Ruthie Rousso's Bumuelos. Photography: Zohar Ron
Ruthie Rousso's Bumuelos. Photography: Zohar Ron
Recipe

Bumuelos

Easy, bite-sized donuts hailing from Spain - with no rise and no filling, but with a lot of character and a crispy texture impossible to resist

There are as many bumuelos recipes in the world as there are people of Spanish origin (and for that matter, names by which they are known – boñuelo, bimuelo, birmuelo, bermuelo, burmuelo, or bonuelo). The number of dishes that claim to be Bumuelos but do not resemble them at all is even greater. The name Bumuelos, a bit like sofrito, mainly describes the method of preparation – frying; the rest is only limited by ones imagination.

My grandmother, Esther the Turk, used to make special bumuelos for Passover that we would fight over until someone bled. The Hanukkah version below is the one of the easiest and fastest versions for donuts that you can find. You don’t even need to let them rise and they’ll come out airy, golden and delicious anyway. The bumuelos can be dressed up with a glaze – a thin sugar syrup coating, the kind you can find on cakes and donuts – or dipped in spiced sugar syrup (which also extends their shelf life).

Ingredients for Bumuelos

For the bumuelos:

  • 1½ cups flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup milk
  • oil for frying

For the glaze:

  • 1 cup confectioner's sugar
  • 1½ teaspoons vanilla extract
  • 2 tablespoons water
  • scant 1½ tablespoons (20 grams) butter melted

For the spiced sugar syrup:

  • 2 cups water
  • 2 cups Sugar
  • ⅓ cups rosewater or ⅓ cup of orange blossom water/ a cinnamon stick/ a pinch of saffron/ a combination of spices, to taste

Instructions

Prepare the bumuelos:

  • 1. Mix flour, baking powder and salt in a bowl. Mix egg and milk in a separate bowl. Add the milk mixture to the flour mixture and mix lightly until you get a uniform batter.

  • 2. Heat the oil for frying (350F/180C degrees).

  • 3. Working with two spoons, pour a spoonful of batter into the boiling oil at a time. If the oil splatters up at you, it is too hot. The batter will rise immediately and take on irregular shapes. Fry for 2-3 minutes on each side and transfer to a plate lined with paper towels.  

  • 4. You can dip the bumuelos in sugar (a bit like sfenj), or you can pour honey, sugar syrup or glaze on them (see instructions below), and you can eat them piping hot, straight from the oil, and they are just as delicious.

Prepare the glaze:

  • 5. Mix all the ingredients until you get a uniform mixture and pour over the prepared bumuelos.

Prepare the spiced sugar syrup:

  • 6. Boil all the ingredients in a pot. Lower the heat and cook for 20 minutes or until the liquid thickens a little and coats the back of the spoon (with a texture like warm honey). Dip the prepared bumeulos in the syrup for a few seconds and place in a strainer to drain the excess syrup.

Comments
thanks,
your-response-has-been-received
*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.