Sephardic Passover Donuts made with Matzo and Doused in a Thick Rose Syrup and Pistachios.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 1/2 cups ground matzo about 7-8 matzo
- 2 eggs
- 3/4 tsp cinnamon
- 3/4 tsp cardamom
- 2 tbsp brown sugar
- Pinch of salt
- Canola or vegetable oil for frying
Rose Water Syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp rose water
- 1 tsp lemon juice
- Ground Pistachios for garnish
Grind matzo crackers in a food processor until fine crumbs, then in a large bowl,add ground matzo and pour in enough water to just cover matzo.
Add w eggs, cinnamon, cardamom, sugar and salt and mix to combine. Set aside.
Heat 2-3 inches of oil in a pot until it gets to about 360 degrees Fahrenheit. You can test the oil by placing a piece of the mixture in the oil, if it sizzles, it's ready.
Use a cookie scoop or table spoon to round a ball shape and place in hot oil, about 3-4 at a time. Fry donuts on both sides for about4-5 minutes. When done, reserve to a paper towel lined baking sheet.
To make the syrup, add the sugar, water, rose water and lemon juice to a small pot and bring to a gentle boil. Cook until sugar has dissolved and syrup has thickened, about 5-7 minutes.
Once syrup is done, you can either add both to a large bowl and toss donuts with syrup, or you can dip the bimuelos in the syrup. Garnish with chopped pistachios.