Lemon-Poppy Seed Bimuelos
- Level: Intermediate
- Yield: 10 to 12 bimuelos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 305
- Total Fat
- 14
- Saturated Fat
- 1
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 18
- Sodium
- 179
- Total: 45 min
- Active: 45 min
Ingredients
Vegetable oil, for frying
1 1/3 cups sugar
Zest of 2 lemons
2 cups all-purpose flour (see Cook's Note)
4 teaspoons poppy seeds
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup milk
1 tablespoon pure vanilla extract
1 large egg
Directions
Special equipment:
a deep-frying thermometer- Pour 2 inches of oil into a wide, heavy-bottomed pot. Attach a deep-frying thermometer to the inside of the pot and heat the oil over medium to 365 degrees F. Line a rimmed baking sheet with several layers of paper towel and set nearby.
- Combine 1 cup of the sugar and half of the lemon zest in a large bowl. Use your fingertips to rub the zest into the sugar until the mixture is fragrant and the zest is distributed evenly. Set aside.
- Whisk the flour, poppy seeds, baking powder, salt and remaining 1/3 cup sugar in a medium bowl. Add the milk, vanilla, egg and remaining lemon zest and whisk until the batter is smooth.
- Working in batches, carefully drop a scant 1/4 cup of batter at a time into the oil and fry, flipping halfway through and adjusting the heat if needed to keep the oil at 350 degrees F, until deep golden brown, about 5 minutes total. Use a slotted spoon to scoop the bimuelos onto the paper towel-lined baking sheet. Repeat with the remaining batter.
- Stir the lemon sugar to break up any clumps that may have formed. While the bimuelos are still hot, toss them in the lemon sugar until evenly coated. Transfer to a platter and serve.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)