For me, tulumba is one of the most perfect desserts in the world. I mean this honestly! Sensations that happen in your mouth and in your mind at every bite are priceless.
There are many recipes for tulumbi and more or less, they are all similar. Homemade tulumbi are delicious, but not the same as bought from a confectionery. After many trials and experiments, I found this recipe that is closest to the ones we buy. I was especially impressed because I made them for the first time today, and they turned out to be perfect.
1 cup is 200 ml cup
Ingredients:
Dough
- 2 cups of water
- 2 tablespoons unsalted butter
- 2.5 cups of flour
- 3 eggs
- 3 tablespoons semolina
- 1 tablespoon starch
Syrup
- 3 cups sugar
- 2 cups of water
- 1 teaspoon lemon juice
Preparation:
Syrup
Bring the water and sugar to a boil for about 15 minutes. Finally add the lemon juice. Allow the syrup to cool. Some add vanilla to the syrup, it's optional.
Dough
- Put the water in a saucepan and heat it on the hotplate.
- Add the butter to the boiling water and let it melt.
- Add the flour and mix the mixture. It will be all clotted. That's how it should be. Allow to cool.
- Once cool, add one egg at a time to the mixture and whisk well with a mixer.
- Continue to mix and add the starch and semolina. Mix until the mixture is smooth. This dough is thicker than what you are used to - it should be.
- Fill the syringe with the mixture. From this quantity I filled 2 syringes.
Frying
- Put a large amount of oil in the pan in which you will fry tulumbi. In the cold oil, put the dough with the syringe, cut off tulumbi with a knife.
- Then, turn on the hotplate and fry them on medium heat until nicely browned on all sides.
- Put the hot tulumbi directly in the cold syrup. Allow the oil to cool and repeat the frying procedure. I fried them 2 times.
- Flip ready tulumbi from time to time in the syrup to soak well. You'll get around 20 pieces 8 cm long.
