Fried Puffs in Syrup: Bimuelos - pareve

1 yeast cake
1 c warm water
1/6 c soft margarine
1/4 tsp salt
Flour (enough to make a soft dough)

ORANGE SYRUP:
2 tbsp orange juice
2 c water
Pinch sugar
1 tbsp brandy

Combine 1 yeast cake and 1 cup warm water until yeast puffs up to surface. Add 1/6 cup soft margarine, and 1/4 tsp. salt. Add enough flour gradually to make a soft dough. Let stand in warm place for 3 hours.

Drop by spoonful in hot oil about 1/4 inch in depth. Fry to golden brown on both sides. They should puff up into irregular shapes. Drain on paper lined colander. Serve hot, dipped in Orange syrup.

ORANGE SYRUP: Combine all ingredients. Simmer for 15 minutes.

Note: Small dough fritters are found in many Jewish communities. they are called "lokmas" in Turkey, "loukoumades" in Greece, and "ponchiks" in Poland. The Ladino word has many spellings including "bulemas" and "burmuelos."

In Greece, these were traditionally made in special pans resembling egg poachers. Each depression was almost filled with oil and heated. Then spoonfuls of dough were dropped in and cooked.

Submitted by Lisa