Golden orbs of fried dough often dusted with sugar or drizzled with sweet syrup, bimuelos are a popular dessert across many cultures and are a favorite on many Hanukkah tables. In Adeena Sussman's version, the orange-scented dough fries up perfectly golden crisp and holds its crunch even when doused with the cardamom-laced honey. Festively pink, the make-ahead cranberry curd provides the perfect tart-creamy balance.

November 2021


Credit: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv

Recipe Summary test

34 mins


Bimuelos & Syrup
Additional Ingredient


Make the curd
  • Bring cranberries, sugar, and lemon juice to a boil in a small saucepan over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until cranberries pop and release their juices, 9 to 10 minutes. Transfer mixture to a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Remove lid; let puree cool 10 minutes. Wipe saucepan clean.

  • Using a rubber spatula, press cooled cranberry puree through a fine wire-mesh strainer into a medium bowl; discard solids. Let cool until lukewarm, 10 to 15 minutes. Add eggs, egg yolk, and salt; whisk until well combined. Return mixture to cleaned saucepan, and heat over medium-low. Cook, whisking constantly, until mixture has thickened, about 10 minutes. Whisk in butter, 1 tablespoon at a time, until butter is melted and curd is smooth. Transfer to a medium bowl; let cool 5 minutes. Press plastic wrap directly on surface of curd to prevent a skin from forming. Chill until cold and firm, at least 4 hours or up to 1 day. 

Meanwhile, make the bimuelos
  • Stir together flour, 1 1/2 tablespoons sugar, and 3/4 teaspoon salt in a medium bowl; set aside. Stir together 1/2 cup warm water, yeast, and remaining 1/2 tablespoon sugar in a large bowl. Let stand until foamy, about 5 minutes. Add flour mixture, oil, 1 1/2 tablespoons orange juice, 1/2 teaspoon orange zest, and remaining 1/4 cup warm water to yeast mixture. Stir with a wooden spoon until mixture is well combined and forms a wet, sticky, and loose dough that only slightly pulls away from sides of bowl; add an additional 1 to 2 tablespoons flour as needed to thicken. (Dough should form a loose, sticky mound that flattens slowly within a few seconds.) Using lightly oiled hands, transfer dough to a lightly oiled medium bowl. Cover tightly with plastic wrap; cover with a clean kitchen towel. Let dough rise at room temperature until doubled in volume, 1 hour and 15 minutes to 1 hour and 30 minutes. 

While dough rises, make the syrup
  • Stir together honey, cardamom, remaining pinch of salt, remaining 1 1/2 tablespoons orange juice, and remaining 1/2 teaspoon orange zest in a 2-cup microwavable liquid measuring cup. Microwave on HIGH until honey bubbles vigorously, 1 minute to 1 minute and 30 seconds. Set aside.

  • Pour oil to a depth of 21/2 inches in a small Dutch oven. Heat over medium until oil reaches 360°F. Using a heatproof 2-tablespoon scoop, quickly dip scoop into hot oil to grease, scoop a portion of dough, and drop dough into hot oil. Repeat process to create 5 or 6 dough balls, greasing scoop between each dough ball. Fry dough balls, flipping once, until puffed and golden brown on all sides, 3 to 4 minutes. Using a spider or a slotted spoon, transfer bimuelos to a paper towel–lined baking sheet to drain. Repeat process in batches using remaining dough to yield about 16 bimuelos. Let stand until cool enough to handle, about 10 minutes.

  • Using the wide end of a chopstick, poke a 1/2-inch hole into each bimuelo, moving chopstick around carefully to hollow out middle. Transfer cranberry curd to a piping bag fitted with a 1/3-inch round piping tip. Fill each hole with about 2 tablespoons curd. Pile bimuelos into a tower on a 7- or 8-inch rimmed plate. Drizzle with syrup, and sprinkle with pistachios. 

Make ahead

Curd can be refrigerated in an airtight container up to 1 day