Deep-fried Deliciousness: Bimuelos

June 18, 2008

While bimuelos (fried puffs of dough soaked in syrup) originated with Sephardic Jews from the Mediterranean region, countries around the world have similar treats. In Turkey, they’re called lokma (“bite”) and originated in the courts of the sultans. The French beignet (“fritter”) were traditionally square and coated in granulated sugar. They introduced the deep-fried dessert to America in New Orleans in the 18th century. Koeksisters in Africa are made into strips, cut, and then plaited. They are plunged from hot oil into icy cold syrup made of simmering cinnamon sticks, glycerin, lemon juice, ginger, and cream of tartar. Even the Hispanics have their version in their delicious sopaipillas. The Israeli sufganiyot originally were two rounds of dough with jam in the middle, but when the jam ran out during the frying, they reverted to filling them after frying.

No matter where you are this Hanukkah, why not indulge in some deep-fried deliciousness…and in the sweet, Holy Spirit oil-filled words of Torah as well.

BIMUELOS

Dough:

2–2 1/4 c. flour
1 1/2 tsp. dry yeast
2 tsp. sugar
3/4 tsp. salt
1 1/4 c. (up to 2 c.) warm water
1 tbsp. melted margarine
1 tsp. lemon juice
1–2 tsp. orange flower or rose water (opt.)
orange or lemon zest (opt.)

pistachios (opt.)

Mixing instructions: Dissolve yeast in 1/2 c. water with 1 tsp. sugar. After 5–10 min., add 3/4 c. water, salt, and sugar, then lemon juice, 2 c. flour, and margarine. If batter is too thin, you may add 1/4 c. Mix well. Add enough water to make a thick pancake-like batter. Let rise till double (60–90 min.)

Make the syrup: Add sugar, water, and lemon juice to a pot. On medium heat, stir till dissolved. Bring to a small boil and keep cooking, without stirring, for 10–15 min. Test after 10 min. It should be like maple syrup. Add the orange or rose water just before dipping the puffs in it.

Frying puffs: Heat oil. Put about 1/4 c. of oil in a small cup. With a tablespoon, coat the spoon with oil, dip into the batter, and carefully add dough to the oil. Re-dip the spoon every few times. Fry puffs until golden, about 3 min. Make sure both sides are brown. Place them on a paper towel to absorb the oil. (Makes about 36.) Dipping: The rule of thumb is always hot pastry to cold syrup or cold pastry to hot syrup to aid in absorption. Coat well and soak a minute. Garnish with the lemon or orange zest and pistachios. Serve extra syrup to drizzle, and eat the same day as they become stale quickly.

Tips: If oil temperature is too low, they fry too long, absorb a lot of oil, and become hard. If too hot, they fry too quickly, taste raw, and burn. They won’t be perfectly round. Less water in the batter helps control the shape better, but a wetter batter makes them less doughy, light and crisp.

Source: is-that-my-bureka.blogspot.com

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