Imagine biting into a crispy, golden donut that transports you straight to the vibrant streets of the Middle East, where every bite tells a story of centuries-old culinary tradition. These Baklava Bimuelos are not just donuts - they're a sensory explosion of pistachios, rose water, and honey that will make your taste buds dance with pure delight! Perfect for Passover or any time you want to impress your guests with an extraordinary dessert, these donuts blend the richness of Middle Eastern flavors with a modern, indulgent twist.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 12 donuts
Ingredients
- 1 cup flour
- 1/2 cup ground pistachios
- 1/2 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp rose water
- 1/2 tsp baking powder
- 1/4 tsp salt
- Honey for drizzling
Instructions
- In a large mixing bowl, combine flour, ground pistachios, sugar, baking powder, and salt. Whisk together dry ingredients until well blended.
- In a separate bowl, beat eggs until light and fluffy. Add milk and rose water, mixing thoroughly to create a smooth liquid mixture.
- Gradually pour wet ingredients into dry ingredients, stirring continuously to form a smooth, slightly thick batter. The consistency should be similar to pancake batter.
- Allow batter to rest at room temperature for 15 minutes, which helps ingredients meld and improves texture.
- Heat vegetable oil in a deep frying pan or heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to ensure accurate temperature.
- Using a small ice cream scoop or two spoons, carefully drop small rounds of batter into hot oil. Fry in batches to avoid overcrowding.
- Fry donuts for 2-3 minutes, turning occasionally, until golden brown on all sides. They should puff up and become crispy.
- Remove donuts with a slotted spoon, draining excess oil on paper towels. Let cool slightly.
- Prepare rose water syrup by combining equal parts honey and water in a saucepan. Simmer for 5 minutes until slightly thickened.
- Drizzle warm donuts generously with rose water honey syrup and sprinkle additional ground pistachios on top.
- Serve warm, allowing the syrup to soak into the crispy donuts for maximum flavor absorption.
Tips
- Temperature is Key: Use a candy thermometer to ensure your oil is precisely 350°F. Too cool, and your donuts will be greasy; too hot, and they'll burn on the outside while remaining raw inside.
- Batter Resting: Don't skip the 15-minute resting period. This allows the flour to hydrate and helps create a more tender, light texture.
- Frying Technique: Drop batter in small batches to maintain oil temperature and prevent overcrowding, which can lead to uneven cooking.
- Syrup Secrets: Warm syrup absorbs better into the donuts. Drizzle while both syrup and donuts are slightly warm for maximum flavor penetration.
- Pistachio Presentation: Toast ground pistachios lightly before sprinkling for an enhanced nutty flavor and aroma.
- Make-Ahead Tip: You can prepare the batter ahead of time and refrigerate for up to 2 hours before frying.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 45mg
