Bimuelos with rose water syrup
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Chef Matt Dean Pettit joins us once again to show everyone how to make a bimuelos with rose water. This tasty dessert from Israel is the perfect treat for Hanukkah and consists of fried dough, rosewater, honey, cardamon, and raw pistachios. We know — you’re salivating.
Ingredients
1 1/2
cup flour
1
tsp baking powder
pinch of salt
1
large egg
1
cup milk
canola oil for frying
Syrup Ingredients
1
cup honey
1
tsp cardamom powder
1
tbsp rosewater
water if too thick
crushed pistachios for garnish
Instructions
- In a mixing bowl, combine mix together flour, baking powder, and salt. In a separate bowl, beat the egg.
- Whisk the milk into the egg till well combined. Add the milk mixture to the flour mixture and stir with a fork till a batter forms.
- Heat the Canola oil over medium heat till hot enough for frying (approx 365f / 185c).
- Using a tablespoon scoop one batter at a time into the hot oil. Do not overcrowd the pan. Making approximately 3-5 per time.
- Cooking each fried dough for approximately 2-3 minutes or until light golden brown.
- Set our paper towel on a baking sheet/ pan to drain any excess oil off.
- In a small saucepan combine the honey and rosewater, and if too thick add a small amount of water. Bring the liquid to a low boil.
- Remove from heat and pour over the dough and garnish with crushed pistachios.
- Switch it up and garnish with rose sugar instead of honey or orange blossom instead or rosewater or cayenne or cinnamon over cardamom.