Tulumba (Syrup-Soaked Fried Dough Pastries)

Method12 steps

1. 1

   Step 1: Combine the 3 cups syrup sugar, 2 cups syrup water and 1 tsp lemon juice in a small pot. Bring to a boil, then boil for 4–5 minutes, until the sugar has dissolved and the syrup is slightly thickened. Remove from the heat.

   Boil the syrup after it comes to a boil · 5 minUses 3 cups sugar for the syrup · 2 cups water for the syrup · 1 tsp lemon juice for the syrup

2. 2

   Step 2: Set the cooked syrup aside and let cool completely. It must be cold before hot fried pastries are added; prepare the dough while it cools.

   Uses Cooked sugar and lemon syrup

3. 3

   Step 3: In a deep saucepan combine the milk (1 cup), 2 cups dough water, 1 tbsp dough sugar, pinch of salt and the selected ⅓ cup dough vegetable oil or butter. Bring to a boil over medium-high heat. Once boiling and the sugar has dissolved, remove from the heat.

   Uses 1 cup milk · 2 cups water for the dough · 1 tbsp sugar for the dough · 1 pinch salt · ⅓ cup vegetable oil or butter for the dough; use one selection

4. 4

   Step 4: Off the heat, add all 420 g flour at once to the hot dough liquids. Stir vigorously with a wooden spoon for about 30–60 seconds until every part of the flour is incorporated.

   Uses Hot complete dough liquids · 420 g all-purpose flour

5. 5

   Step 5: Reduce the heat to low and return the pan to the stove. Cook the flour mixture while stirring constantly for another 30–60 seconds to evaporate excess water, taking care not to burn it.

   Uses Flour mixture after off-heat stirring

6. 6

   Step 6: Transfer the cooked dough to a mixer fitted with a paddle and mix at medium speed until cooled enough that the eggs will not cook on contact.

   Uses Cooked tulumba dough before eggs

7. 7

   Step 7: With the mixer running, add all four eggs one at a time, letting each be absorbed before adding the next and scraping down the bowl between additions. Mix until smooth and glossy: the dough should be thick but fall slowly and steadily from the paddle when lifted. Add the vanilla extract (1 tbsp) and the measured white wine vinegar (1 tbsp) and mix until incorporated.

   Uses Cooled cooked dough · 4 eggs, added one at a time · 1 tbsp vanilla extract · 1 tbsp white wine vinegar

8. 8

   Step 8: Heat the separate deep-frying vegetable oil over medium heat in a pan suitable for deep frying. Use enough for the pastries to be submerged and heat until a small bit of dough sizzles steadily; keep medium heat so the centres can cook before the outside overbrowns.

   Uses Vegetable oil for deep frying, enough for the pan; actual absorbed amount unknown

9. 9

   Step 9: Put the complete dough in a pastry bag fitted with a 1 cm star nozzle. Wet the cutting scissors with the separate water. Pipe 5 cm lengths directly into the hot oil, cutting them with the wet scissors. Fill the pan comfortably without crowding; this forms one batch from the same dough supply.

   Uses Complete tulumba dough · Heated frying-oil bath · A little water for wetting the pastry-cutting scissors

10. 10

    Step 10: Fry the piped batch over medium heat, turning to colour evenly and keeping the pieces in the hot oil until golden and cooked through in the centre. Check a piece if needed rather than judging the centre only by outside colour. Lift out with a slotted spoon and drain briefly on kitchen paper.

    Uses One batch of piped tulumba in the frying bath

11. 11

    Step 11: Transfer the hot drained pastries to the completely cold prepared syrup and soak for 2–3 minutes. Lift out with a slotted spoon. Repeat the piping, frying, draining and soaking stages for the rest of the same dough, reusing the frying oil and syrup; only the syrup absorbed by the pastries is eaten.

    Soak each hot fried batch in cold syrup · 3 minUses Hot fried tulumba batch · Cold prepared syrup for batch soaking

12. 12

    Step 12: Let the syrup-soaked tulumba cool and serve cold. Divide the finished pastries into ten portions.

    Uses Syrup-soaked tulumba from all completed batches