Saidels Bimuelos

Happy Yummy Chanukah!
bimuelos Saidels bimuelos

Israeli chefs share their favorite Hanukkah recipes

Batter:
2 teaspoons dry instant yeast
1 cup warm water
½ teaspoon sugar
¼ teaspoon salt
1 egg
2 cups flour

Syrup:
1 cup sugar
½ cup honey
¾ cup water
1 tablespoon lemon juice

Mix batter ingredients until smooth. Leave covered for one hour to rise. Meanwhile, put syrup ingredients in a skillet and bring to a boil. Stir only until sugar begins to dissolve, then lower the heat and cook five minutes more. Put aside to cool.

When the batter is ready, stir down to deflate. Fill a wok or pan with oil 3-5 centimeters (1-2 inches) deep. Heat oil to 190 degrees C (375 degrees F), dip a tablespoon into the hot oil. Scoop up batter with that spoon and drop it into the oil, as many as will fit in the pan. Each bimuelo puffs to about twice the size. Fry until golden brown. Remove and drain on paper toweling. Dip each one into the syrup mixture completely, then lift to let excess syrup drain off. Sprinkle generously with cinnamon and eat while warm.

Yield: 15-20 bimuelos

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