“Bimuelos”, derived from the Spanish word Bunuelo, were a popular yeast-doughnut puffs, drenched in an aromatic honey syrup, in medieval Spain that the Sephardim adopted.
Here’s my mother’s fresh spin on a no-yeast recipe that she adopted from her adolescence in the Belgian Congo called beignets. This incredibly moreish alternative is lighter and so easy to make using baking powder, deep fried to a golden and crispy perfection. They are irresistible drizzled with a hot honey syrup, dusted with cinnamon and sprinkled with chopped pistachios.
Bimuelos are one the symbolic foods amongst the Judeo-Spanish communities on Hanukkah, customarily served with a delicious homemade raisin syrup, Arrope.
Enjoy this highly addictive sweet treat that is such fun to make.