TULUMBA TATLISI (Turkish Churros Recipe) - Episode 444 - Baking with Eda

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.

Make the syrup: In a saucepan, stir sugar and water together. Bring the mixture to a boil and stir until the sugar is dissolved. Reduce the heat and let the syrup simmer gently for about 20 minutes. Add the lemon juice and simmer for 1 minute longer. Turn off the heat and let it cool completely.

Make the batter: In a saucepan, add butter and water. Turn on the heat and stir continuously until the butter is melted. Stir in the flour, salt and sugar using a spoon until a loose dough forms. When the dough begins to collect around the spoon, remove the pan from the heat and allow to cool completely.

Transfer the cooled batter to a mixing bowl, beat in the eggs one at a time until a smooth batter begins to form. Add the semolina and cornstarch and beat for another 2 minutes.

Transfer batter to a large piping bag fitted with a star tip.

Fry the batter: Pour 2 to 3 cups frying oil into a frying pan. Heat the oil on low heat. Squeeze out small lines of dough directly into the cold oil and cut each piece using a scissor. Fry the tulumba's at medium heat until golden brown.

Use a strainer or spoon to turn the pieces over and around so they brown evenly. When the tulumba is evenly browned, remove them from the oil and add them to the cool syrup and let them soak it up. Arrange the tulumba's on a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens