can braid two strings together to form a spiral, then join the ends to make the "8" shape .

5
Done

Place the shaped mucenici in a tray and cover with a clean cloth. Let them rise for another 20-30 minutes. Brush them with the beaten egg and bake them in a preheated oven at 200° C for 25-30 minutes or until golden. Remove from the oven, then brush with the prepared syrup and sprinkle chopped walnuts on top of them.

Radu

Celiac PRO since the age of 3 and the creator of "The Gluten-Free Recipes".

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Vegan Tart
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Vegan Tart

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