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.