Sweet Potato Fasting Munchies with Syrup and Walnuts | Gustări de post cu cartofi dulci, sirop și nuci
Ingredients
For the Dough:
For the Glaze and 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.
- Add about 3-4 tablespoons of flour from the total flour amount to the bowl and mix well.
- Let the yeast mixture rest and activate.
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Prepare the Sweet Potato Mixture
- Boil 370 grams of sweet potatoes 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 separate bowl, sift 1 kg of flour, add 1 teaspoon of salt, and mix in the sweet potato pulp and activated yeast mixture.
- Add the zest from 2 unripe lemons (or use orange peel).
- Gradually incorporate 230 ml of fresh orange juice and 3 tablespoons of vanilla into the mixture.
- Slowly add 80 ml of oil and knead for about 10-15 minutes.
- Gradually add 200 grams of additional flour, alternating with the oil, until the dough is soft and smooth.
- Knead for a total of 10-15 minutes until the dough is elastic.
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Shape the Munchies
- Divide the dough into 16 pieces, and then divide each piece in half.
- Shape the pieces into small, round munchies.
- Place the shaped dough onto a tray and let them rest for another 30 minutes.
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Bake the Munchies
- Preheat the oven to 170°C (340°F).
- Brush the resting dough with a mixture of water and sugar to give them a shiny, sweet glaze.
- Bake the munchies in the preheated oven until they turn golden brown and are beautifully baked.
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Add the Filling
- Once baked, fill the munchies with walnuts soaked in syrup.
