Stuffed Vegan Sfințișori (Mucenici)

Ingredients

Dough:

• 120 ml — sparkling water
• 20 g — cocoa powder
• 1 level tbsp (5g) — dry yeast
• 50 g — solid sweetener of choice
• 1 pinch — table salt
• 15 ml (2 tbsp) — rum extract
• 1 tsp — grated lemon zest
• 180 g — whole wheat flour
• 30 ml — rapeseed oil
• 20 g — whole wheat flour (for working the dough)

Filling:

• 50 g — coconut flakes mixed with 3–4 tbsp of a light-coloured jam or preserve
• to taste — sweetener if the filling doesn't seem sweet enough

Topping:

• 5 pieces (50g) — ground walnuts (or coconut flakes)
• 30 ml — agave/maple syrup or solid sweetener dissolved in 2 tbsp of water

Preparation

1. I mixed all the ingredients (except the flour) with a fork (you can also use a whisk, a hand mixer, or a blender).
2. I incorporated the flour into the wet mixture by hand; I used a little oil to remove the dough from my hands and kneaded until everything came together.
3. I left the dough covered with a towel at room temperature until it had doubled in size.
4. I divided the dough by eye into 4 parts and rolled each one out as thinly as possible on the work surface. I placed a spoonful of filling on one side of each sheet, folded the dough over pressing with my hands, rolled tightly, and shaped them into a figure of 8; I baked these for about 30–35 minutes at 180°C in a tray lined with baking paper (adjust time according to your oven).
5. I brushed each Sfințișor with my preferred liquid sweetener and sprinkled with ground walnuts.

Recipe in pictures

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