Fluffy Honey Walnut Brioche - Traditional 'Mucenici' - 'Martyrs'
- felichiccuisine
- Mar 7, 2024
- 7 min read
Updated: Mar 9
Soft, Fluffy & Perfectly Sweet
Soft, fragrant, and soaked in honey and walnuts, Mucenici (or "Martyrs") are a beloved Romanian treat, traditionally prepared on March 9th to honor the 40 Martyrs of Sebaste. These sweet, soft, honey-glazed pastries shaped like the number eight are a staple of the celebration, symbolizing renewal, faith, and the arrival of spring. Their fluffy, brioche-like texture, combined with the rich flavor of honey and walnuts, makes them an irresistible treat.
Whether you’re continuing a family tradition or trying them for the first time, this recipe will fill your home with the warm, comforting aroma of vanilla, citrus zest, and freshly baked dough.
With their delicate sweetness and irresistible texture, these honey-kissed treats are perfect for sharing with family and friends.
If you've never made Mucenici before, don’t worry! This recipe walks you through every step to achieve perfect, pillowy pastries. Let’s dive into this delightful recipe and bring a taste of Romanian heritage to your table!
The Story & Tradition Behind 'Mucenici' - 'Martyrs'
The tradition of mucenici in Romania is deeply rooted in the legend of the 40 martyrs.
According to the story, during the reign of the Roman emperor Licinius, 40 Christian soldiers were ordered to renounce their faith and worship pagan gods. When they refused, they were stripped of their clothes, marched across a frozen lake, and left to die in the cold.
The story goes on that their bodies were found by a group of Christian women, who had come to the lake to mourn their loved ones who had also been executed for their faith.
The women buried the 40 martyrs and marked their graves with eight-shaped loaves of bread, symbolizing the number of martyrs who survived the ordeal.
This shape represents the victory of faith over death, and the treat is traditionally enjoyed on March 9th to commemorate the martyrs.
From Symbol to Sweet Bread
Today, families and communities gather to make and share mucenici during this time.
These Mucenici brioches are made from a dough similar to sweet French bread, giving them a soft, tender texture and a rich, buttery flavor. Traditionally sshaped into the number "8" to represent the 40 Christian martyrs, they’re baked to perfection.
Once out of the oven, they’re soaked in a syrup infused with orange and lemon zest, or drizzled with honey and topped with crunchy ground walnuts. You can even add raisins or other ingredients for an extra boost of flavor.
Mucenici remains a beloved part of Romanian culinary tradition, enjoyed by people of all ages. It serves as both a delicious dessert and a meaningful symbol of faith and community.
Why You’ll Love these 'Mucenici'
These pastries are made from a rich, brioche-like dough, ensuring they are soft, airy, and melt-in-your-mouth delicious. The combination of butter, milk, and eggs creates a tender, pillowy texture, while the double rise makes them light and fluffy inside.
Unlike other pastries, mucenici are not overly sweet on their own - which makes them the perfect base for their signature honey glaze. Once coated in honey and sprinkled with walnuts, they transform into an indulgent dessert.
Before You Start – Tips for Perfect Mucenici
✔ Use High-Quality Ingredients – Fresh flour, good-quality butter, and fresh citrus zest will enhance both the flavor and texture of your mucenici.
✔ Activate the Yeast Properly – If using dry yeast, dissolve it in warm (not hot!) milk with a little sugar and let it sit for 5-10 minutes until foamy. This ensures a good rise.
✔ Knead the Dough Well – Kneading is key to developing gluten, which gives the dough its soft and elastic texture. Aim for at least 10-15 minutes of kneading until the dough is smooth and stretchy.
✔ Let the Dough Rise Fully – Patience is crucial! Allow the dough to double in size during the first rise (about 1-2 hours in a warm place). This ensures light, airy mucenici.
✔ Don’t Overbake – Bake until golden brown. Overbaking can make them dry, so check for a soft but firm texture.
✔ Syrup or Honey While Warm – If soaking in syrup, do it while they are still warm so they absorb the flavors better. If brushing with honey, apply it warm so it spreads easily.
✔ Store Properly – Keep them in an airtight container at room temperature for up to 2 days or freeze for longer storage. Warm them up slightly before serving for the best taste.
How to Make Fluffy Honey Walnut Brioche - 'Mucenici'
1. Prepare the dough
✔ In the bowl of a stand mixer, combine 50 ml of warm milk, yeast, 1 tablespoon of flour, and 1/2 teaspoon of sugar.
✔ Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
✔ After the yeast has activated, add the rest of the warm milk, sugar, eggs, butter, vanilla extract, orange zest, lemon zest, and salt to the mixer bowl.
✔ Gradually add the sifted flour, a little at a time, until fully incorporated.
✔ Increase the speed to medium-low and knead for 10-15 minutes, or until the dough becomes smooth, elastic, and slightly sticky.
✔ Cover the bowl with a kitchen towel.
✔ Let the dough rise in a warm place for about 1 hour, or until doubled in size.
2. Shaping the Brioches
✔ Once the dough has risen, transfer it to a lightly oiled work surface.
✔ Divide it into 4 equal parts, then further divide each part into 6-8 smaller pieces.
✔ Take one piece and roll it between your palms to form a thin rope about 1 cm thick and 50 cm long.
✔ Fold the rope in half and gently twist the two halves together.
✔ Bring the ends together to form a circle and pinch them to secure.
✔ Cross the two loops of the circle over each other to create a figure-eight shape.
✔ Place the shaped dough on a baking tray lined with parchment paper.
✔ Cover the shaped mucenici with a kitchen towel and let them rest for another 20 minutes.
3. Baking the Brioches
✔ Brush the mucenici with the beaten egg wash.
✔ Bake for 20-25 minutes, or until golden brown.
✔ While still warm, brush them with honey and generously sprinkle with ground walnuts.
To Wrap it Up
Making mucenici is more than just baking - it’s a beautiful tradition that brings families together. The scent of citrus zest and vanilla, the feel of soft dough under your hands, and the joy of sharing these golden, honey-glazed treats make this recipe truly special.
Whether you’re preparing them for the March 9th celebration or simply want a delicious, comforting pastry, this recipe is one you’ll want to make again and again.
Once you take that first bite of soft, fluffy, honey-drenched 'Mucenici', you’ll know it was all worth it!
Fluffy Honey Walnut
Brioche Recipe
Their fluffy, brioche-like texture, combined with the rich flavor of honey and walnuts, makes them an irresistible treat.
✔ Servings: 12-14 brioches
⏱ Prep Time: 20 min
⏳ Baking Time: 15-20 min
⏳ Rising Time: 1 h
⏰ Total Time: 1 h 40 min
Ingredients
500g (4 cups) all-purpose flour)
10g (1 tbsp) dry yeast (or 30g fresh yeast)
3 egg yolks + 1 whole egg
220ml (just under 1 cup) warm milk
120g (½ cup) butter, softened
150g (¾ cup) sugar
1 tsp vanilla extract
½ tsp lemon zest
½ tsp orange zest
1 pinch of salt
1 egg for egg wash
To serve
50ml (¼ cup) honey
50g (½ cup) ground walnuts
Method
Prepare the dough
1. In the bowl of a stand mixer, combine: 10g dry yeast, 50ml warm milk, 1 tbsp flour, and ½ tsp sugar. Stir gently, cover with a towel, and let sit for 5-10 minutes until frothy and bubbly.
2. Once the yeast is activated, add the remaining warm milk (170ml), egg yolks + whole egg, sugar, softened butter, vanilla extract, orange zest, lemon zest, and a pinch of salt. Attach the dough hook and start mixing on low speed.
3. Gradually add the sifted flour, a little at a time. Increase the speed to medium-low and knead for 10-15 minutes, until the dough is smooth, elastic, and slightly sticky.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Shape & Bake the Brioche
5. Line a baking tray with parchment paper and set it aside.
6. Once the dough has risen, transfer it to a lightly oiled work surface. Divide it into 4 equal parts, then further divide each part into 6-8 smaller pieces.
7. Take one piece and roll it between your palms to form a thin rope (~1 cm thick, 50 cm long).
8. Fold the rope in half and gently twist the two halves together. Bring the ends together to form a circle, pinch them to secure, then cross the loops to form a figure-eight shape.
9. Place the shaped dough on the prepared baking tray. Cover them with a kitchen towel and let them rise in a warm place for 30-45 minutes, or until noticeably puffed up.
10. Meanwhile, preheat the oven to 180°C (350°F / Gas Mark 4).
11. Brush the mucenici with beaten egg wash. Bake for 20-25 minutes, until golden brown and slightly firm to the touch. If they brown too quickly, loosely cover with foil for the last 5 minutes.
Enjoy!
Words of Wisdom to Remember:
"A people without the knowledge of their past history, origin, and culture is like a tree without roots." — Marcus Garvey
Have you ever made mucenici before? Let me know in the comments - I’d love to hear about your experience!
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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