About the Recipe
Bimuelos, derived from the Spanish word buñuelo, was a popular yeast dough fritter that the Jews of medieval Spain adopted.
These golden doughnuts are more like the lighter, quick and easy version my mother made, drenched in a warm honey syrup topped with chopped pistachios and dusted with cinnamon.
These irresistible bites are so perfect at Hanukkah!
For the bimuelos: 1 egg 1 cup whole milk 2 tsp vanilla extract 1 heaped cup plain (all-purpose) flour
1 heaped tsp baking powder 1⁄2 tsp salt
For the syrup: 1⁄2 cup sugar 1⁄2 cup water 3 tbsp clear or floral honey
For the deep-frying: canola, grape-seed or other neutral oil
For the topping: ground cinnamon finely chopped pistachios (optional)
Beat the egg, milk and vanilla extract together in a bowl with a balloon whisk and pour into the dry ingredients. Fold the mixture together until the batter is well combined.
Preheat the oven to 180°C (350°F).
Prepare the syrup: Dissolve the sugar in water in a small pan over a medium heat. Add the honey and bring to a boil. Reduce the heat and simmer uncovered, without stirring, until thick enough to coat the back of a spoon. Keep warm over a very low heat while you fry the doughnut puffs.
Heat 7.5cm (3in) oil in a deep, medium sized, heavy-based pan and place over a medium heat until a drop of batter sizzles in it.
Very gently ladle about 2 tablespoons of the batter into the sizzling oil. Fry for about 2 minutes. The doughnuts will rise to the surface of the oil as they begin to puff. Then, using a slotted spoon, turn over and fry for a further 1-2 minutes until a deep golden brown. Transfer to an ovenproof dish lined with paper towels and keep warm in the oven. Repeat with the remaining batter. Fry in batches, of not more than 3 at a time. Adjust the oil temperature as necessary.
Drizzle the warmed honey syrup over the puffs, dust with cinnamon and nuts (if using) and serve immediately. Makes 25.
Stella’s Hint: * Ideally these should be fried as near to serving time as possible.
Twist on Tradition: ◊ Icing (confectioner’s) sugar and cinnamon can be sprinkled on the doughnut puffs instead of the warm honey syrup.