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Fried Puffs in Syrup: Bimuelos - pareve

Posted by : Lita Lotzkar

    1 yeast cake
    1 c warm water
    1/6 c soft margarine
    1/4 tsp salt
    Flour (enough to make a soft dough)

ORANGE SYRUP:

    2 tbsp orange juice
    2 c water
    Pinch sugar
    1 tbsp brandy

Combine 1 yeast cake and 1 cup warm water until yeast puffs up to surface.
Add 1/6 cup soft margarine, and 1/4 tsp. salt. Add enough flour gradually to
make a soft dough. Let stand in warm place for 3 hours.

Drop by spoonful in hot oil about 1/4 inch  in depth. Fry to golden brown on
both sides. They should puff up into irregular shapes. Drain on paper lined
colander. Serve hot, dipped in Orange syrup.

ORANGE SYRUP: Combine all ingredients. Simmer for 15 minutes.


Archivist's note: Small dough fritters are found in many Jewish communities.
they are called "lokmas" in Turkey, "loukoumades" in Greece, and "ponchiks" 
in Poland. The Ladino word has many spellings including "bulemas" and 
"burmuelos."

In Greece, these were traditionally made in special pans resembling egg poachers.
Each depression was almost filled with oil and heated.  Then spoonfuls of dough
were dropped in and cooked.

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