Baked apple-granola Bimuelos
Apple-granola Bimuelos are fritters filled with apples, oatmeal and nuts, baked and coated in a golden honey syrup.
Submitted by: Ksenia Prints
- 2¼ tsps active-dry yeast
- 1 tsp sugar
- ½ cup warm water
- ½ cup buttermilk (or ½ cup plant-based milk and the juice of ¼ lemon)
- 2 cups flour
- ½ cup of naturSource Organic Multi-NatureⓇ granola
- 1 Honeycrisp apple, chopped
- ¼ tsp salt
- For syrup:
- ½ cup sugar
- ⅓ water
- ¼ cup honey
- In a large bowl, combine yeast, water and 1 tsp sugar and whisk together. Let stand for 10 minutes, frothing, until mixture doubles in size.
- At the same time, if you don’t have ready-made buttermilk, prep your buttermilk by adding lemon juice to plant-based milk.
- To bowl with yeast mixture, add flour, granola, chopped apple and salt. Mix to combine, then knead on a floured surface for about five minutes. Return to bowl, cover loosely with a towel or Saran wrap, and let rise for about 1-1.5 hrs, until dough has doubled in volume.
- Make syrup: In a medium-sized saucepan, combine sugar, water and honey, stirring just until sugar dissolves. Once the mixture is boiling, reduce heat to medium and cook, uncovered and undisturbed, for 5 more minutes. Set aside and let cool.
- Preheat oven to 350F/ 180C. When your dough has doubled, with wet hands, shape dough into small balls (do not fret about the shape too much). Arrange Bimuelos on a parchment paper-covered baking sheet, leaving about an inch of room between them,
- Bake at 350F for 12 minutes.
- Dip balls into cooled syrup with thongs, turning over to ensure all sides have soaked some delicious honey goodness up. Then remove Bimuelos onto a large plate. Serve immediately.
After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at http://immigrantstable.com, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen.