Tulumba Recipe: Crispy Turkish Dessert
Recipe Overview
Overview
Tulumba is a beloved Turkish dessert that brings together the best of both worlds: a crispy exterior and a soft, juicy interior. The process begins with making a thick syrup, which is essential for soaking the fried pastries. The key to achieving the perfect texture lies in the choux pastry, which is made by combining butter, water, and flour, then adding eggs to create a smooth dough. This dough is piped into hot oil, where it fries until golden brown.
One of the unique aspects of this recipe is the cold frying technique. By starting the frying process in cold oil, the tulumba cooks slowly, allowing the outside to become crispy while keeping the inside tender. This method also ensures that the pastries maintain their texture even after being soaked in syrup, making them a delightful treat that can be enjoyed over several days.
The addition of vinegar and semolina to the dough enhances the crispiness, giving tulumba its signature texture. Once fried, the pastries are immediately dipped into the cold syrup, allowing them to soak up the sweetness without losing their crunch. This dessert is not just a treat; it’s a celebration of flavors and textures that embodies the essence of Turkish cuisine.
Recipe Details
Steps & Tips
Combine two cups of sugar and one cup of water in a pot.
Tip: Dissolve the sugar before the water boils to prevent crystallization.
Add a teaspoon of lemon juice to the boiling sherbet.
Transfer the sherbet to the smallest burner on low heat and let it simmer for 5 minutes.
In a pot, add a tablespoon of butter and one cup of water, then add one tablespoon of sugar and a pinch of salt.
Melt the butter on low heat until small bubbles form.
Add 140 grams of flour to the melted butter and water mixture.
Mix the flour with the butter and water using a spatula until smooth.
Tip: Cooking the flour a bit gives it a deeper taste.
Tip: Use a wooden spatula for better mixing of the dough.
Transfer the dough to a marble surface to cool down.
Let the dough sit for half a minute, then check if it's cool enough to touch.
Make a hole in the middle of the dough to add ingredients.
Add one and a half eggs, one and a half tablespoons of starch, and two tablespoons of semolina to the dough.
Tip: Stick to measurements for the eggs to avoid a runny dough.
Add one and a half teaspoons of vinegar to the mixture.
Tip: Adding vinegar makes the dough crispier.
Cut and fold the dough with a scraper until homogenized.
Transfer the dough into a piping bag with the largest star tip.
Prepare for cold frying the dough pieces.
Tip: Cold frying helps the outside get crispier and keeps the dessert from softening.
Twist and squeeze the piping bag to cut pieces of dough about 4-5 cm long.
Fry the dough pieces on medium-low heat until golden brown.
Ensure the sherbet is cold before adding the fried dough.
Tip: One of the dough or sherbet should be cold and the other hot to prevent softening.
Gently mix the fried dough in the cold sherbet to soak.
Serve the tulumba dessert after ensuring they are well-soaked.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tulumba is a type of choux pastry that is deep-fried and soaked in syrup.
- •The name 'Tulumba' means 'water pump' in Turkish, reflecting the shape and texture of the dessert.
- •Adding vinegar to the dough helps achieve a crispier texture.
- •Cold frying allows the pastry to cook slowly, resulting in a crispy exterior and soft interior.
