Bimuelos with Cranberry Curd and Cardamom Honey

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.

使用橡胶刮刀，将冷却的蔓越莓泥穿过细的电线网滤器进入一个中等大小的碗中。丢弃固体。让冷却至10至15分钟。加入鸡蛋，蛋黄和盐；搅拌直至充分混合。将混合物返回清洁的锅中，并在中低水平上加热。煮，不断搅拌，直到混合物变稠，约10分钟。搅拌黄油，一次搅拌1汤匙，直到黄油融化并凝乳光滑为止。转移到一个中等大小的碗中；让冷却5分钟。 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.

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.

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.

将油倒入一个小荷兰烤箱中21/2英寸的深度。在培养基上加热，直到油达到360°F。使用耐热的2汤匙勺，将勺子快速浸入热油中以润滑油脂，oop割一部分面团，然后将面团放入热油中。重复过程以创建5或6个面团球，在每个面团球之间润滑勺。炸面团，翻转一次，直到所有侧面膨化成金黄色，3至4分钟。使用蜘蛛或开槽的勺子将Bimuelos转移到纸巾衬里的烤盘上以排干。使用剩余的面团分批重复过程，以产生约16个Bimuelos。让站立直到足够冷却到达，大约10分钟。

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.