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Export 6 ingredients for grocery delivery
Step 1
In a standing mixer with the hook attachment, combine the flour, water, oil and salt. Mix for around 15 minutes until the dough is soft but not sticky.
Step 2
Let the dough rest for 20 minutes.
Step 3
Dust your worktop with a little flour then using a rolling pin, roll the dough as much as you can until it gets to roughly 1/2 cm in thickness.
Step 4
You will need two round cookie cutters, one larger and one smaller. (I used a shot glass and a smaller piping nozzle)
Step 5
Use the larger cookie cutter and cut rounds into the dough. Remove the excess dough and using the smaller cookie cutter, cut into the circles to obtain rings.
Step 6
Twist the rings to form the number eight. Press a little bit in the middle of the dough to ensure the number stays in place and set aside on parchment paper. Repeat with the remaining circles.
Step 7
Use the excess dough to roll it again and repeat the above process until you have no more dough left. You should have around two parchment papers full of 8-shapes. Sprinkle with a little flour and let the dough dry overnight.
Step 8
Bring 2 litres of water to a boil. Add the vanilla sugar and cinnamon sticks. Add the dried mucenici and simmer for around 10-15 minutes until the mucenici start floating. Try one to ensure they are cooked. They should be a bit al dente.
Step 9
Add the sugar, orange and lemon zest, rum essence and 2/3 walnuts. Mix with a wooden spoon until the sugar is fully dissolved.
Step 10
The mucenici are now ready to be served in a bowl. Use the remaining 1/3 nuts to sprinkle on the top of the mucenici during serving.
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