Sephardic pumpkin doughnuts

Sephardic pumpkin doughnuts

A unique take on a traditional Chanukah treat.


  • 1 cup plain flour
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp coriander
  • 1/4 tsp allspice
  • a couple of pinches of salt
  • 2 eggs, beaten
  • 1 1/4 cup pumpkin puree
  • 3 cups good vegetable oil with high smoke point for frying (avocado, sunflower or peanut)
  • Warm honey, maple syrup, date syrup and/or icing sugar for serving


Prepare one or two large baking sheets by covering them with brown paper (cut up from a shopping bag) or paper towels. Place cooling racks over the paper-covered pans and set aside.

In a mixing bowl, whisk together the dry ingredients. Add the pumpkin and beaten eggs, mixing well with a wooden spoon or rubber spatula until smooth.

In a large frying pan, heat oil over medium heat for about 6-7 minutes. The oil should be about 1cm deep and is ready at 160 degrees C or when a couple of drops of water jump when they hit the oil.

Use two tablespoons, one to scoop even amounts of batter and one to gently help drop it into the hot oil. Add the bimuelos in a single layer, about 6 or 7 at a time, not crowding the pan as they double in size as they cook. Leave undisturbed for 90 seconds to 2 minutes per side, depending on the size of the bimuelos, flipping only once using tongs or a pair of chopsticks. Each patty should be deeply golden brown all over, crispy on the outside and soft, but cooked through, on the inside. Drain well on the prepared baking sheets.

Best when served immediately, drizzled with warm honey, maple syrup or date syrup (silan) or sprinkled with icing sugar. Alternatively, the choice of syrups can be passed for people to dip and drizzle themselves.

Recipe by Susan Barocas for The Nosher, JTA

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