Sephardic Burmuelos
1 teaspoon active dry yeast
1 teaspoon sugar
Pinch of salt
1 egg
2 cups warm water
3 cups all purpose flour
Canola or vegetable oil, for frying
Baby carrots, for frying
In a large bowl, mix ½ cup of water with the yeast and sugar.
Allow the yeast to bloom.
When yeast is foamy, use a wooden spoon to mix in the 3 cups of flour, egg, remaining water and salt. Dough will be sticky and wet.
Cover the bowl with a dish towel and allow to rise for two hours.
In a deep frying pan, warm 1 inch of oil over medium heat. Add a baby carrot.
When oil begins to sizzle, add a pinch of dough. Oil is hot enough when the dough floats to the top.
With two tablespoons or a small ice cream scooper, drop balls of dough into the hot oil. Dough will puff up and rise to the top quickly.
Fry for 2 to 4 minutes until golden. Remove from oil and place on a wire rack or paper towel to drain any excess oil.
Syrup
1 cup sugar
3 tbls honey
½ cup water
Lemon zest
Place sugar, honey, water and zest into a small saucepan and warm over medium heat.
Stir constantly and bring to a boil.
Pour syrup over the burmuelos and serve hot.
