Similar to fried doughnut holes, bumuelos are little round balls of choux-like pastry fried in oil and prepared by Jews of Greece and Turkey. In this recipe, from food writer Phyllis Glazer, the bumuelos are topped with a dusting of powdered sugar and are served with a sweet, red wine syrup.
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Bumuelos in red wine sauce
Total time: 1 hour, 20 minutes
Servings: 6 to 8
Red wine sauce
2 cups regular or turbinado sugar
2/3 cup dry red wine
2 cinnamon sticks
4 whole cloves
In 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