Martyr


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Heat the milk a little. Dissolve the yeast in a small cup of milk, and put the rest in a larger bowl. Beat the eggs well and put them over the milk.

Add the sugar and vanilla sugar, yeast and essence, orange peel and mix everything well until the sugar melts. Add the flour until the crust hardens. After the crust hardens, add the oil.

Not all at once, but in two or three installments. And knead well with oil, then leave to rise for 1 hour. After the dough has risen, break the dough into pieces, about the size of an apple. Roll it in your hand until you make a roll, join its ends and then twist it. And so on, until you fill the tray. Some space should be left between them. We leave them in the tray until they double in volume. After they have risen in the pan, grease them with the egg yolk and milk and put them in the hot oven at 180 degrees until they brown nicely. After the martyrs have browned, take them out on a plate and let them cool a bit before greasing them with honey, otherwise they will flow. Sprinkle with ground walnut kernels and you're done. !!


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