Name: Lemon-Poppy Seed Bimuelos
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 10 to 12 bimuelos
Ingredients: Vegetable oil, for frying; 1 1/3 cups sugar; Zest of 2 lemons; 2 cups all-purpose flour (see Cook's Note); 4 teaspoons poppy seeds; 1 1/2 teaspoons baking powder; 3/4 teaspoon kosher salt; 1 cup milk; 1 tablespoon pure vanilla extract; 1 large egg

Directions

Special equipment:

a deep-frying thermometer

Pour 2 inches of oil into a wide, heavy-bottomed pot. Attach a deep-frying thermometer to the inside of the pot and heat the oil over medium to 365 degrees F. Line a rimmed baking sheet with several layers of paper towel and set nearby.
Combine 1 cup of the sugar and half of the lemon zest in a large bowl. Use your fingertips to rub the zest into the sugar until the mixture is fragrant and the zest is distributed evenly. Set aside.
Whisk the flour, poppy seeds, baking powder, salt and remaining 1/3 cup sugar in a medium bowl. Add the milk, vanilla, egg and remaining lemon zest and whisk until the batter is smooth.
Working in batches, carefully drop a scant 1/4 cup of batter at a time into the oil and fry, flipping halfway through and adjusting the heat if needed to keep the oil at 350 degrees F, until deep golden brown, about 5 minutes total. Use a slotted spoon to scoop the bimuelos onto the paper towel-lined baking sheet. Repeat with the remaining batter.
Stir the lemon sugar to break up any clumps that may have formed. While the bimuelos are still hot, toss them in the lemon sugar until evenly coated. Transfer to a platter and serve.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)