Bumuelos 32.000

Deb Lindsey for The Washington Post

Dec 13, 2016

Think of these as a kind of Sephardic beignet. This family recipe from Susan Barocas dates back some 50 years.

You’ll need an instant-read thermometer for monitoring the frying oil.

Make Ahead: The dough needs to rest for 1 to 2 hours in a warm, draft-free spot.


Servings:
32 - 36

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 32-36 servings

Ingredients
  • For the bumuelos
  • 1 tablespoon plus 1 1/2 teaspoons (2 packets) active dry yeast
  • 1 1/3 cups warm water (not exceeding 100 degrees)
  • 1 large egg, well beaten
  • 1/2 teaspoon sea salt
  • 1 tablespoon vegetable oil
  • 3 cups plus 3 tablespoons flour
  • Peanut oil, for frying
  • Ground cinnamon, for sprinkling (optional)
  • For the syrup
  • 1 cup sugar
  • 1 cup honey
  • 1 cup water
  • 1 tablespoon fresh lemon juice
  • One 3-inch cinnamon stick

Directions

For the bumuelos: Dissolve the yeast in 1/3 cup of the warm water in a large liquid measuring cup; let it sit for a few minutes, until the mixture starts to bubble. (If it doesn't, toss the mixture and start over, using new yeast.)

Stir in the beaten egg, salt and vegetable oil. Put the flour in a large mixing bowl.

Add the yeast-egg mixture all at once to the flour and stir (a wooden spoon is best), adding the remaining 1 cup of water gradually to make a sticky, slightly loose dough. Once the dough comes together, cover the bowl with a clean towel or plastic wrap and let it rest in a warm, draft-free spot for at least 1 hour and up to 2 hours.

Meanwhile, make the syrup: Combine the sugar, honey, water, lemon juice and cinnamon stick in a medium saucepan over medium heat, stirring until the sugar has dissolved and the mixture begins to bubble at the edges. Cook for 5 minutes, then keep warm over low heat. Discard the cinnamon stick.

Line a baking sheet with paper towels, then seat a wire rack on top.

Heat 3 to 4 inches of oil in a heavy pot over medium heat to between 365 and 375 degrees. (If you don't have a thermometer to monitor the oil, test by dropping a pinch of dough into the hot oil. If the oil bubbles vigorously around it, the oil is ready.)

Drop no more than 3 or 4 tablespoon-size portions of dough into the oil at a time; fry for about 2 minutes, then carefully turn them over and cook for about 2 minutes on the second side, or until the bumuelos are puffed, golden brown and cooked through. Transfer them to the rack to drain.

Serve right away, first dipping the bumuelos in the hot syrup and then sprinkling them with cinnamon, if desired, or passing the syrup at the table.

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Recipe Source

From Washington writer Susan Barocas.

Tested by Susan Barocas.

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