Fried dough: bimuelos Greece Hanukkah lokma Middle East
by Sandra
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Loading ... Loukoumades, golden balls of Greece
For Sephardic Jews from Turkey and Greece, bimuelos - name Judeo-Spanish or Ladino of loukoumades / lokma - are the traditional dessert and inseparable from the celebration of Hanukkah as the soufganiot Israel. A good reason to incorporate this year my round donuts!
The recipe that I propose is slightly adapted from that of BurekaBoy (BB to close) which shows every detail in his blog with many pictures before which I defy you to resist!
(for 30 to 40 loukoumades) - 280g flour T55
- 1.5 cc dry yeast
- 3 / 4 cc salt
- 2 c sugar
- 280g water (I replaced with milk 60g)
- 1 cc of lemon juice
- 1 cc orange flower water
- syrup, honey or sugar: 600g sugar 360 ml water, 2 cs lemon juice
- powdered sugar, cinnamon, pistachio nuts mondées or for decoration
Meanwhile, prepare the sugar syrup for dipping in a saucepan mix sugar, water and lemon juice. Bring to boil until all sugar is dissolved and without mixing, put on low heat and cook 10 to 15 minutes until a syrup fluid. Possibly with scent of orange flower water or rose water.
If you want to stay in tradition, use a syrup of honey (honey slightly diluted with water and perfumed with the zest and juice of a lemon) and sprinkle in advance loukoumades cinnamon.
Heat oil in a fryer or a saucepan on top edges: test the temperature by dipping a small piece of bread which must go back immediately to the surface surrounded by bubbles.
To take and drag the dough (viscous and sticky as a biga) in the deep fryer, use a spoon dipped first in a glass of oil. Take the equivalent of a tablespoon greenfield pulp (without mixing to avoid making the back) and slide gently into hot oil with the help of a possibly wet or oiled finger to push (fry 4 or 5 lokmas the size of a quail egg at a time). Return the balls frequently during cooking and drain on absorbent paper as soon as they are nicely browned.
Loukoumades immerse in sugar syrup, drain and top with pistachios mondées or chopped walnuts. You can also serve loukoumades just sprinkled cinnamon and sugar. On my photographs, cakes are laced with maple syrup: perhaps not traditional, but really good!
Source: Adapted from Burekaboy
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In the same vein
 La Ronde des Beignets: Sfenj |  Daktyla: A Finger in Greece |  Burning Temptations .. |
by Big Boss
by Rosa's Yummy yums
What wonders! A delicacy that I test very soon! Burekaboy a nice income in stock ...
Bises,
Rosa
by Tifenn
mmmm, it oozes the sun ...
by Lisanka
As Grand Chief, I love the tone of your ticket. A great recipe!
I wanted to tell you that Saturday I was probably issue a ticket when I realize one of your recipes! I let you discover which one. I will quote and refer to your blog, I hope that this way does not disturb you. The photos are mine but I specified that I have your recipe,-p
Kisses and thank you again for these nice trips,
by Debo
my Ashkenazi origins mean that I have not been rocked by these donuts ... Your recipe and photos make me really want to rattrapper lost time
by Gracianne
You reminded me of my Greek teacher of a second, for which I had a lot of tenderness. We combine our home under the trees of the school to translate Sophocles. And then there was the cooking workshop. We had prepared for this kind of donuts with a honey brings Greece. Sandra, you should see my smile was this evocation. thank you.
by Sandra Avital
Gracianne, you should see mine:))
by Ainos
I do not know how you do with children and more!! but your recipes are great, I comprneds at the first reading and I succeed! I came on your site through the recipe and I do Baguel out more!! but I discovered the bread recipe that I tasted afgana long ago, I was stunned! I congratulated you, but tell me how are you doing to do it all! I embrace you because you deserve it!! bravo1000000000000000000000000fois
soniacpyws
by Anonymous
ohllalalalala I ate kilos in Crete, but I'd never dare do .... I feel that I will be tempted
kashyle
by casa
My grandmother made them every year at Hanukkah.
Avital thank you, I still taste its delicious donuts!
by burekaboy --
bravo again, Avital! your lokma / bimuelos are perfect:)) and more beautiful with your photos, you give me want to do again even if the party has already passed!
it's something we loved (to eat) each year has the opportunity to hanouca. thank you for the link 
I much enjoyed your introduction, also 
by Flo Bretzel
Is it wise to show us that a few days holiday?
by Les Cuisines de Garance
I wanted to spend you wish a Happy Hannukah and since then that my grandmother is no longer I have more heart ... they made us Bimuelos and wish me want to cry ... with joy, joy I reassure you ...
Happy holidays your family has ...
I have put lots of pieces of Yael AIM on my blog if you want to go listen ...
I embrace you
madder
by Nathalie
All recipes have all the air as good as each other!
What have dizzy, stomach growls and that mouth water.
Bises
Nathalie
by pocah
Avital ... bravo tres belle presentation of loukoumades, literary and culinary.
Terrible, terrible: oD
I like your introduction, very educational, it's a good way to explain that despite the different religions, languages and nations, it was all a common culture, which is covered, I use on occasion, live food! o)