Bumuelos
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.
The dough needs to rest for 1 to 2 hours in a warm, draft-free spot.
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
Step 1
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.)
Step 2
Stir in the beaten egg, salt and vegetable oil. Put the flour in a large mixing bowl.
Step 3
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.
Step 4
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.
Step 5
Line a baking sheet with paper towels, then seat a wire rack on top.
Step 6
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.)
Step 7
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.
Step 8
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.