Tulumba

Name: Tulumba
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 600g Granulated Sugar; 350ml Water; 1 tbsp Lemon Juice, or 1 lemon slice; 250ml Water; 60g Unsalted Butter; 1/4 tsp Salt; 200g All-purpose Flour; 3 large Eggs; 1 l Neutral Vegetable Oil, sunflower or canola; 1 tbsp Lemon Zest, or a few extra lemon slices for fragrance

Tulumba are crisp, ridged fritters soaked in a bright, lemon-scented syrup — crunchy on the outside, soft and pillowy inside. These golden pastries are piping hot from the fryer and then drenched in syrup so they glisten and carry a perfect balance of sweet and citrus. They make a delightful treat for gatherings or a special homemade dessert.

Tulumba are crisp, ridged fritters soaked in a bright, lemon-scented syrup — crunchy on the outside, soft and pillowy inside. Thes... Show more

Traditional Turkish Recipe

Health Grade

E- · Indulgent

Rating

4.2

Time

1 hr

Price

0,26 €

Calories

734 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Cook the syrup

Combine the Granulated Sugar, Water, and Lemon Juice in a small saucepan. Stir over medium heat just until the sugar dissolves, bring it to a boil, then simmer for 10 minutes until the syrup is clear and lightly thickened. Set it aside to cool completely while you make the dough.

Cook the dough base

In a medium saucepan, bring the remaining water with the Unsalted Butter and Salt to a boil. Take the pan off the heat, add the All-purpose Flour all at once, and stir hard until no dry flour remains. Return it to low heat and cook for 2 minutes, stirring constantly, until the dough pulls away from the pan and feels smooth.

Beat in the eggs

Transfer the dough to a bowl and let it cool for 5 minutes so it won't scramble the Eggs. Beat the eggs in one at a time, mixing well after each addition until the dough is glossy, thick, and pipes in a slow ribbon. Spoon the dough into a piping bag fitted with a large star tip.

Fry the tulumba

Heat the Neutral Vegetable Oil in a deep pot to 350° F. Working in small batches, pipe 2- to 3-inch ridged strips directly into the oil and snip them off with lightly oiled scissors; fry for 3 to 4 minutes, turning as needed, until deep golden and crisp on all sides. Lift them out with a slotted spoon and let the excess oil drip off for a moment.

Soak and finish

While the pastries are still hot, drop them into the cool syrup and let them soak for 1 to 2 minutes, turning once so every ridge gets coated. Lift them out onto a platter and finish with the Lemon Zest for a fresh, traditional fragrance. Serve once they look glossy and syrup-soaked but still hold their shape.