Turkish Tulumba Recipe | Fried dough soaked in Sugar Syrup | TULUMBA TATLISI YAPMAK

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note, while vanilla is more accessible.

sugar for syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binding agent, while applesauce adds moisture.

In a pan, add sugar and water to make the sugar syrup and boil until the sugar dissolves.

Boil the syrup for 5-10 minutes until slightly thick, then add lime juice and set aside.

In another pan, add water and butter, heating until the butter melts.

Add flour to the melted butter and mix on low heat for 2-3 minutes until a smooth dough forms.

Transfer the dough to a bowl and let it cool.

Blend the dough using a dough mixer to make it smoother and reduce heat.

Add corn flour and semolina to the dough and mix well.

Add three room temperature eggs one at a time, mixing well after each addition until smooth.

If the dough is too runny, refrigerate until thick.

Fill a piping bag with the choux pastry using a star nozzle.

Pour vegetable oil into a pan and dip scissors in the oil.

Pipe the choux pastry into the oil, cutting each piece to about 2 inches in length.

Turn on the heat to low to medium and cook, flipping gently until golden brown.

Remove from oil and strain excess oil, then add directly to the warm sugar syrup for 5-10 minutes to absorb syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens