Ridged, deep-fried choux dough fingers soaked in lemon-scented sugar syrup until crispy outside and dripping with sweetness.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving plate
Garnishes: crushed pistachios, syrup drizzle
Accompaniments: Turkish coffee
Instructions
-
1
Make syrup: boil sugar and water 10 min, add lemon juice. Cool completely.
-
2
Heat water and butter until boiling. Add flour all at once, stir vigorously until dough forms a ball.
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3
Cool slightly, then beat in eggs one at a time until smooth.
-
4
Pipe 5cm ridged fingers and fry at 170°C until deep golden.
-
5
Immediately plunge hot pastries into cold syrup for 2 min.
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6
Drain and serve.
Did You Know?
The name tulumba comes from the Turkish word for "pump," referring to the piping bag used to shape the dough.
Chef's Notes
Equipment Tips
- deep fryer or pot
- piping bag with star tip
- saucepan
Garnishing
crushed pistachios, syrup drizzle
Accompaniments
Turkish coffee
The Story Behind Tulumba
Tulumba is one of the most beloved Ottoman-era desserts across the Balkans. In Macedonia, it appears at every celebration, from weddings to religious holidays, always made fresh and soaked in syrup while still crackling hot.
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