Cinnamon Sugar Bimuelos
Eating fried foods is one of the distinct pleasures of Chanukah, and this recipe for Cinnamon Sugar Bimuelos (or Bourmuelos) from Kathie Wainer, PJ Library® Manager, definitely puts oil to good use! Kathie is pleased to share her favourite holiday recipe as it brings back sweet memories of her grandmother frying up these delicious treats every year.
Prep Time: 60 minutes
Cook Time: 15 minutes
Total Time: 75 minutes
Yield: 6 to 8 pieces
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp vegetable oil
- ¼ cup plus 2 tbsp warm water
- ½ cup sugar
- 1 tbsp ground cinnamon
- Additional vegetable oil for frying (about 2 cups, or enough to fill a pan about 2 inches high).
- In small bowl, combine cinnamon and sugar, and set aside.
- In large bowl, mix flour, baking powder, and salt.
- Add oil and warm water, and mix until flour mixture becomes a shaggy dough.
- Transfer to a clean working surface and knead until smooth, about 5 to 8 more minutes.
- Return dough to bowl and cover with a clean kitchen towel. Allow to rest for 30 minutes.
- Divide dough into 6 to 8 pieces, depending on how big you’d like your bimuelos to be. Roll each section into a tight ball.
- On a lightly floured surface, use a rolling pin to flatten dough balls into even discs about 6 to 8 inches across.
- Heat oil in a frying pan over medium-high heat.
- Working 1 to 2 at a time, fry dough discs until golden brown and crispy, about 30 seconds per side.
- Remove with a slotted spatula, and transfer to a plate lined with paper towels to remove excess oil before coating in cinnamon sugar mixture or topping of choice, such as powdered sugar or syrup.
- Stack and serve!