Ingrediente:

-          500 grame faina;

-          200 mL apa calduta;

-          7 grame drojdie uscata;

-          1 varf praf de sare;

-          coaja rasa de la o lamaie;

-          3 oua;

-          100 mL ulei;

-          100 grame zahar;

-          100 grame nuca macinata;

-          6 linguri de miere.

Timp de preparare: 2 ore 30 minute

Portii: 6

Mod de preparare:

Intr-un bol mare, se dizolva drojdia in apa calduta impreuna cu o lingurita de zahar, pana devine lichida. Adaugati 100 grame de faina si amestecati pana se omogenizaeaza. Lasati drojdia sa se activeze timp de 15 minute. In amestecul de drojdie, adaugati restul de zahar, 2 oua, uleiul si coaja rasa de la o lamaie. Amestecati totul foarte bine si incorporati treptat faina si praful de sare. Framantati aluatul pana cand devine elastic si nelipicios. Modelati aluatul intr-o bila, ungeti-l cu putin ulei si lasati-l la dospit timp de o ora (isi va dubla volumul). Dupa ce aluatul a dospit, impartiti aluatul in 6 portii egale. Fiecare bucata de aluat o rulezi pe suprafata de lucru, pana cand obtii un snur lung si subtire. Dupa ce ai rulat snurul, ia ambele capete si adu-le impreuna, lasand o bucla la mijloc. Incruciseaza capetele prin bucla o data sau de doua ori, formand cifra 8. Preseaza foarte bine capetele, pentru ca se pot desface in timpul coacerii. Aseaza mucenicii pe o tava tapetata cu hartie de copt. Unge fiecare mucenic cu galbenus de ou crud. Preincalzeste cuptorul la 180°C si coace mucenicii timp de 30-40 de minute sau pana cand devin aurii. Dupa coacere, lasati mucenicii sa se raceasca. Ungeti fiecare mucenic cu miere si puneti nuca macinata deasupra.

Bon appétit!

Ingredients:

-          500 grams flour;

-          200 mL warm water;

-          7 grams dry yeast;

-          1 pinch of salt;

-          grated zest of one lemon;

-          3 eggs;

-          100 mL oil;

-          100 grams sugar;

-          100 grams ground walnuts;

-          6 tablespoons of honey.

Preparation time: 2 hours 30 minutes

Servings: 6

Method of preparation:

In a large bowl, dissolve the yeast in warm water with a teaspoon of sugar until it becomes liquid. Add 100 grams of flour and mix until homogenized. Let the yeast activate for 15 minutes. To the yeast mixture, add the remaining sugar, 2 eggs, oil and lemon zest. Mix everything very well and gradually incorporate the flour and the pinch of salt. Knead the dough until it becomes elastic and non-sticky. Shape the dough into a ball, grease it with a little oil and let it rise for one hour (it will double in volume). After the dough has risen, divide it into 6 equal portions. Roll each piece on the work surface until you get a long and thin strand. After rolling the strand, take both ends and bring them together, leaving a loop in the middle. Cross the ends through the loop once or twice, forming the figure 8. Press the ends very well, as they can unfold during baking. Place the shaped martyrs on a baking tray lined with parchment paper. Brush each martyr with raw egg yolk. Preheat the oven to 180°C (356°F) and bake the martyrs for 30-40 minutes or until golden brown. After baking, let the martyrs cool down. Glaze each martyr with honey and sprinkle ground walnuts on top.

Bon appétit!