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Desserts

Bumuelos in red wine sauce

Bumuelos in red wine sauce
Bob Chamberlin / Los Angeles Times

Hanukkah begins Friday at sundown, and one of our friends has already purchased colored paper and streamers, multi-colored candles and biodegradable dishes and cutlery for a party. She'll buy nuts and bolts at a hardware store for do-it-yourself menorahs, then ... Read more

Total time: 1 hour, 20 minutes | Serves 6 to 8

Red wine sauce

  • 2 cups regular or turbinado sugar
  • 2/3 cup dry red wine
  • 2 cinnamon sticks
  • 4 whole cloves

Step 1In a small, heavy-bottom saucepan, combine the sugar, red wine, cinnamon sticks and cloves. Bring to a boil over high heat, stirring occasionally. Reduce the heat to a gentle simmer and cook until the liquid thickens to a honey-like consistency, about 5 minutes. Be careful not to overcook or the sauce will harden. Remove from heat, strain out the cinnamon sticks and cloves and set the sauce aside in a warm place. If not using right away, cool the sauce and then cover; rewarm the sauce before using.

Bumuelos and final assembly

  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 2 teaspoons sugar
  • Pinch salt
  • 1 1/2 cups (6.4 ounces) sifted flour, or more if necessary
  • 3 to 4 eggs
  • Canola oil for frying
  • Powdered sugar for dusting
  • Red wine sauce

Step 1In a medium saucepan, heat the water, butter, sugar and salt over high heat until the butter melts and the mixture comes to a boil. Remove from heat and set aside.

Step 2While the water is coming to a boil, place the flour in the bowl of a mixer or in a large bowl. Using the beater attachment or electric mixer, beat in the boiling liquid mixture over low speed. Continue mixing on low speed until a soft dough comes together in a single mass, leaving the side of the bowl.

Step 3With the mixer running, add the eggs one at a time, mixing well after each addition. Continue adding eggs until the dough is soft but thick and sticky; depending on the dough, you many not need to add the fourth egg. Set the dough aside.

Step 4Fill a wide pot to a depth of 1 1/2 inches with oil. Heat the oil until a thermometer inserted reads 350 degrees.

Step 5Using a medium ice cream scoop or 2 soup spoons, take a heaping tablespoon of dough, form a coarse ball and slip it into the hot oil. (If the ball is difficult to form, beat additional flour into the dough, 1 tablespoon at a time.) Fry 1 or 2 test bumuelos until puffed and golden brown (this will take about 7 minutes). They should puff to the size of ping-pong balls and have the light, fluffy consistency of good doughnuts.

Step 6Continue to fry 4 to 5 balls at a time until golden brown. (The second and third batch will always be better than the first.) Remove the fried balls to a paper towel-lined plate and dust with powdered sugar. Set aside until all of the dough is fried; this makes 14 to 16 bumuelos.

Step 7To serve, spoon 3 tablespoons of warm sauce onto each serving plate. Place 2 to 3 bumuelos on each plate and serve immediately.


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