Start by ensuring all your ingredients are at room temperature. Warm the whole milk slightly, taking care not to overheat it.
In a bowl, mix the lukewarm milk with the dry yeast and let it sit for about 10 minutes. This will activate the yeast and ensure your dough rises beautifully.
Once the yeast is frothy, add the eggs one at a time, whisking thoroughly after each addition. Then, incorporate the vanilla essence and lemon zest, which will infuse the dough with lovely flavors.
Gradually fold in the flour until combined. Begin kneading the dough for a few minutes by hand – the goal is to achieve a smooth, elastic texture.
Next, introduce the soft butter into the dough and continue kneading until it’s fully incorporated and the dough is compact.
If you own a planetary mixer, this is the time to use it. The dough hook will make the kneading process even more effortless.
Once the dough is kneaded, place it in a lightly oiled bowl or container. Cover it and allow it to rise for about 1 hour, or until it doubles in size.
When the dough has risen, turn it out onto a floured surface. Shape it into a ball, then divide it into equal parts. Roll each piece into a ball.
To shape the Mucenici, punch a hole in the middle of each ball, widening it to form a donut shape. Twist the dough into a figure eight.
Line a baking pan with parchment paper and place the shaped pastries on it. Allow them to rest at room temperature for an additional 20 minutes.
While they rest, preheat your oven to 180° C (356° F) without a fan. This will ensure even cooking.
Before baking, brush the pastries with the remaining egg for a beautiful golden finish. Bake them for approximately 30 to 35 minutes, until they’re golden and fragrant.
As soon as they’re out of the oven, brush them with warm honey and roll them in ground walnuts mixed with sugar if desired. Enjoy them warm or at room temperature!
