Ball Doughnuts in Syrup

 Bimuelos have their origin in Spain but are known all over the world, depending on the country, they have different spelling, buñuelo bimuelo, birmuelo, bermuelo, burmuelo. They are part of Christmas, Ramadan and Hannuka celebration. 

Recipe from Tori Avey

bimuelos big.jpg

1 1/2 cups flour

1 tsp baking powder

Pinch of salt

1 egg

1 cup milk

1 large bottle of grapeseed or peanut oil for frying

Syrup Ingredients

1 cup sugar

3/4 cup water

1 tbsp rosewater or orange blossom water


  • In a mixing bowl, use a fork to mix together the flour, baking powder, and salt. In a separate bowl, beat the egg. Whisk the milk into the egg till well combined. Add the egg and milk mixture to the flour mixture and stir with a fork till a batter forms.

  • Warm oil over medium heat till hot enough for frying (around 365 degrees F).

  • Use a metal soup spoon to scoop up each portion of batter. Drop batter by heaping tablespoonfuls into the hot oil. The oil should sizzle but not splatter-- if the oil pops or splatters, let it cool slightly before proceeding. Test one Bimuelo first to see if you've got the oil temperature right.

  • Between each scoop of batter, dip your metal spoon into a dish of water. This will help keep the batter from sticking to the spoon.

  • Make 4-5 Bimuelo at a time. Keep a metal slotted spoon handy to turn the Bimuelo as they become golden.

  • Bimuelo Syrup

  • Combine sugar and water in a small saucepan. Bring liquid to a boil, stirring to dissolve the sugar.

  • Reduce the heat and lightly simmer the liquid for 15 minutes, stirring occasionally. Add flavoring to the liquid. You can use rose water or orange blossom water, which are the most traditional, or you can get creative with adding flavorings to taste like vanilla, orange, or coconut! Continue to simmer for about 5 minutes more till liquid thickens and coats the back of a spoon.

  • Remove from heat and allow to cool slightly.

  • Pour warm syrup over freshly fried Bimuelo. Serve.

  • PS also can sprinkle sugar and cinnamon and serve with ice cream



  • If the oil is too hot the Beignet will cook too quickly making them dark outside and raw inside. If you can test the temperature to 365-degree F or 185C. It should take 2 to 3 minutes to make one batch. Better still taste one before carrying making the rest.

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