Moldovan sweet bread, Tătăruși style, crafted by mrs. Liliana

Following the winding path through the Cathedral of Beeches, delving into the infinity of times laden with stories of supernatural beings, breathing in both the crisp air from the ancient forests and the sweet scent of goodness, you arrive in Tătăruși commune. The place seems as if it’s taken straight out of a fantastic narrative where each moment to come leaves room for the unknown and amazement. Today, we are guests of Mrs. Liliana, known throughout the commune for the sweet bread she has been making for several decades. In the kitchen, where a soothing warmth blends with the scent of orange blossoms, we find Liliana, ready to bake plump sweet breads that will satisfy the craving for something sweet. Particularly suitable for celebrations or discerning guests, Tătăruși sweet bread has some unique characteristics.

First and foremost, according to Mrs. Liliana, making good sweet bread requires time. Nothing is rushed, and consistency is the key word. From temperature to filling, from time to ingredients, everything must follow a natural rhythm for the final result to rhyme with “delicious.” The process, like a culinary ritual of sweet bread-making, takes about 8 hours, but the outcome exceeds all expectations.

First, a few eggs are beaten well until they have a pale color. Then sugar and oil are added, and everything is incorporated with an energy bordering on the divine. About two large glasses of mineral water are brought to a boil, left to cool, and then yeast the size of a walnut is added. Flour is gradually added, mixed well, and left to rise. Then, the two types of aforementioned ingredients are combined in a sacred dough that will be a kind of body of the sweet bread. Everything is left in a warm, constant temperature for at least an hour and a half. During this time, a proud filling made of ground walnuts, cocoa, water, sugar, crushed biscuits, a few drops of vanilla essence, and orange zest is prepared.

Returning to the dough, it will go through a thorough kneading process and will be kneaded well with flour until it feels right in the hands, for another hour. Then, as you might have guessed, it is left in peace for another two hours, in a warm place.

The dough is divided and rolled out into a sheet ready for filling. The stretched sheet is sprinkled with rum essence, and then the filling is placed alongside pieces of Turkish delight. It is rolled and tied with the second full roll, creating a braided shape. The sweet bread is placed in a tray and, with God’s help, left to rise for another two hours, covered with a cloth. Before being put in the oven, they are brushed with beaten egg and sprinkled with poppy seeds or halves of walnuts, both for decoration and taste. The sweet breads will stay in the oven for at least an hour, during which time they should not be touched. Whether it takes time or not, the recipe has something special, thanks to the lady who prepares it! With all her joy and wonderful energy, we know for sure that her reputation in the commune as the most skilled homemaker is well-deserved. When you pass through Tătăruși, take your time and stop to recharge with the moments that lie ahead, facing life!

Ingredients:

Dough:

– 1 kg of flour

– 4 country eggs

– 250 gr. sugar

– 100 ml of oil

– 600 ml of mineral water

– a walnut-sized piece of yeast

Filling:

– 600 gr. ground walnuts

– 150 gr. ground biscuits

– 3 tablespoons of cocoa

– orange zest

– 100 gr. Turkish delight

– vanilla essence

– rum essence

– 100 gr. sugar

Instructions:

1. Beat the 4 eggs until they have a pale color. Add sugar and oil, incorporating everything.
2. Bring 600 ml of mineral water to a boil, let it cool, then add the yeast (the size of a walnut).
3. Gradually add flour, mix well, and let the dough rise.
4. While the dough is rising, prepare the filling: ground walnuts, cocoa, water, sugar, crushed biscuits, a few drops of vanilla essence, and orange zest.
5. Knead the dough with flour until it feels right in the hands, for about another hour.
6. Leave the dough to rest for another two hours in a warm place.
7. Divide the dough and roll it into a sheet.
8. Sprinkle the sheet with rum essence, then add the filling alongside pieces of Turkish delight.
9. Roll up the dough and tie it with the second roll, creating a braided shape.
10. Place the sweet bread in a tray and let it rise for another two hours, covered with a cloth.
11. Before putting it in the oven, brush the sweet bread with beaten egg and sprinkle with poppy seeds or halves of walnuts for decoration.
12. Bake the sweet breads for at least an hour in the oven.
13. Slice them after they have cooled. Delicious!