📝 About This Recipe
Bimuelos are the soul of the Sephardic Hanukkah table, offering a crispy, airy alternative to the more common jelly donut. These rustic fritters are rooted in Ladino tradition, symbolizing the miracle of the oil with their deep-fried golden exterior and soft, honeycomb-like center. Drenched in a warm, spiced honey syrup, they provide a perfect balance of crunch and sweetness that has been cherished for generations.
🥗 Ingredients
The Yeast Starter
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 1/2 cup Warm water (between 105-115 degrees F)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 4 cups All-purpose flour (sifted)
- 1 1/2 cups Warm water (additional to the starter)
- 1 teaspoon Kosher salt
- 2 tablespoons Vegetable oil (neutral flavor like canola or grapeseed)
- 1 Large egg (at room temperature, lightly beaten)
Spiced Honey Syrup
- 1 cup Honey (clover or wildflower works best)
- 1/2 cup Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 piece Cinnamon stick (about 3 inches long)
- 2 pieces Whole cloves (optional for depth)
Frying and Garnish
- 4 cups Neutral oil (for deep frying)
- 2 tablespoons Cinnamon sugar (for dusting)
- 1 tablespoon Toasted sesame seeds (optional garnish)
👨🍳 Instructions
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1
In a small bowl, combine 1/2 cup warm water, the yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and active.
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2
In a large mixing bowl, whisk together the sifted flour and salt. Create a well in the center of the flour.
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3
Pour the yeast mixture, the remaining 1 1/2 cups of warm water, the 2 tablespoons of oil, and the beaten egg into the well.
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4
Using a wooden spoon or your hands, mix the ingredients until a very wet, sticky, and elastic dough forms. This is not a traditional bread dough; it should be more like a thick, heavy batter.
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5
Cover the bowl with a damp cloth or plastic wrap and place in a warm, draft-free spot. Let the dough rise for about 1 hour, or until it has doubled in size and looks bubbly.
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6
While the dough rises, prepare the syrup. Combine honey, 1/2 cup water, lemon juice, cinnamon stick, and cloves in a small saucepan over medium heat.
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7
Bring the syrup to a gentle boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and keep warm.
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8
In a deep heavy-bottomed pot or Dutch oven, heat 3-4 inches of oil to 360-375 degrees F. Use a candy thermometer to ensure the temperature stays consistent.
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9
Prepare a small bowl of water to dip your hands in. Wetting your hands prevents the sticky dough from clinging to your fingers.
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10
Scoop up a small amount of dough (about the size of a golf ball). Use your thumb to poke a hole in the center, stretching it slightly to form a rough ring shape.
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11
Carefully drop the dough into the hot oil. Fry 4-5 bimuelos at a time, being careful not to overcrowd the pot.
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12
Fry for 2-3 minutes per side, turning once with a slotted spoon, until they are a deep golden brown and puffed up.
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13
Remove the bimuelos with a slotted spoon and drain briefly on a wire rack set over paper towels.
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14
While still hot, dip each bimuelo into the warm honey syrup, turning to coat completely. Alternatively, place them on a platter and drizzle the syrup generously over the top.
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15
Sprinkle with cinnamon sugar or toasted sesame seeds if desired, and serve immediately while hot and crisp.
💡 Chef's Tips
The dough should be very sticky; resist the urge to add more flour or you will lose the light, airy texture. Keep your hands wet with water or lightly oiled when shaping the dough to handle the stickiness with ease. Ensure your oil is at the correct temperature; if it's too low, the bimuelos will be greasy, and if it's too high, the outside will burn before the inside cooks. For a citrus twist, add a strip of orange peel to the honey syrup while it simmers. If you prefer a savory version, omit the syrup and cinnamon, and serve them hot with a sprinkle of sea salt and a side of feta cheese.
🍽️ Serving Suggestions
Serve with a glass of hot Nana (Middle Eastern mint tea) to cut through the sweetness. Pair with a small bowl of Greek yogurt or Labneh for a tangy contrast to the honey. Enjoy alongside other Hanukkah classics like brisket or potato latkes for a full festive spread. Serve as a dessert with a plate of fresh pomegranate seeds and sliced oranges. A glass of sweet dessert wine or a light Sherry complements the honey and spice notes perfectly.