Imagine this: fluffy dough, soaked in aromatic syrup, coated with honey and toasted walnuts. Yes! These are called “Mucenici” (pronounced moo-cheh-nee-che) and they are a traditional romanian treat, enjoyed on the 9th of March.

Here’s how to make them:

Ingredients for 12 Mucenici

Active time: 1 h

Total time: 12 h rise overnight + max. 2 h rise the next day + 1 hour (making the dough, forming and baking)

For the Dough:

500g all-purpose flour
15g fresh yeast
250ml warm milk (about 37°C)
70g granulated sugar
80g unsalted butter, cold
1 egg
1 tsp vanilla extract
½ tsp salt
Zest of ½ organic lemon

For the Syrup:

250ml water
100g sugar
1 vanilla bean
Zest of ½ organic lemon (peeled with a vegetable peeler)

Toppings:

60g honey
100g ground walnuts

Step 1: Prepare the Dough

In a small bowl, mix sugar with lemon zest to release its aroma. In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, warm milk, cold butter, salt, egg, vanilla extract and the sugar-zest mixture.
Knead on low speed for about 10 minutes, until the dough becomes smooth and elastic. Cover and refrigerate overnight.
The next day, let it sit at room temperature for an hour before shaping.

Step 2: Shape the mucenici

Divide the dough into 12 equal pieces (about 85g each), working on a clean surface without flouring it. If the dough is too sticky, lightly flour your hands. Roll each piece into a long rope (about 40cm), then twist it into an “8” shape.
If the dough sticks while rolling, add the smallest amount of flour—too much will make shaping difficult. Place them on two parchment-lined baking trays (I fit 6 per tray) and let them rise in the warm oven for an 1 hour, until puffy.

Step 3: Prepare the syrup

While the mucenici are rising, bring water, sugar, vanilla seeds and pod and lemon peel to a boil. Let it simmer with the lid on for about 5 minutes, then set aside to cool. Before using, remove the vanilla pod and lemon peel.

Step 4: Roast and grind the walnuts

Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring occasionally, until they release their aroma and turn golden. Let them cool slightly, then grind them finely using a food processor.

Step 5: Bake the mucenici

Preheat your oven to 180°C (356°F) and bake the mucenici for 8–10 minutes, or until golden brown.

Step 6: Soak & Coat

Let them cool slightly (about 30 minutes), then dip each mucenic in the syrup for 20 seconds per side. Brush with honey and generously coat in ground walnuts.
Enjoy them fresh!

You can also see the process on my Instagram post.

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Mucenici Moldovenești