Puffy Fasting Mucenici (Little Saints) with Walnuts and Honey | Mucenici pufoși de post cu nuci și miere
Ingredients
For the Dough:
For the Glaze:
For the Filling:
Instructions
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Prepare the Yeast Mixture
- In a large bowl, add 3 tablespoons of sugar, 25 grams of fresh yeast, and 300 ml of warm water.
- Stir in about 3-4 tablespoons of flour from the total flour amount to activate the yeast.
- Let the mixture sit aside for a few minutes to activate.
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Prepare the Sweet Potato Mixture
- Boil 370 grams of sweet potatoes, then mash and pass them through a sieve for a creamy texture.
- Set the sweet potato puree aside.
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Make the Dough
- In a large bowl, sift 1 kg of flour, and add 1 teaspoon of salt and the sweet potato pulp.
- Add the activated yeast mixture and the zest of 2 unripe lemons (or orange peel).
- Gradually incorporate 230 ml of fresh orange juice and 3 tablespoons of vanilla extract into the mixture.
- Slowly add 80 ml of oil and begin kneading the dough for about 10-15 minutes.
- Gradually add the remaining 200 grams of flour, alternating with oil, until the dough becomes soft and smooth.
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Let the Dough Rise
- Place the dough in a greased bowl and cover with a clean towel or plastic wrap.
- Let it rise for about 1 hour, or until it doubles in size.
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Shape the Mucenici (Little Saints)
- After the dough has risen, divide it into 16 equal pieces.
- Shape each piece into a "saint" shape (typically a figure-8 or round shape with twists).
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Let the Mucenici Rest
- Place the formed mucenici on a tray and let them rest for another 30 minutes.
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Bake the Mucenici
- Preheat the oven to 170°C (340°F).
- Brush the rested dough with a mixture of water and sugar to give it a sweet, glossy finish.
- Bake the mucenici in the preheated oven until they are golden brown, about 20-25 minutes.
