Hanuka recipes of Stella's Sephardic Table book: Doughnut puffs – Bimuelos (beignets)

I am offering my mother’s recipe that she recalls from her adolescence growing up in the Belgian Congo, called beignets. This delicious alternative is lighter and quicker to make using baking powder instead of yeast.

Drizzle warm honey syrup over these golden doughnut puffs and then sprinkle with cinnamon and/or finely chopped pistachios. Bimuelos are customarily served with a delicious homemade raisin syrup.

 Ingredients

1 egg
1 cup whole milk
2 tsp vanilla extract
1 heaped cup plain (all-purpose) flour
1 heaped tsp baking powder
½ tsp salt

For the syrup:

½ cup sugar
½ cup water
3 tbsp clear honey

For deep-frying:

canola, grape-seed or other neutral oil

For the topping:

ground cinnamon
finely chopped pistachios (optional)

Beat the egg, milk and vanilla together in a bowl with a balloon whisk.

Sift in the flour, baking powder and salt. Fold the mixture together until the batter is well combined.

Preheat the oven to 180ºC (350ºF).

Prepare the syrup: Dissolve the sugar in the water in a small pan over a medium heat. Add the honey and bring to a boil. Reduce the heat and simmer uncovered, without stirring, until thick enough to coat the back of a spoon. Keep warm over a very low heat while you fry the doughnut puffs.

Heat 7.5cm (3in) oil in a deep, medium-sized, heavy-based pan and place over a medium heat until a drop of batter sizzles in it.

Very gently ladle about 2 tablespoons of the batter into the sizzling oil. Fry for 2 minutes. Then, using a slotted spoon, turn over and fry for a further 1–2 minutes until a deep golden brown. Transfer to an ovenproof dish and keep warm in the oven. Repeat with the remaining batter. Fry in batches, of no more than 3 at a time. Adjust the oil temperature as necessary.

Drizzle the warmed honey syrup over the puffs, dust with cinnamon and nuts (if using) and serve immediately. Makes 25.

Stella’s Hint:

Ideally these should be fried as near to serving time as possible.

Twist on Tradition:

Icing (confectioner’s) sugar and cinnamon can be sprinkled on the doughnut puffs instead of the warm honey syrup.

Fuente: Stella’s Sephardic Table book