Saints

Sift the flour into the kneading bowl. We will liquefy the yeast together with a spoonful of sugar and 100 ml of milk then we will pour it over the flour. Put all the ingredients in the bowl then lightly pour the milk and knead the dough for about 12 minutes.

We break pieces the size of a ping-pong ball and make two rolls that we weave, then twist them into eight.

Place the saints in the oven tray lined with baking sheet and leave them until they double in volume in a warm place in the kitchen. I greased them with egg yolks mixed with milk.

Bake at 180 degrees for 25-30 minutes. I got two trays.

Meanwhile, prepare the syrup. We put water in the kettle and heat it slightly, we melt the sugar in it and we put it aside from the fire.

Add honey when the water is warm with sugar (maximum 40 degrees) and taste, taking care to put as much as we like. We will divide the syrup in two, one part for each tray.

Remove the saints from the oven tray and place them in a large tray (enamel or Jena). we pour plenty of syrup over them. We let them soak in syrup, we turn them on both sides, we take them out and we put them on a plate on which we place the walnuts, we also sprinkle them on top according to taste and desire. We do the same with the ones in the second tray.




Secrets for the best Moldovan saints


Use all ingredients at room temperature, especially butter and eggs, if you are replacing the oil.
Choose quality flour. There are several types of flour on the market, so make sure you use the optimal flour for the martyr's dough.
Fresh yeast or leaven used makes the dough grow better and fluffier.
The milk must be warmed slightly before being mixed with the yeast. This will help the yeast to dissolve better.
For a better and fluffier dough, separate the eggs and add the beaten egg whites.
You can add to the composition of the martyrs a teaspoon of vinegar together with the rest of the dry ingredients. This will help a more fragile dough.
For more fragrance and a special aroma, add lemon peel or orange peel in the composition.
The martyrs are baked at the right heat in the oven, and you can put a tray of water on top. This helps the dough not to burn, but to brown perfectly.
Moldovan martyrs - the recipe for martyrs with honey and walnuts Martyrs, Moldovan saints Moldovan martyrs with syrup, honey and walnuts Secrets for fluffy martyrs Fluffy martyrs How do you make fluffy martyrs

How do you make fluffy martyrs

The recipe for martyrs is based on the preparation of a cake dough, but the major secret that every housewife must know is that the preparation is different. In some parts of the country, when the dough is prepared for the martyrs, one part is kneaded in the classic way, while another part of the dough is scalded.

Martyrs with ground walnuts on top

How to scald the dough for martyrs

The amount of water needed to prepare the dough is boiled, and when it starts to boil, add half the amount of flour. Allow to cool well, then mix with the rest of the flour and other ingredients, then start kneading.

Another secret for fluffy martyrs is leaven

The dough for the martyrs is left to rise until it doubles in volume. This will help to grow fluffy martyrs, which will later ripen and brown much faster and nicer.

The aromatic taste of the martyrs is given by the syrup in which they will bathe. So, after they have been baked, they are left to cool a little, after which the sweet and aromatic syrup prepared is poured on top and it is left until the dough absorbs everything.

Ground walnuts mixed with cinnamon sprinkle immediately after the syrup has been added over the martyrs.


Moldovan martyrs with pistachios and chocolate

Moldovan martyrs with pistachios and chocolate, a simple and easy delicacy to make.

There are different variants of the dough for the martyrs, but the way of rolling and folding is approximately the same for any of the variants.

They are made from simple ingredients like cozonac, tender and flavorful, even the taste is similar, only they are slightly syrupy and the walnut is sprinkled in abundance on top.

I haven't made them hard for a long time, but today, although we are still quite far from the holiday, I reinterpreted them and replaced the walnut with pistachios, added some cranberries and chocolate and then ate them with such pleasure. a cup of hot milk just before going to bed.

The Christian holiday of the 40 Martyrs is celebrated on March 9 and overlaps with the beginning of the new agricultural year.

So I invite you to stay together for the list of ingredients, but also the simple way of preparation and the result will be truly spectacular!

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Dough ingredients:

  • 500 g 000 type flour
  • 280-290 ml of warm milk
  • 4 yolks
  • 80 ml vegetable oil
  • 80 g caster sugar
  • 7 g dry yeast or 25 g fresh
  • Grated peel of a lemon
  • 1 teaspoon vanilla extract
  • 70 g dehydrated cranberries cut in half
  • 1 pinch of salt

Ingredients for greasing before baking:

Ingredients for syrup and greased martyrs:

  • 100 ml of water
  • 80 gr caster sugar
  • 1 teaspoon vanilla extract
  • Peel an orange
  • 100 g of honey
  • 150 g ground pistachios
  • 100 g dark chocolate

Method of preparation:

In a kettle we put the warm milk with the sugar and the yeast activated for 10-12 minutes.

Put the flour in a bowl, make a hole in the middle and add salt, activated yeast, lemon peel and egg yolks. Knead until you get an elastic and homogeneous dough. Incorporate the oil gradually into the dough until the dough is tender and easy to handle.

Put the leavened dough in a bowl greased with oil and cover it for an hour, an hour and 15 minutes, depending on how hot it is in the kitchen. in a bowl greased with oil and cover

On a work surface, with a little oil, turn the dough upside down and divide it into 8 equal parts.

We roll sticks about 50 cm long, which we roll on one side in one direction and on the other side in the opposite direction.

We put the martyrs on an oven tray lined with baking paper and cover them with a fresh foil for 20-25 minutes to leaven.

It's time to preheat the oven to 180 degrees Celsius.

Beat the egg with the milk, grease the martyrs and put them in the oven for 16-18 minutes or until nicely browned.

Preparation for syrup:

Bring the sugar to the boil with the water, and from the moment it starts to boil, let it boil for another 2 minutes.

Add the orange peel and vanilla extract and let it cool.

Remove the martyrs from the oven and let them cool in the pan in which they were baked.

We evenly syrup by greasing each martyr with a Silicone brush.

Then I anointed half of the martyrs with honey and sprinkled ground pistachios, and greased the others with chocolate and ground pistachios. I'm ready to serve. May it be useful to you!


Fasting Moldovan martyrs

Fluffy fasting Moldovan martyrs & # 8211 Fluffy and fragrant traditional martyrs, syruped and sprinkled with walnuts. Also known as macinici, bradosi or saints, these martyrs are prepared on March 9.

We have made these fluffy martyrs of fasting out of respect for our faithful readers, although in our country, in Transylvania, no martyrs are made. You can also make this dough horns or fasting snails.

You can find it here recipe for Moldovan sweet martyrs and the history of the tradition of the 40 martyrs of Sevastia, mentioned every year on March 9.

If I still couldn't put any eggs or butter in it fasting martyrs, at least I flavored the dough well with vanilla, grated lemon peel and orange.

Here you find it all our martyr recipes (baked or boiled).

From these quantities results 40 martyrs of approx. 12 cm long.


Moldovan martyrs (saints) - the simplest recipe

On March 9, the Orthodox celebrate the 40 Martyrs. Beyond the significance of the holiday itself, housewives cook martyrs, and men honor themselves with their 40 glasses of wine.

From one area of ​​the country to another, martyrs have different names, not to mention recipes adapted to the geographical area and the specifics of each cuisine. martyr, saints or brados, as they are also called, can be made in two ways: either boiled, with juice, or in the oven, in the form of pretzels greased with walnuts and honey.

While the martyrs boiled in water syrup with sugar and walnuts are specific to Dobrogea and Muntenia, in Moldova and Transylvania they become martyrs in the form of 8, with honey and walnuts.

Today we are talking about Moldovan martyrs or sfinţişori, the tastiest and most handsome. Grown in an oven, rich in syrup and smeared with honey and walnuts, the saints can't help but whet your appetite, no matter what area of ​​the country you come from.

  • 1 kg of flour
  • 125 g sugar
  • 3 eggs
  • 450 ml of milk
  • 2 sachets of yeast
  • 1 sachet of vanilla sugar
  • 50 ml oil
  • 1 vanilla essence
  • the peel of a lemon
  • a pinch of salt
  • For syrup:
  • 250 ml of water
  • 150 g sugar
  • 200 g of honey
  • 250 g ground walnuts
  • lemon essence

Sift the flour into a large bowl. Make a mayo from: yeast, a little warm milk, a teaspoon of sugar and two tablespoons of flour. Allow to increase until it doubles in volume.

After it has risen, you can make the dough. Mix the mayonnaise with the flour, eggs, sugar, vanilla sugar and essence and gradually add the milk. When the dough is smooth, gradually add the lemon oil and peel and knead until the dough no longer sticks to your hands. Leave to rise for an hour, next to a heat source.

In the meantime, you can take care of the syrup. Boil the water with the sugar and mix until the sugar has melted. Let it boil for a few more minutes, then turn off the heat and add the essence.

When the dough has risen, you can start making martyrs. Form dough balls the size of a tennis ball. Start spreading the piece of dough with your hands until you get sticks.

Shape the dough into the shape of the number 8 and continue until you finish the dough. Place the martyrs on a baking paper tray and leave them to rise for another 20 minutes.

Preheat the oven to 175 degrees Celsius. Grease the martyrs with beaten egg and bake for about 30 minutes, reducing the heat after the first 10 minutes.

After the martyrs have cooled, you can syrup them with the syrup made earlier. Grease with honey and powder with ground walnuts, in abundance.


How do you make fluffy martyrs

The recipe of martyrs is based on the preparation of a cake dough, but the major secret that every housewife must know is that the preparation is different. In some parts of the country, when the dough is prepared for the martyrs, one part is kneaded in the classic way, while another part of the dough is scalded.

Martyrs with ground walnuts on top

How to scald the dough for martyrs

The amount of water needed to prepare the dough is boiled, and when it starts to boil, add half the amount of flour. Allow to cool well, then mix with the rest of the flour and other ingredients, then start kneading.

Another secret for fluffy martyrs is leaven

The dough for the martyrs is left to rise until it doubles in volume. This will help to grow fluffy martyrs, which will later ripen and brown much faster and nicer.

The aromatic taste of the martyrs is given by the syrup in which they will bathe. So, after they have been baked, they are left to cool a little, after which the sweet and aromatic syrup prepared is poured on top and it is left until the dough absorbs everything.

Ground walnuts mixed with cinnamon sprinkle immediately after the syrup has been added over the martyrs.


We start by preparing the composition for anointing the martyrs before putting them in the oven. Put a raw yolk in a bowl, add 50 ml of milk and mix until smooth. We are going to grind the walnut kernels, you give them through the walnut grinding machine. We put the peel of a lemon on the small grater.

In a saucepan put 300ml of water, add 150g caster sugar, a sachet of vanilla sugar, 1 rum essence and let it boil until you get a syrup. The syrup obtained, we put it in a bowl, we leave it to cool a little and when it reaches a warm temperature, we add in it the grated peel of a lemon.

Having prepared all this, we start to prepare the dough. In the bread machine, put the ingredients in the tub, in the following order, milk, water, butter (which we melt beforehand in the microwave), egg, caster sugar, sachet of dry yeast, bread and a teaspoon of salt. We set the bread machine on the kneading and leavening program and let the bread machine do its job. At my bread machine the cycle lasted 1 hour and 30 minutes.

If you knead the dough by hand, then put flour in a large bowl, make a hole by hand in the middle of the flour, add the sachet of dry yeast, caster sugar, salt, egg, butter, milk and water and start kneading, about 25 - 30 minutes (to get a very good result you have to knead the dough very well), until you get an elastic dough that does not stick to your hand. We leave the dough in the bowl in which we kneaded it, cover it with a clean towel and put it to rise in a warm place. Leave it to rise for 1 hour. After 1 hour and 30 minutes, the dough leavened nicely. It looks great.

We turn the dough on the work surface that we have previously baked and we start to form 20 balls of approximately equal size. I recommend you to weigh the resulting dough and divide the resulting quantity by 20, about as many martyrs came out to me. I made balls of 55-58 g. Approximately. The surface on which we form the martyrs does not necessarily have to be floured (my dough came out very well, it was not sticky, as such I was able to work it very easily.).

We take each piece of dough separately, we roll it between the work surface and the bridge of the palms until we obtain a long (50cm) and thin roll. Fold the roll in half, hold with one finger the end where the bend is, and start knitting. After we get the braid, we form a circle, joining the ends of the braid. After we have obtained the circle, we wrap it in the shape of an eight and put the martyrs thus obtained in a tray lined with baking paper. Let the martyrs rise for another hour, in a warm place.

After they have fermented, grease the martyrs with a brush, with the composition obtained from milk and yolk and put them in the oven for 20 minutes, until they brown slightly. After they are sufficiently browned, remove the martyrs from the oven. We syrup the martyrs well with the syrup prepared above, I brushed their balls with a brush soaked in the respective syrup, if you want, you can even immerse them in the syrup. After we syrup them, we grease them with honey. Then we sprinkled ground walnuts over them.

It keeps very well if you put them in a plate over which you pull a plastic bag. I can't tell you how nice it smells in the house when the martyrs are in the oven and they start to bake, mmmmmm a wonderful smell.

Moldovan martyrs or saints are a delight, they can be served both hot and cold.


3 martyrs' recipes proposed by culinary bloggers

Every year, on March 9, the Romanian housewives keep with holiness an ancient custom: that of cooking 40 martyrs, according to different recipes in each area of ​​the country, but just as tasty everywhere.

On March 9, the Orthodox Church celebrates the 40 martyrs killed in Sevastia. Beyond the Christian significance, the Romanians kept a gourmet custom: women cook martyrs, and men serve 40 glasses of brandy.

Martyrs, saints or bradosii as they are also called have the shape of the number 8, the figure of cosmic balance, and are baked from cake dough. Freshly taken out of the oven, they are greased with honey and sprinkled with ground walnuts, after which they are divided, for the souls of the dead, especially the children of the neighbors.

In Dobrogea and Muntenia, the martyrs are smaller and are boiled in sugar water, with cinnamon and walnut, symbolizing the lake where the Holy Martyrs were thrown.

We offer you 3 different recipes for martyrs, from 3 culinary bloggers.

1. Muntenian Martyrs - a recipe from Lauraadamache.ro

Ingredients for 250-260 martyrs

  • 300 gr flour
  • 150-160 very hot water
  • 1 pinch of salt
  • 2.5 l water
  • 2 large oranges (peel only)
  • 1 large lemon (peel only)
  • sugar (about 10-12 tablespoons)
  • ground walnut
  • cinnamon
  • esenta de rom
  • a knife tip salt

2. Martyrs of Lent - a recipe Bucatareselevesele.ro

  • 1 kg of flour
  • 150 g sugar
  • 50 g of fresh yeast
  • 1 teaspoon salt
  • 300 ml fresh vegetable (Wheat Life)
  • 250 ml carbonated orange juice (but mineral water also works well)
  • grated peel of 1 lemon
  • 1 vial of vanilla essence
  • 150 ml oil

3. Moldavian martyrs
In Moldova some baked martyrs (saints) are prepared that are so fluffy, syrupy and delicious that you can't refuse them.

Ingredient:

  • 600 g flour
  • 1 or
  • 25 g of yeast
  • a little grated lemon peel
  • 30 g butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 300 ml milk
  • 1 cup sugar
  • 1 cup honey
  • 2 cups of water
  • 1/2 teaspoon vanilla essence

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The cookbook


recipe and description taken from Iulia. Thank you!


Every year on March 9, the Day of the Holy 40 Martyrs of Sevasta is celebrated. This holiday is also called & # 8220Day of the Nameless & # 8221, of all those who do not have their first name among the saints or Men's Day. This day commemorates the murder of the 40 martyrs who lived in the time of Emperor Licinius and who were martyred for refusing to renounce Christianity.

Also on March 9, the Agrarian New Year begins, from this day you can start plowing, working the land.
On the day of the Martyrs, according to tradition, men must drink 40 glasses of red wine, wine that represents the sacrifice of the 40 Martyrs, those who cannot drink the 40 glasses, must at least taste or be sprinkled with wine, for to have health and work power over the year.
On March 9, the women prepare 40 martyrs. In some areas the martyrs are made of dough that is baked in the shape of the figure 8 and then greased with honey and sprinkled with walnuts. Martyrs can take many forms, not only the form of the number 8, they are also made in the form of a dove, a human or a bee.
In other areas the martyrs are made from a dough also in the shape of the number 8, which is boiled in a sweet juice in which honey, sugar, ground walnuts, cinnamon and various essences are added.
Martyrs are very tasty in whatever form they prepare, they are usually given to commemorate the dead.
From one area to another of the country, the martyrs change their name: in Bucovina they are called saints, in Moldova saints or saints, in Muntenia macenici or macinici and in Tara Romaneasca brandusi or brandusei.

dough I made it in the bread machine, from:

150 ml of warm milk
100 ml of warm water
80 g melted butter
1 or
150 g sugar
1 teaspoon salt
550 g flour
one sachet of dry yeast (7g)


Recipe boiled martyrs (saints)

On March 9, the 40 Martyrs killed in Sevastia, who lived during the reign of Emperor Licinius (308-324), the great persecutor of Christians, are celebrated.

The 40 holy martyrs were Christian soldiers and were part of the 12th Fulminate Legion of Armenia. These were not only Romans of origin, but also Greeks, mixed with Armenians.

There are many customs related to this Feast, including the preparation of martyrs or saints or martyrs - 40 in number.

Boiled martyr ingredients (saints):


For the dough:

For syrup:

Grated peel of a lemon

2 sachets of vanilla sugar


Method of preparation boiled martyrs (saints)

In a bowl put flour, add a pinch of salt, water and mix everything until you get an elastic dough, which does not stick at all by hand. We take the very small pieces of dough, each one separately, we roll them between the work surface and the bridge of the palms until we obtain a roll of approximately 7cm and thin. From the obtained roll, we form a circle, then we wrap it in the shape of 8.

We put all the obtained martyrs to dry on a sheet of paper, until the next day. The next day, after they have dried, we can prepare them.

In a saucepan put 2 liters of water, add caster sugar, vanilla sugar sachets, a pinch of salt and bring to a boil.

When the water starts to boil, add the martyrs to the pan and let them boil until soft. During boiling, stir from time to time in the pan so that the martyrs do not stick to each other.

When they are cooked enough, add honey, grated lemon peel, rum and walnut essences and mix. If you like cinnamon, you can also add cinnamon. Martyrs cooked in this way can be served both hot and cold.


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