Bimuelos (Sephardi cardamom-sugar fritters)

VINGREDIENTS: Bimuelos

2 ¼ tsp active dry yeast

50g plus 1 tsp caster sugar 180ml warm water (about 45°C) 420 - 560g plain flour

½ tsp ground cardamom

½ tsp salt

2 large egg yolks

60ml milk or almond milk

½ tsp vanilla extract Vegetable oil for frying

For the cardamom sugar

200g Sugar

1 ½ tsp ground cardamom 1 tsp ground cinnamon

METHOD:

Make the bimuelos: Stir together the yeast, the teaspoon of sugar, and the warm water in a large bowl, and let sit until bubbling and frothy, 5 - 10 minutes. Meanwhile, whisk together 420g of the flour, the remaining 50g sugar, the cardamom, and salt in a separate bowl. Stir the egg yolks, milk, and vanilla into the yeast mixture. Add the flour mixture in two additions, stirring until the dough begins to come together.

Turn the dough out onto a lightly floured surface and knead, adding up to 140g of flour, a little at a time, until the dough is smooth and supple, 5 to 10 minutes. (You may not need all the flour.) The kneading can also be done in a stand mixer fitted with a dough hook for 5 - 7 minutes.

Rub about 1 tsp of vegetable oil around the large bowl; place the dough in the bowl and turn to coat. Cover the bowl with a kitchen towel and let the dough sit in a warm place until doubled in size, about

1 ½ hours.

Line a large plate with paper towels. Add oil to a medium saucepan until it’s about 4cm deep and set the pan over medium heat until the temperature reaches 185°C on a thermometer. Working in batches of five or six, pinch off walnut-size pieces of dough, roll each into a ball shape, and drop in the hot oil. Fry, flipping once, until puffed, golden, and cooked through, 2 to 4 minutes total. Transfer with a slotted spoon to the prepared plate to drain.

Make the cardamom sugar: Stir together the sugar, cardamom, and cinnamon in a large bowl. Working in batches, add the warm bimuelos to the mixture and toss to coat. Serve immediately.

Adapted from Little Book of Jewish Sweets, Chronicle Books, 2019