Romanian Fluffy Mucenici - Walnut and Cinnamon Bread

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Romanian Fluffy Mucenici - Walnut and Cinnamon Bread

A simple and perfect fluffy mucenici recipe is also good for those who want to make vegan version now - the ingredients adapt easily because there are not many and the whole process is beautiful. You have fluffy and tender layers of cinnamon dough here (you can omit it or replace it with coconut), they absorb the syrup very well and the mucenici come out not only fluffy but also very tender. The modeling process is very simple, you can collaborate with the little ones in the family, they will be the first to appreciate these delicious martyr buns.



250 ml
in the fasting version put vegetable milk (soy, almonds, coconut) or plain water
Active dry yeast
10 g
or 25g fresh yeast
Vegetable oil
100 ml
White flour
400 g
Vanilla Extract
2 tsp
250 g
Baking powder
10 g
Melted butter
50 ml
or oil in the fasting version
Cinnamon powder
40 g
or coconut, or you can not put at all, just sugar
Lemon zest
1 tsp
and rum, any flavors you like
1 piece
optional, for greasing on top

Step by step


Hot (not hot!) Milk is mixed with 1 tablespoon of sugar and dry yeast.


Leave for 10-15 minutes until it foams on top and then stir a little more.


In a bowl put flour and baking powder, mix.


Add the milk with the yeast, the oil and 1 teaspoon of vanilla essence.


Start mixing with a spatula or spoon.


Until the dough accumulates and is more homogeneous.


Now sprinkle a little flour on the table, take the dough out of the bowl and knead it for 1-2 minutes more actively.


Put it back in the bowl and let it cover for 30-40 minutes.


After this time, take it out on the table again, cut it into 12 pieces of equal size and form balls out of them.


Take each ball in turn, spread it with the facal in a rectangle.

Grease the top with a little melted butter or plain oil.


Sprinkle with 1 tablespoon of sugar and a little cinnamon.

If you don't like cinnamon, you can omit it or replace it with coconut, cocoa, poppy seeds, etc.


Roll the rectangle.


Cut the roll into 2 parts, but do not cut completely in half - it remains intact.


Take the first edges, twist them 1-2 times.


And glue the ends, so we have the first piece of 8 ready.


Do the same with the other side and we get a beautiful, simple and elegant martyr-bun.


Do the rest of the martyrs in the same way.

Along the way, arrange them in an oven tray lined with baking paper. Let it rise in the pan for 10-15 minutes, before baking.


For a beautiful gloss and color you can grease them with beaten egg before putting them in the oven. In the post version, skip this step.

Bake for 20-25 minutes at 180 degrees, or until evenly browned.


Until the martyrs are in the oven, quickly prepare the syrup - boil 1 glass of water with 0.5 glasses of sugar, add lemon peel, vanilla and rum, according to your preferences.


The ready-baked, hot martyrs are anointed with plenty of syrup.

I had 2 trays of martyrs and I evenly distributed the syrup to reach me for both rounds.


As soon as the syrup has not dried, sprinkle chopped walnuts on top, so that it sticks better to the surface of the martyrs.


Let the martyrs penetrate well and cool a little, but I can tell you for sure that you will not have patience ...

They are very soft, tender, fluffy and all layers of cinnamon combine perfectly with walnuts and syrup. It syrups well and quickly due to its shape.


We liked them very much and I think they remain favorites for a long time before.

Good appetite!

Quantity: 12 pieces (12 pieces)
Prep time: 90 min
Difficulty: intermediate
Ready in: 60 min
Publish date:


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