Tulumba Tatlısı
Tulumba Tatlısı (pronounced as tat-luh-suh), is one of the most popular desserts from Turkey. Tulumba is a fried dough, very similar to churros that is then soaked in a sugar syrup. The result is a crispy exterior, with a soft juicy interior, that bursts with flavour as you bite into it.
Recipe
Serves: 8
Ingredients
For the sugar syrup:
200g caster sugar
150ml water
1 tbsp lemon juice
1.5 tsp rosewater
slice of lemon, optional
For the fried dough:
160ml water
10g unsalted butter
pinch of salt
125g plain flour, sifted
1/2 tbsp cornflour
1 tbsp semolina
60g whole egg
oil, for frying
Method
For the sugar syrup:
In a pot, add the sugar and water. Place over medium heat and bring to a boil.
Add the lemon juice, along with the slice of lemon and cook until the sugar thickens a little~ 10 mins.
Remove from heat and add rosewater. Cool down completely. You can prepare the syrup a day in advance or put it in the refrigerator to cool down faster.
Make the dough:
In a medium pot, add the water, butter and pinch of salt. Place over medium heat and bring to a boil.
Remove from heat, add the sifted flour and use a wooden spoon/spatula to mix rigorously.
Return the pot to medium heat and cook until the mixture forms into a dough, stirring continuously. This will take about 3-5 mins.
Remove from heat and transfer to the bowl to a stand mixer. Allow to cool until it is warm to touch.
With the paddle attachment on, start mixing the dough on low speed.
With the mixer still running, stream in the egg in 3-4 additions, allowing the first addition to mix completely before adding more. Scrape down the sides of the bowl in between.
Mix on medium speed until the mixture is no longer warm to touch, and has a shine to it.
Add the cornflour and semolina and mix until combined.
Transfer to a piping bag, fitted with French tip nozzle or a star nozzle*. Refrigerate for 15 mins.
Fry the dough:
Add oil to a medium pot.** Pipe the dough into room temperature oil*** and use a greased scissors to cut the dough. You can make them longer or shorter, as per your liking. Do not crowd the pot.
Place the pot over medium heat and cook until the dough has started to colour. Once golden brown, flip the dough and allow to cook on the other side for 2-3 minutes until golden brown in colour.
Use a slotted spoon to remove the tulumba and drain the excess oil on a plate lined with paper towel.
Before frying the next batch, allow the oil to cool down for 5-10 mins before piping more dough into it. Repeat until you have used up all the dough.
Soak the dough:
Add the tulumba to the cooled sugar syrup and soak for 2-3 minutes.
Drain them on a sieve to catch the excess syrup.
Garnish with chopped pistachios. Serve warm. Enjoy!
Notes:
*- Make sure to use a thick nozzle here. Use the biggest size you have available. Thicker the nozzle, the better.
**- Use a wide pot if possible as you can fry more at a time.
***- Very important to use room temp oil for frying as it helps with the texture.
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