Tulumbe Recipes

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.

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 (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.