Baklava Bimuelos
Sephardic Passover Donuts made with Matzo and Doused in a Thick Rose Syrup and Pistachios.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: Jewish, Mediterranean
Keyword: baklava donuts, bimuelos recipe, Passover bimuelos
Servings: 10 bimuelos (donuts)
Calories: 240kcal
Cost: $10
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 whisked eggs, cinnamon, cardamom, sugar and salt and mix to combine. Set aside.
Heat 2-3 inches of oil in a pot until oil is to 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 tablespoon to round a ball shape and place in hot oil, about 3-4 at a time. Fry donuts on both sides for about 4-5 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.
These donuts can be served warm or cold.
The longer they sit in the syrup, the more syrup the donuts soak up.
Calories: 240kcal | Carbohydrates: 52g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 14mg | Potassium: 58mg | Fiber: 1g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg