Dough:
Rub the yeast with a spoonful of sugar, and put the water in a kettle on the fire until it becomes warm.
Sift the flour into a bowl, sprinkle with salt, remaining sugar, vanilla bean sugar, yeast and mix lightly by hand.
Add the grated orange peel, water gradually and knead until you get an elastic dough, non-sticky and easy to shape.
Finally add the oil.
Sprinkle a little flour on the bottom of the bowl, put the dough, cover it with a clean towel and leave it to rise away from the current.

Pour the leavened dough on the work table and divide it in two, then break 6 pieces from each half.
We take the first piece, twist it on the table with our palms until we get a long and thin roll, then we give it the shape of eight. Do the same with the other pieces.

Grease a tray with oil, line it with baking paper and place the formed martyrs.
We turn on the oven and set it to a suitable temperature.
Leave the tray of martyrs on the stove for another 10 minutes, then put them in the hot oven for 25-30 minutes until they brown nicely.

Syrup:
Mix all the ingredients in a kettle and put them on the fire.
From the moment it starts to boil, let it simmer for 15 minutes.
Take the martyrs out of the oven, then warm them, put them in syrup and then sprinkle them with ground walnuts.

We cover them with baking paper, a towel and let them cool there.
They will keep fragile.
Good appetite!


Fasting Martyrs - Recipes

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Ingredients for the Recipe Fasting Martyrs stuffed with walnuts:

  • For the dough:
  • 1 kg of flour
  • 40 gr of fresh yeast
  • 450 gr water / soy drink / rice drink
  • 50 gr sugar
  • 50 ml of sunflower oil
  • 1 teaspoon lemon peel & acircie
  • 1 teaspoon orange peel
  • vanilla extract
  • 1/2 teaspoon salt
  • Read also: Moldovan martyrs, the simplest and fastest recipe! The secret of the housewives was found out
  • Filling:
  • 300 ml of water
  • 150 g sugar
  • 100 gr ground walnuts
  • 30 gr cocoa
  • 25-30 gr pesmet
  • 1 tablespoon rum essence
  • Syrup:
  • 750 ml of water
  • 125 g sugar
  • grated peel of lemon & acircie and orange
  • For grease and decoration:
  • honey
  • coarsely ground walnut

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Map

Orthodox Calendar 2021

POST DAYS AND POSTS
Wednesdays and Fridays over the year, except for those with release, marked with maps
Epiphany Eve (January 5)
Beheading of St. John the Baptist (August 29)
Exaltation of the Holy Cross (September 14)
Easter Lent (March 15 - May 1)
Lent of the Holy Apostles Peter and Paul (June 28 - June 28)
Lent of the Assumption (August 1 - August 14)
Lent (November 14 - December 24)

NO WEDDINGS
On all fasting days over the year
On the days of the royal feasts and on their eve
During the week of leftover meat (March 7 - March 13)
In the Lent of Easter (March 14 - May 2)
In the Light Week (May 3 - May 9)
In the Lent of the Holy Apostles Peter and Paul (June 28 - June 28)
In the Assumption of the Blessed Virgin Mary (August 1 - August 15)
In the fast of the Nativity (November 14 - December 24)
In the period from Christmas to Epiphany (December 25 - January 6)


Ingredients for syrup

1. Combine mineral water with yeast and sugar, then set aside for 10 minutes.

2. Mix the flour with the salt and make a hole in the center. Add the raised yeast, oil, essences and citrus peel.

3. Knead the dough for at least 20 minutes, or until smooth and non-sticky. If necessary, add a little more flour.

4. Leave the martyr dough to rise in a warm place, covered with a clean towel, for at least an hour.

5. After the dough has doubled in volume, turn it over on a well-floured work table.

6. Divide it into 10 or more equal pieces, depending on how big you want your martyrs to fast.

7. Roll each piece of dough on the floured countertop with your palms, until the dough is 30-40 cm long.

8. Glue the ends of the dough (you can use a little water to glue them better) and twist the martyr so that a perfect 8 comes out.

9. Place the martyrs thus prepared in the tray, one by one. Allow them to rise for an hour, or until they increase their volume considerably.

10. Grease the martyrs with a little oil and bake them for 30 minutes at 180 degrees, or until they turn brown and pass the toothpick test.

11. While the fasting martyrs are baking, prepare a syrup of 8-10 tablespoons of honey, combined with a cup of water. Put the mixture on the fire until it becomes homogeneous.

12. When the fasting martyrs come out of the oven, spread the syrup over them since they are hot, then sprinkle them with plenty of ground walnuts.


Fasting sweets & # 8211 Martyrs of Wallachia

Ingredient: 300 g flour, salt, 150-160 ml very hot water (but not above 50 degrees) plus 2.5 l boiling water, peel of two large oranges, peel of one large lemon, 10-12 tablespoons of sugar , ground walnut, cinnamon, rum essence
Preparation: put the flour in a bowl, add a pinch of salt, and pour hot water in the middle. Knead until the dough becomes elastic and cools completely. If more flour is needed, add another tablespoon. Move the dough on the work surface lined with flour, divide it into balls, and from each ball form long and thin strings (slightly thinner than a lace), which are & # 8220weave & # 8221 in the form of 8. Leave the martyrs dry until the next day. Put a large pot of water, sugar, grated lemon and orange peel and a pinch of salt on the fire, and when it starts to boil, add the martyrs. Boil over low heat, and after rising to the surface, leave for about 3-4 minutes. After the fire is extinguished, add the rum essence, cinnamon and 4-5 tablespoons of ground walnuts. When placed on a plate, add more walnuts to taste.

See others here martyr's recipes!


Method of preparation

For starters, prepare the dough as follows: mix the flour with the sugar, salt and warm water.

Follow the oil, lemon peel and lemon essence and knead well for about 15 minutes. Put the dough in a clean bowl and leave it to rise for 1 hour.

After it has risen enough, take a piece of dough and roll it until you get a thin string. We roll the two ends over each other and tie them like a bracelet. From this bracelet, we form an eight, bringing one of the ends over the other.

It is placed in the tray, where it is left to rise for another 20 minutes.

Being fasting, we will grease them with just a little water and sugar and put them for 30 minutes in the preheated oven, at 175 degrees C.

Meanwhile, prepare the syrup: in a bowl, put on the fire water, sugar, lemon peel and essence and leave on the fire until the sugar dissolves.

After removing the martyrs from the oven, I let them cool and I syruped them with the syrup prepared earlier. I let the syrup in them for 20 minutes.

All we have to do is grease each martyr with honey and sprinkle ground walnuts in abundance.


Recipes for fasting Moldovan martyrs

  • 500 g flour
  • 250-300 ml of water
  • 25 g of yeast
  • 1/2 teaspoon salt
  • 3-4 tablespoons oil
  • 1 teaspoon sugar

1. To start, prepare the mayonnaise: mix the yeast with a teaspoon of sugar, a tablespoon of flour and a little warm water. Leave the yeast to work for 10 minutes.

2. Put the mayonnaise over the rest of the flour, add salt, water and oil. Knead until the dough can come off the bowl. The dough should be slightly soft and if it is too hard, add warm water and a little oil. Allow to rise for 25 minutes.

3. The dough is divided into 12 pieces, and each is worked into a roll which is then woven in the form of the number eight. Place in a pan greased with a little vegetable fat and lined with flour. Bake for 25 minutes.

4. Make the syrup by boiling the ingredients. After the martyrs have baked, they are placed on a plate and syruped, then greased with honey and sprinkled with ground walnuts. Once soaked, they are only good to give to loved ones.


Moldovan martyrs, how do we prepare the best dough?

The dough of martyrs is a wonderful one, similar to that of sweet bread, just not as soft. It kneads easily, it goes well every time and I won't tell you what fluffy martyrs we get. I kneaded the dough with the help of the mixer, but of course you can knead it by hand just as easily and with the same results. Don't forget to have all the ingredients at room temperature. The milk should be warm, but not hot. If the milk is cold, the yeast will not activate and the dough will not rise. If the milk is too hot, it will lose its properties. To check the temperature of the milk, remember that you do not have to burn your finger. Then knead it until it becomes supple and elastic. You will feel that it will become very fine to the touch.

Then all you have to do is let the dough of Moldovan martyrs grow. After the dough has risen you can shape the martyrs. You have two ways to model them in the video recipe, you choose the easiest one for you. After the martyrs are ready, let it cool, and then syrup them. Grease them with honey and sprinkle with ground walnuts. You can not syrup them if you are not a fan of syrupy sweets. I challenge you now to stop eating! This will certainly be very difficult. These Moldavian martyrs are fragrant, fluffy and absolutely delicious. I like everyone and I advise you to share them with as many loved ones as possible!


Martyrs of Lent

Martyrs of Lent
Christian Feast of Saints 40 martyr from Sevastia overlapped over the beginning of the traditional agricultural year and generated a traditional Romanian holiday, martyrs. In the popular belief of the day martyrs the days of the old women end, leaving room for the days of the old men. Housewives do it in honor Holy Martyrs , 40 coils called sanctify , martyr or fir . In Moldova, they have the shape of the number 8 and are baked from cake dough , then greased with honey and walnuts. In Dobrogea and Muntenia, martyrs are smaller and are boiled in water with sugar, cinnamon and walnuts, symbolizing the lake in which they were thrown The Holy Martyrs . They are taken to church to be blessed and then consumed in the family.

Post Martyr dough ingredient:

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

Post Martyrs syrup ingredient:

300 g sugar,
800 ml water,
grated peel of 1 lemon,
1 vial free of rum,

Other ingredients used in Martyrs:
6 tablespoons honey,
300 g ground walnuts,

Martyrs dough preparation:

We put the flour in a plastic bowl. Dissolve in 50 ml of warm whipped cream 1 teaspoon of salt, 1 teaspoon of sugar and 50 g of fresh yeast. Heat the rest of the whipped cream. Add to the whipped cream in which we dissolved the yeast, add the rest of the sugar, grated lemon peel, vanilla essence ampoule, and 250 ml of carbonated juice (mineral water) and start kneading until the dough is homogeneous and comes off the walls of the bowl. .

At this point, gradually add the 150 ml of oil and continue to knead the dough until the oil is absorbed by the dough and comes off the walls of the bowl again. Sprinkle on top with a little flour, cover with a towel and leave to rise until it doubles in volume.

While the dough is leavening, we take care of the syrup (I prepared it the night before the work went like a & # 8222strune & # 8221). In a saucepan put 300 g of sugar, grated peel of 1 lemon, and 800 ml of water. Put the pan on the fire and let it boil until the sugar melts. When it has cooled a bit, add the ampoule with rum essence. Leave to cool and move back to the dough.

From now on, the dough has doubled in volume. On the work surface sprinkled with flour, we turn the dough upside down, knead it lightly so that the air comes out of it, we give it the shape of a roll with a diameter of 7 & # 8211 8 cm and we cut it into 3 cm wide rounds. We twist each round, giving it the shape of a long wick with a thickness of about 1 cm. After we get this & # 8222 wick & # 8221 the word comes, but it seems that today I have fires and fireworks in my head & # 8230. the large, pointed and medium one) and let the wick twist out of inertia.

Martyrs of Lent

We place the twist back on the work table, continuing to hold the parts of the wick with our fingers and with the right hand we twist the wick in the opposite direction in order to obtain a smaller braid. Now join the braid in the form of a crown, press the ends so that it does not fall apart then undo the formed circle and twist the glued part to give it a beautiful shape.

We now form the octopuses from the crowns obtained and place them in the tray on baking paper where we will leave them to rest for about 10 minutes. During this time we turn on the oven to heat it up. Place the tray with the Martyrs in the preheated oven and bake them until they are nicely browned.

After they are browned, take them out of the oven and so hot, dip them in the syrup prepared in advance for a few seconds on both sides. After they are syruped, we brush them with melted honey. We can sprinkle them with walnuts or leave them just brushed with honey.

Fasting Martyrs Braiding Video

Below I put a video for those who have not done so far martyr with the part of twisting, weaving, which was also difficult for me to understand a few years ago when I first prepared this delicacy. I hope it will be useful and I apologize for the quality of the video, but unfortunately we do not have the necessary equipment and we did not have a cameraman to film the process and here is the result & # 8230.

Good appetite! Maybe you want to see the recipe as well Moldavian martyrs , or Martyrs of Muntenia !


Video: How You Can Beat The Martyr To Paradise! ᴴᴰ Ramadan 2015 by Majed Mahmoud #TDRRamadan2015


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