Here’s another great Hanukkah recipe. Jews of Spanish origin developed bumuelos or buñuelos—fritters or pancakes fried in olive oil and dipped in honey or sugar syrup or sprinkled with cinnamon and sugar—as sweet Hanukkah treats. Here’s a modern take on the Sephardi classic! Read more on the history of Hanukkah foods in Moment‘s latest “Talk of the Table” here!
BUMUELOS IN RED WINE SAUCE
Makes about 14-15 (Serve 2-3 per portion)
For the Bumuelos:
- 1 cup water
- ½ cup butter
- Pinch salt
- 2 teaspoons sugar
- 1 ½ cups sifted unbleached all-purpose flour
- 4 eggs
- Canola oil for frying
For the Red Wine Sauce:
- 2 cups sugar
- ⅔ cup dry red wine
- 2 cinnamon sticks
- 4 whole cloves
Prepare the Red Wine sauce first: Mix the ingredients together in a small saucepan and bring to a boil. Lower heat and cook for 10-15 minutes, stirring occasionally until the syrup thickens to the consistency of honey. Keep warm. (Overcooking the sauce will make it harden). Set aside.
In a medium saucepan, bring the water, butter, sugar and salt to a boil and set aside. Place the flour in the bowl of a mixer. Turn the mixer on low speed and add the boiling liquid mixture. Continue mixing on low speed until a soft dough is formed that leaves the side of the bowl. Add the eggs one at a time, mixing well after each addition.
Heat 1½” canola oil in a wide pan. Line a plate with paper towels. Using a medium ice cream scoop or two tablespoons, form a ball of the mixture and slip into the hot oil. If the ball is difficult to form, beat in an additional tablespoon or two of flour. Fry 4-5 balls at a time on medium-high heat till golden brown. Remove with a slotted spoon and place on the paper toweling to remove excess oil. Sprinkle with powdered sugar.
Reheat the wine sauce over low heat until very warm. Pour 3 tablespoons of sauce on each serving plate. Set 2-3 bumuelos on top and serve.
“Adapted from The Essential Book of Jewish Festival Cooking, by Phyllis Glazer with Miriyam Glazer (Harper-Collins 2004).”