![Bimuelos with Cranberry Curd and Cardamom Honey](https://cdn.statically.io/img/www.foodandwine.com/thmb/PXA3MqEcL4mOLu7haI9WXytMRZw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Bimuelos-With-Cranberry-Curd-Cardamom-Honey-VT-RECIPE1121-2e9df2ff9d4d41c2be408f37b25f4a49.jpg)
Ingredients
Curd
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8 ounces fresh or frozen cranberries (about 2 cups)
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¾ cup granulated sugar
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⅓ cup fresh lemon juice
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2 large eggs
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1 large egg yolk
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Pinch of fine sea salt
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6 tablespoons unsalted butter (3 ounces), chilled and cut into 1-Tbsp. pieces
Bimuelos & Syrup
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1 ¾ cups all-purpose flour (about 7 1/2 ounces), plus more as needed
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2 tablespoons granulated sugar, divided
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¾ teaspoon plus 1 pinch of fine sea salt, divided
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¾ cup warm water (100°F to 110°F), divided
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1 ½ teaspoon active dry yeast
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1 tablespoon vegetable oil, plus more for frying and greasing
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1 teaspoon grated orange zest plus 3 tablespoons fresh orange juice, divided
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½ cup honey
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¼ teaspoon ground cardamom
Additional Ingredient
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¼ cup chopped shelled raw pistachios, lightly toasted
Directions
Make the curd
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Bring cranberries, sugar, and lemon juice to a boil in a small saucepan over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until cranberries pop and release their juices, 9 to 10 minutes. Transfer mixture to a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Remove lid; let puree cool 10 minutes. Wipe saucepan clean.
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Using a rubber spatula, press cooled cranberry puree through a fine wire-mesh strainer into a medium bowl; discard solids. Let cool until lukewarm, 10 to 15 minutes. Add eggs, egg yolk, and salt; whisk until well combined. Return mixture to cleaned saucepan, and heat over medium-low. Cook, whisking constantly, until mixture has thickened, about 10 minutes. Whisk in butter, 1 tablespoon at a time, until butter is melted and curd is smooth. Transfer to a medium bowl; let cool 5 minutes. Press plastic wrap directly on surface of curd to prevent a skin from forming. Chill until cold and firm, at least 4 hours or up to 1 day.
Meanwhile, make the bimuelos
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Stir together flour, 1 1/2 tablespoons sugar, and 3/4 teaspoon salt in a medium bowl; set aside. Stir together 1/2 cup warm water, yeast, and remaining 1/2 tablespoon sugar in a large bowl. Let stand until foamy, about 5 minutes. Add flour mixture, oil, 1 1/2 tablespoons orange juice, 1/2 teaspoon orange zest, and remaining 1/4 cup warm water to yeast mixture. Stir with a wooden spoon until mixture is well combined and forms a wet, sticky, and loose dough that only slightly pulls away from sides of bowl; add an additional 1 to 2 tablespoons flour as needed to thicken. (Dough should form a loose, sticky mound that flattens slowly within a few seconds.) Using lightly oiled hands, transfer dough to a lightly oiled medium bowl. Cover tightly with plastic wrap; cover with a clean kitchen towel. Let dough rise at room temperature until doubled in volume, 1 hour and 15 minutes to 1 hour and 30 minutes.
While dough rises, make the syrup
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Stir together honey, cardamom, remaining pinch of salt, remaining 1 1/2 tablespoons orange juice, and remaining 1/2 teaspoon orange zest in a 2-cup microwavable liquid measuring cup. Microwave on HIGH until honey bubbles vigorously, 1 minute to 1 minute and 30 seconds. Set aside.
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Pour oil to a depth of 21/2 inches in a small Dutch oven. Heat over medium until oil reaches 360°F. Using a heatproof 2-tablespoon scoop, quickly dip scoop into hot oil to grease, scoop a portion of dough, and drop dough into hot oil. Repeat process to create 5 or 6 dough balls, greasing scoop between each dough ball. Fry dough balls, flipping once, until puffed and golden brown on all sides, 3 to 4 minutes. Using a spider or a slotted spoon, transfer bimuelos to a paper towel–lined baking sheet to drain. Repeat process in batches using remaining dough to yield about 16 bimuelos. Let stand until cool enough to handle, about 10 minutes.
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Using the wide end of a chopstick, poke a 1/2-inch hole into each bimuelo, moving chopstick around carefully to hollow out middle. Transfer cranberry curd to a piping bag fitted with a 1/3-inch round piping tip. Fill each hole with about 2 tablespoons curd. Pile bimuelos into a tower on a 7- or 8-inch rimmed plate. Drizzle with syrup, and sprinkle with pistachios.
Make ahead
Curd can be refrigerated in an airtight container up to 1 day