Tulumba Recipe

Ingredients

• For the dough: For the dough:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) unsalted butter 1/2 cup (120ml) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the syrup: For the syrup:
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon orange blossom water 1 teaspoon orange blossom water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 42g, 28g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. 2.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. 3.
   Remove the pan from heat and let it cool for a few minutes.
4. 4.
   Add the eggs, one at a time, beating well after each addition until the dough becomes smooth and glossy.
5. 5.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
6. 6.
   Fill a piping bag fitted with a star-shaped nozzle with the dough.
7. 7.
   Pipe the dough into long, thin shapes directly into the hot oil, cutting them with scissors or a knife.
8. 8.
   Fry the tulumba until golden brown, turning them occasionally for even cooking. Remove them from the oil using a slotted spoon and drain on paper towels.
9. 9.
   In a separate saucepan, combine sugar, water, lemon juice, and orange blossom water for the syrup. Bring to a boil and simmer for 10 minutes until the syrup thickens slightly.
10. 10.
    Dip the fried tulumba into the warm syrup, ensuring they are fully coated. Allow them to soak for a few minutes before serving.
11. 11.
    Serve the Tulumba warm or at room temperature. Enjoy the crispy, syrup-soaked goodness!

Treat your ingredients with care...

• Butter — Make sure the butter is at room temperature before using it in the dough to ensure easy incorporation.
• Orange blossom water — Use high-quality orange blossom water to enhance the flavor of the syrup. Adjust the amount according to your preference for a stronger or milder floral taste.

Tips & Tricks

• To achieve a crispy exterior, make sure the oil is hot enough before frying the tulumba.
• Pipe the dough directly into the oil to create long, thin shapes. Cutting them with scissors or a knife helps control the size.
• Allow the tulumba to soak in the syrup for a few minutes to ensure they absorb the sweetness fully.
• Serve the tulumba warm for the best texture and flavor.
• For an extra touch, sprinkle some crushed pistachios or shredded coconut on top of the tulumba before serving.

Serving advice

Serve Tulumba as a delightful dessert on its own or alongside a cup of Turkish tea or coffee. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

Arrange the golden tulumba on a serving platter, drizzle some extra syrup on top, and garnish with a sprinkle of powdered sugar. For an elegant touch, add a few fresh mint leaves or edible flowers as a decorative element.