Romanian Walnut-Honey Boiled Dough Twists

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These tender, lightly sweet dough twists are a cherished Romanian celebration pastry traditionally prepared on March 9th to honor the Forty Holy Martyrs. Shaped into figure-eight forms, briefly boiled, then lavished with toasted walnuts, cinnamon, and warm honey, they strike a beautiful balance between rustic and festive. Best enjoyed warm, they are surprisingly simple to make and deeply comforting.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 59 gCarbs
• 4 gFiber
• 22 gSugar
• 11 gProtein
• 180 mgSodium
• 220 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 100 mcgVitamin A

Ingredients

For the dough

• 500 g (4 cups) all-purpose flour, plus more for dusting
• 7 g (1 packet) active dry yeast
• 120 ml (1/2 cup) warm whole milk
• 2 large eggs, room temperature
• 60 g (1/4 cup) granulated sugar
• 60 g (1/4 cup) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 1 tsp finely grated lemon zest

For the walnut topping

• 250 g (2 1/4 cups) finely ground walnuts
• 100 g (1/2 cup) granulated sugar
• 2 tsp ground cinnamon
• 80 g (1/4 cup) runny honey, warmed
• 30 g (2 tbsp) unsalted butter, melted

For boiling

• 3 L water
• 1 tbsp coarse salt

Directions

1. In a small bowl, sprinkle the yeast over the warm milk with a pinch of the sugar; let stand 5-7 minutes until foamy on top.
2. In a large mixing bowl, whisk the eggs with the remaining sugar, then stir in the melted butter, vanilla, salt, and lemon zest until smooth.
3. Add the yeast mixture to the bowl and gradually work in the flour until a soft, slightly tacky dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Cover the dough with a clean kitchen towel and let rest for 15 minutes. Meanwhile, bring the 3 L of salted water to a gentle boil in a wide pot.
5. Divide the dough into small pieces about 20-25 g each. Roll each piece into a thin rope about 12 cm long, then form into a figure-eight or pretzel shape, pinching the ends firmly together so they do not unravel in the water.
6. Working in batches of 6-8 pieces, drop the shaped dough into the gently boiling salted water. Boil for 3-4 minutes; the twists are ready when they float to the surface and feel slightly springy when pressed.
7. Lift the twists out with a slotted spoon and drain briefly on a clean kitchen towel. Transfer to a large bowl and toss gently with the 30 g melted butter to coat.
8. In a dry skillet over medium heat, lightly toast the ground walnuts with the sugar and cinnamon for 2-3 minutes until fragrant, stirring constantly so they do not scorch.
9. Arrange the warm twists on a serving platter, drizzle generously with the warmed honey, and shower with the toasted walnut mixture. Serve immediately while still warm.

Cook’s Notes

• The dough should be soft but not sticky; if it clings to your hands, knead in an extra tablespoon of flour at a time until manageable.
• Keep the dough covered with a damp towel while shaping to prevent a skin from forming on the surface.
• Do not overcrowd the pot when boiling—too many pieces will lower the water temperature and make the twists dense and heavy.
• For a deeper, almost toffee-like flavor, swap half the honey for dark muscovado sugar dissolved in 2 tablespoons of warm water.
• Leftovers keep well covered at room temperature for 1 day; reheat gently in a low oven with a splash of milk to restore their soft texture.

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