Baked apple-granola Bimuelos
User Reviews
5
Baked apple-granola Bimuelos
Description
Baked apple-granola Bimuelos start with activating yeast in warm water and sugar until foamy, which ensures a good rise in the dough. The dough combines flour, granola, chopped Honeycrisp apple for fruity bursts, salt, and buttermilk or a buttermilk substitute to create a balanced texture. After kneading and rising for up to 1.5 hours, the dough is shaped into small balls and baked at 350°F until cooked through.
Alongside the dough, a syrup is made by boiling sugar, water, and honey briefly, then cooled to a pourable glaze that coats the finished Bimuelos. This syrup adds a sweet and sticky finish. The result is a soft, slightly chewy baked good with apple chunks and the crunch of granola woven in, making it appealing for breakfast or a snack.
This recipe highlights the interplay between the mild tang of the buttermilk dough and natural sweetness from apple and honey syrup, creating a textured pastry that can be enjoyed fresh, offering a balance of soft crumbs and crunchy bits.
Ingredients
- 2 ¼ tsps active dry yeast
- 1 teaspoon sugar
- ½ cup water warm
- ½ cup buttermilk or ½ cup plant-based milk and the juice of ¼ lemon
- 2 cups flour
- ½ cup granola Multi Nature brand
- 1 honeycrisp apple chopped
- ¼ teaspoon salt
- For syrup:
- ½ cup sugar
- ⅓ water
- ¼ cup honey
Instructions
- In a large bowl, combine yeast, water and 1 teaspoon 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.
- Prehead 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.
- I like to pile my Bimuelos up like a tower, for extra effect.
User Reviews
Overall Rating
5
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