Tulumba
Tulumba is a classic deep-fried dessert from the former Ottoman Empire, featuring crispy choux pastry soaked in a sweet, fragrant syrup. This recipe delivers a delightful balance of crunchy exterior and juicy interior, perfect for a special treat.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 579 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
syrup
- 300 ggranulated sugar
- 250 mlwater
- 15 mllemon juice
dough
- 250 mlwater
- 60 gunsalted butter
- 10 ggranulated sugar
- 0.5 tspsalt
- 150 gall-purpose flour
- 3 pcsegg, large, room temperature
Ingredients
- 1,000 mlvegetable oil, for frying
Equipment
slotted spoon · pastry bag · open star tip · deep pot · thermometer · wire rack · baking sheet · wooden spoon · large mixing bowl · medium saucepan
The method
Step by step
- 1
Prepare the syrup: Combine the granulated sugar and water for the syrup in a medium saucepan.
- 2
Bring the syrup mixture to a boil over medium-high heat, stirring until the sugar dissolves.
About 5 min
- 3
Reduce the heat to low, add the lemon juice, and simmer for 10 minutes without stirring.
About 10 min
Cook’s note: Do not stir the syrup while it simmers to prevent crystallization.
- 4
Remove the syrup from the heat and let it cool completely; it should be cold before use.
About 45 min
Cook’s note: You can prepare the syrup in advance and chill it in the refrigerator.
- 5
Prepare the dough: In a separate saucepan, combine the water for the dough, unsalted butter, granulated sugar, and salt.
- 6
Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted.
About 3 min
- 7
Remove the saucepan from the heat and immediately add the all-purpose flour all at once.
- 8
Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
About 2 min
- 9
Return the saucepan to low heat and cook the dough for 2-3 minutes, stirring constantly, to dry it out slightly.
About 3 min
Cook’s note: This step helps create a crispier tulumba.
- 10
Transfer the dough to a large mixing bowl and let it cool for 10 minutes, stirring occasionally to release steam.
About 10 min
Cook’s note: The dough should be warm, not hot, before adding eggs.
- 11
Add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.
About 5 min
Cook’s note: The dough will look separated at first, but keep mixing until it comes together.
- 12
Transfer the dough to a pastry bag fitted with an open star tip.
About 1 min
- 13
Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil temperature is consistent.
- 14
Pipe 3-inch long pieces of dough directly into the hot oil, cutting them with scissors or a knife as you pipe.
About 5 min
Cook’s note: Do not overcrowd the pot; fry in batches.
- 15
Fry the tulumba until golden brown and crispy, turning occasionally, about 5-7 minutes per batch.
About 7 min
- 16
Remove the fried tulumba from the oil with a slotted spoon and immediately transfer them to the cold syrup.
Cook’s note: The contrast in temperature is crucial for proper syrup absorption.
- 17
Let the tulumba soak in the syrup for at least 5 minutes, turning them gently to ensure even coating.
About 5 min
Cook’s note: Soak longer for a sweeter, juicier result.
- 18
Remove the tulumba from the syrup and place them on a wire rack set over a baking sheet to drain any excess syrup.
- 19
Serve tulumba warm or at room temperature.
Per serving
Nutrition
- Calories
- 578.8kcal
- Protein
- 5.9g
- Carbs
- 71.1g
- Fat
- 31.1g
- Fibre
- 0.7g
- Sugar
- 52g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tulumba in an airtight container at room temperature.
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