Ingredients:
- 2 cups water
- 2 tbs of unsalted butter
- 3 eggs
- 2.5 cups flour
- 3 tbs semolina
- 1 tbs of corn starch
- 2 cups water
- 3 cups sugar
- 1 tbs lemon juice
Preparation:
Syrup
- Put water and sugar in a pot over medium heat
- When syrup starts to boil, add lemon juice and turn of the heat.
- Add water in a pot and put on fire.
- Add butter in the hot water and let it melt. Add flour and stir with wire on medium heat
- When mixture becomes soft and non-sticky, transfer to another bowl so it will cool down faster.
- Put cooled dough in a mixing bowl and start to mix with a mixer. Add semolina and starch.
- Then start to add eggs gradually, one by one. Mix well until mixture becomes smooth.
- Fill your piping bag or tulumba syringe with the mixture.
- Pipe the dough and cut with an oiled knife or scissors directly in the cooking oil which shouldn't be put on fire, turn on the hotplate after you add tulumbas in the oil.
- When they are fully fried, take tulumbas out and directly transfer into the cold syrup Leave 2-3 minutes, then transfer tulumbas to a plate.
- If you prepare larger quantities, first cool down the oil for frying, then repeat the procedure.
- Pour the rest of the syrup over the ready tulumbas.