Buñuelo

Bimuelos, the Sephardic Hanukkah fritter The Sephardic answer to the jelly doughnut is older and simpler: little puffs of fried dough, drizzled with honey or dusted with powdered sugar. The pedigree is long. The first Ladino Torah translation, printed in Istanbul in 1547, described manna as tasting like a fritter with honey. For a party they beat filled doughnuts on effort. The batter needs no shaping, spoonfuls go straight into the oil, and a warm bowl of honey syrup does the rest. Make them in rounds through the evening so each batch arrives hot.