Bimuelos (Sephardic doughnuts)

(Photo credit: Israel Jewish News blog)

When Ramadan fell over Hanukkah we had some Muslim friends over. They made a fried honey cookie and I made Bimuelos!


2 packages yeast
1 1/3 cups warm water
1 egg
½ tsp salt
1 tsp cinnamon
1 tsp vanilla
1 Tbsp melted butter or margarine
3 c. flour
Canola oil
Honey syrup

In large bowl mix yeast and 1/3 cup warm water; let stand to dissolve yeast – about 5 minutes.
Add egg, salt, ½ tsp of the cinnamon, and the butter and beat to mix well. Add flour alternately with remaining warm water and mix the batter well. Cover the bowl with a damp cloth and let stand in a warm place until it doubles in bulk, about 1 to 1 ½ hours.
In a 4 quart pan heat an inch & ½ of oil to 425 degrees. Drop dough by the tablespoon at a time into the hot oil. Don’t over crowd the pan. Turn bimuelos to brown on both sides. Cook until golden brown and puffy – about a minute.

Lift out bimuelos with a slotted spoon; drain on paper towels.

Honey syrup
In a 1 qt pan combine 1 cup honey and ¼ cup water. Bring to a boil over medium heat. Pour hot over the bimuelos.