Tulumba
Crispy and syrupy sweet pieces of dough that are fried up and served fresh.
Ingredients
Batter
- 2 tbsp. butter
- 2 tbsp. sugar
- 2 c. water
- 2½ c. flour
- 3 large eggs
- 3 tbsp. semolina
- 2 tbsp. cornstarch
- 2-3 c. vegetable oil for frying
Syrup
- 3 c. sugar
- 3 ½ c. water
- 1 tbsp. lemon juice
Instructions
- Start by making the syrup. Combine the sugar and water together in a saucepan and bring to a boil. Whisk until the sugar is completely dissolved and the mixture comes to a boil. Then reduce the heat and allow the syrup to simmer for about 15 minutes before adding the lemon juice and simmering for another minute more. Then turn off the heat and allow to cool.
- To make the batter, combine the butter, sugar, and water in a saucepan over medium heat and stir until butter is melted. Then stir in the flour using a wooden spoon until a dough forms. When the dough starts to come together, remove from the heat and allow to cool. Next, add the eggs one at a time and mix in with the wooden spoon before adding in the semolina and cornstarch. Continue stirring until you have a uniform batter. Then transfer to a pastry bag fitted with a star tip.
- To finish the Tulumba, fill your deep fryer or pan with about 3 inches of oil. Bring the oil to 350°F and verify it with a thermometer. When the oil is at temperature, squeeze out small lines of dough directly into the fryer. Using a spoon, turn the dough to ensure an even cook. When the tulumba is golden brown, remove and allow to dry on paper towels. When you have the tulumba cooked, add them to the syrup and gently toss. Serve and enjoy!