Tulumba Recipes

TULUMBA

Steps:

• First, prepare the syrup. Boil the water and sugar in a suitable-sized pot for about 30 to 35 minutes, until it gets dark. If you wish, add vanilla sugar or cinnamon. Stir in the lemon juice, and let the syrup cool to room temperature. Then, transfer the syrup to the fridge to cool completely.
• Next, prepare the dough. Place water, butter, sugar and salt in a pot and bring to boil. Now, reduce the heat and stir in the flour, mixing vigorously with a wooden spoon for 4-5 minutes.
• Leave the dough to cool and rest. Add the eggs one by one in 2-minute intervals, and mix with an electric mixer. Now, add lemon juice and semolina and mix for another 5 minutes on the highest speed. The dough should be shiny and sticky.
• Take a large frying pan, pour in the oil and start heating it to a high temperature. Transfer the dough to a piping bag with a star nozzle. Squeeze into the oil and cut each piece using scissors. Fry until the tulumbas turn crispy and golden. If necessary, turn them over, so they fry evenly.
• Drain the tulumbas on a paper towel and leave to cool slightly for 2-3 minutes. Dip them in cold syrup one at a time, and serve.

TURKISH TULUMBA

Steps:

• Boil the water and add the butter. While stirring add the flour and stir until the mixture thickens and begins to come off the dish. Remove from heat and add the eggs one at a time while stirring again. Form elongated pieces from the mixture and fry them in hot oil.
• Allow to cool and pour the hot sugar syrup , made from the water and sugar , over them. Allow them to sit for several hours before serving.

TULUMBA RECIPE BY SAPNA THAHIR AT BETTERBUTTER

Steps:

• For the dough- Take a bowl, add flour , semolina, salt ,eggs , water and knead well.
• Keep it aside for half an hour.
• For sugar syrup , boil sugar and water until thick . Add lemon juice after it cool downs. Keep aside .
• Now take the dough in a desired shaped piping bag and drop it into hot oil . Let it cook well and it should turn golden brown.
• Now add those fried tulumba in sugar syrup for about half an hour.
• Garnish with fresh pistachio .

TULUMBA RECIPE

Steps:

• For this delicious sweet tulumba recipe , start by preparing the syrup. This very important for two reasons. Firstly, you will need one tablespoon of the syrup for the dough and secondly, you need to set aside the syrup to cool.
• Syrup:
• In a pan add water, sugar and lemon juice. Bring this to boil and let it boil for 5-6 minutes. Do not let the mix boil for longer as this will lead into an extremely thick syrup which will not be able to be absorbed by the fried dough.
• If you are using liquid glucose instead of the lemon juice then the liquid glucose to water and sugar and bring this to boil.
• Both liquid glucose and lemon juice do not allow the syrup to crystalise and thus allow it to be just the right consistency for the dough.
• Dough:
• The dough requires a two step process; for the first step you will need a pan and for the second one you will need a handheld electric mixer.
• The first step is very similar to making choux pastry as seen in French cuisine.
• In a saucepan add water along with sunflower oil. As soon as the mixture begins to warm up significantly, add the flour.
• The secret to this step is to stir continously the liquid mixture with the flour with a wooden spatula. The mixture will turn into a thick dough.
• You need to stir continuously with the spatula; please bear that this is a rather vigorous and laborious part of the recipe. Do this for approximately 5 minutes.
• You can stop beating the mixture when the dough is easily separated from the sides of the pan. Also, the floury smell will disappear when the dough is evenly mixed.
• Set the mixture aside for a couple of minutes before placing it in a mixer bowl. Let the mixture cool before adding the rest of the ingredients. The reason being is that if the mixture is hot enough and you start adding the eggs, these will boil and you will end up with an omelette.
• Once the mixture has cooled down, start adding the eggs whilst beating the mixture with a flat beater. Do not add all the eggs at once but rather one by one.
• Adding eggs one by one will allow them to be absorbed and mixed properly.
• Continue beating the mixture and checking the consistency. The desired consistency is a firm one.
• Fit the dough into a pipping bag with a star nozzle. Rest the pipping bag into a cylindrical container and fit the dough into the pipping bag. I find this provides enough support for the pipping.
• If you happen to use plastic pipping bags, use 2-3 at any one time; the dough is firm enough and one bag may not be able to withstand the pressure; 2-3 pipping bags will though.
• Deep frying the dough:
• In a large saucepan add enough sunflower oil fry the dough. Heat the pan. Do not use olive oil as this oil is not ideal for deep frying.
• When the oil is hot enough start pipping the dough. Pipe the dough into 5cm pieces and cut them with kitchen scissors.
• Deep fry the dough.
• Tulumba will be ready when it achieves a golden brown colour.
• Final step:
• Dunk the fried the dough into syrup (room temperature).
• Enjoy!!

TULUMBE

Steps:

• Put water, sugar and lemon juice in a deep pan. When starts to boil, reduce heat to medium temperature and cook approx. 15 minutes, until you get syrup. Remove from heat and allow to cool completely.
• In a deeper pan put water, oil, add sugar and salt and bring to boil. When boiling, remove from heat and, gradually, add flour, stirring constantly. Knead until a thick dough is obtained. Allow the dough to cool for 10 min.
• When the mixture is cooled add 5 yolks and mix the dough well.
• In the frying pan, pour oil in which we are going to fry tulumbe. Heat oil to medium temperature as it should be neither too hot nor cold.
• Put the mixture in a pastry bag and make shapes 5-6 cm long. You can use scissors to cut them.
• Fry them a few minutes on each side to get a nice yellow colour. Tulumbe should be crusty outside and soft inside.
• When the tulumbe are fried, place them in the cooled syrup. You can put them in the fridge to cool. Tulumbe are served cold.

TULUMBA (ALBANIAN VERSION)

Steps:

• SYRUP:.
• Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick.
• Set aside to cool.
• PASTRY:.
• Heat the margarine in a saucepan, add the water and salt and bring to the boil.
• Reduce heat and add the flour at once.
• Stir the mixture constantly with a wooden spoon and continue until mixture leaves the sides of the pan and forms a ball.
• This should take 6 minutes, then remove pan from heat and set aside to cool.
• When cool, add the eggs and knead for approximately 10 minutes.
• Using a pastry bag with a large nozzle or a serrated spoon, put 7-8 pastries in a pan containing the heated olive oil.
• Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden.
• Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup.
• Strain off the syrup, place tulumba on serving plate and serve when cool.

BALKAN TULUMBE PASTRIES RECIPE

Steps:

• In a large saucepan, bring the sugar, 4 cups water, vanilla extract, and lemon juice to a boil. Reduce heat and cook down for 10 to 15 minutes.
• Let cool completely and then divide into two large bowls.
• Heat oven to 425 F. In a medium saucepan, melt butter in 1 1/2 cups water.
• Add flour and salt, and stir until dough forms a mass that cleans the sides of the pan.
• Beat in the eggs, one at a time, until the batter is smooth.
• Line a sheet pan with parchment paper . Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake for about 20 minutes, until the tulumbe puff up and turn golden brown.
• Place hot tulumbe into two bowls of syrup, pushing down lightly to completely coat them. Soak overnight and serve cold the next day.

TULUMBA (DEEP-FRIED PASTRY WITH SYRUP)

Steps:

• Bring 2 cups of water and 6 tablespoons oil to a boil in a large pot over high heat. Remove from heat and stir in flour and baking powder until well combined. Allow to cool, 15 to 20 minutes.
• Add eggs, one by one, and then beat with an electric mixer until mixture is smooth and homogeneous.
• Meanwhile, prepare the syrup. Combine sugar and 2 cups water in a saucepan and bring to a boil over medium-high. Stir until sugar has dissolved. Remove from heat and let cool, at least 20 to 30 minutes.
• While syrup cools, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Spoon dough into a tulumba syringe or an icing bag with a special nozzle and pipe small portions of dough into the hot oil. You can also drop spoonfuls of dough into the hot oil, but then the tulumbas won't have the traditional shape. Work in batches and fry tulumbas until golden, 5 to 7 minutes. Remove to a paper towel-lined plate. Let cool, about 10 minutes. Transfer tulumbas to a bowl and pour cooled syrup on top. Allow to soak for at least 2 hours.