In a large bowl put flour, make a hole in the middle where you put sugar. The yeast is dissolved in a little warm milk, and put over sugar. Leave for 15 minutes in a warm place until it doubles in volume, then mix from inside to outside, alternating milk / water and oil. We must obtain an elastic, non-sticky dough. Knead for 15 minutes, then leaven for 60 minutes, until it doubles in volume.
The dough is turned over on the work table and divided into 12 pieces. From each piece of dough a circle is formed, then the number 8 is formed!
The martyrs are placed in the stove tray, lined with baking paper and left to ferment for another 20 minutes.
Meanwhile, turn on the oven, put the tray in and leave it on medium heat until golden brown (do not leave it at high temperature because it burns).
Boil water, sugar and vanilla until you get a thicker sauce.
The martyrs are passed through syrup for a few seconds, then greased with honey and sprinkled with ground walnuts.