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Authentic Tulumba Recipe Turkiye, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Deep fried in oil and dipped in sugar syrup, tulumba is a Turkish dessert which can, surprisingly, be crispy, soft, and juicy at the same time. Similar to Spanish churros and Italian zeppole or fritelle, this Ramadan specialty is prepared with dough very similar to choux pastry. The process starts with making the syrup by melting sugar in water with some lemon juice. When the syrup starts turning dark, it is cooled down in a refrigerator until tulumba is finished. The dough for tulumba is made by mixing water, butter, sugar and salt in a pot until they start to boil, after which the flour, eggs, and semolina are stirred in. The dough may contain lemon juice or even vinegar, but it can also be prepared without them. Next, the dough is placed in a piping bag with a star-shaped nozzle, which gives the tulumba its distinctive shape. Good timing is crucial in the following step: tulumba pastries are fried in deep vegetable oil until they are crispy on the outside,... Read more
Cooking tips
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dough
The dough for tulumba is very much similar to that of choux pastry, but with one significant difference: fewer eggs are used because the interior should not be hollow. The perfect tulumba's exterior has to be crunchy, while the interior needs to remain soft and moist. -
eggs and flour
Hot water dough used for tulumba tends to become lumpy. To avoid this, sift the flour and add it gradually, mixing constantly. The eggs should also be added one at a time, blended in the dough by using a mixer on high speed. -
equipment
The single specific piece of equipment you will need for preparing tulumba is a piping bag with a star-shaped nozzle. To cut single pastries, use either a pair of scissors, a knife, a spoon, or even your fingers — just keep in mind that each one needs to be 2 to 3 centimeters long, roughly the size of a child’s thumb. -
frying
There are three opposite opinions on how tulumba pastries should be fried. For one, the dough can be squeezed into cold oil, which is then heated gradually so the tulumbas rise and fry at the same time. Another option is to fry them in medium heated oil, which might be the best way to neither undercook or overcook them. The third variant is to heat the oil to 350˚F and fry the tulumbas shortly. The ... Read more
Classic Tulumba
PREP 30min
COOK 25min
READY IN 55min
The following recipe offers a classic approach to tulumba preparation. The choux pastry is prepared according to the traditional recipe, except that, in this case, a few tablespoons of semolina are also added. The syrup can be aromatized with vanilla sugar and cinnamon and should be completely cooled down before you immerse in the warm tulumbas; hence it should be prepared first.
Ingredients
Classic Tulumba
FOR THE SYRUP
3 cups sugar
3 glasses water
2 tbsp lemon juice
2 packs vanilla sugar or 1 tsp cinnamon (optional)
FOR THE DOUGH
2 cups water
1 tbsp butter
1 tsp sugar
1/2 tsp salt
2 1/2 cups flour
3 eggs
3 tbsp semolina
1 tbsp lemon juice
FOR FRYING
sunflower oil
Preparation
1
Classic Tulumba
Step 1/5
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.
Step 2/5
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.
Step 3/5
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.
Step 4/5
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.
Step 5/5
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.
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