for the recipe itself, please refer to my previous post for the 2006 holiday festive food fair. this is a parve (no meat, no dairy) dessert and appropriate for both strict vegetarians and vegans.
to be enjoyed with a strong cup of turkish coffee.
happy holidays — חג שמח
here is a second recipe which unlike the other one, calls for eggs in the dough and uses honey in the syrup and not just sugar. it is from cookbook author gloria kaufer-greene. i have used this recipe and it works well also.
Hanukkah Bimuelos (Fried Honey Puffs)
from the author:
"This is the most traditional Hanukkah treat for Sephardic Jews who come from Greece and Turkey. Bimuelos (or burmuelos/bunuelos) is the pastry's Judeo-Spanish name, loukoumades (or loukoumathes) is its Greek one, and lokma is its Turkish one. Sephardic Jews actually use the name "bimuelos" for a number of foods in addition to this one. For instance, it can also mean pancakes or fried patties, or even a type of baked muffins."
1 packet active dry yeast (2-1/4 teaspoons)
1 cup warm water (105 to 115 degrees F.), divided
1/2 teaspoon sugar
1 large egg
2 cups all-purpose white flour, preferably unbleached
1/4 teaspoon salt
1 cup sugar
3/4 cup cold water
1/2 cup honey
1 Tablespoon lemon juice
For Frying and Garnish
While the batter is rising, prepare the honey syrup. Mix together all the ingredients in a 2-quart or similar saucepan and slowly bring to a boil over medium-high heat, stirring only until the sugar dissolves. Lower the heat slightly and boil the syrup, uncovered and undisturbed, for 5 minutes.
Remove from the heat and set aside to cool to room temperature.
When the batter has risen, stir it down. Put enough oil into a large saucepan or a wok so that it is about 1-1/2 inches deep. Heat the oil until it is very hot, about 375 degrees F. Dip a teaspoon into the oil, and then use the spoon to scoop up a small portion of the batter. Gently drop the batter into the oil. (Keep your opposite hand moistened, in case you need to nudge the batter off the spoon. The batter will not stick to wet hands.) The dollop of batter will quickly puff up to almost twice its original size. Make more puffs in the same manner, but do not crowd the pan. Fry the bimuelos, turning them occasionally with a slotted spoon, until they are browned on all sides and very crisp.
Drain them briefly on paper towels or on the rack that attaches to some woks. Then drop 1 or 2 at a time into the cooled syrup (see Note). Use a different spoon or tongs (so the syrup will not get oily) to turn the hot bimuelos in the syrup until they become completely coated with it. Lift the bimuelos up, and let the excess syrup drain off. Put the bimuelos on a large plate. Repeat the frying and dipping process until all the batter is used. Then sprinkle the bimuelos generously with cinnamon. For best taste and texture, serve them as soon as possible.
Note: If desired, the bimuelos may be fried in advance, and coated with hot syrup just before serving. Some Sephardic cooks prefer to stir about 1 teaspoon cinnamon into the syrup, and then let each guest pour a bit of syrup over his or her own serving of bimuelos. In some households, purchased pancake syrup is used. Another easy alternative is 1 cup honey mixed with 1/4 to 1/3 cup water, heated just until blended and hot. Use while warm to drizzle over the bimuelos.
Yield: about 36 bimuelos (honey puffs).
The Jewish Holiday Cookbook
by Gloria Kaufer Greene