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.