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Tulumba is a traditional Turkish dessert made from a choux-like dough, deep-fried until golden and soaked in sugar syrup. Its crisp exterior and soft interior create a perfect balance of textures. Similar to churros but unique in its own right, Tulumba is a must-try for lovers of fried sweets.
Ingredients
For the Dough:
- 1 cup water
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vegetable oil (for frying)
For the Syrup:
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rosewater (optional)
Guide to Making Turkish Tulumba
Prepare the Syrup
Before starting the dough, it’s essential to make the syrup so that it has time to cool. The syrup will give the Turkish Tulumba its signature sweetness.
- Combine Ingredients: In a saucepan, add 2 cups of sugar and 1 cup of water. Bring the mixture to a boil over medium heat.
- Add Lemon Juice: Once boiling, add the lemon juice to prevent crystallization. Simmer for 8-10 minutes until it thickens slightly.
- Optional: Add rosewater for a traditional floral aroma.
- Cool: Remove from heat and let the syrup cool completely while you prepare the dough.
Make the Dough
The dough for Turkish Tulumba is similar to choux pastry but thicker.
- Boil Water and Butter: In a medium saucepan, bring 1 cup of water, butter, and oil to a boil over medium heat.
- Add Flour: Once the mixture is boiling, quickly add all the flour and stir vigorously with a wooden spoon. Continue stirring until the dough forms a ball and pulls away from the sides of the pan.
- Cool the Dough: Remove from heat and let the dough cool for a few minutes before adding eggs.
- Add Eggs One by One: Beat the eggs into the dough one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and slightly sticky.
- Flavor the Dough: Add vanilla extract, sugar, and salt, mixing until the dough is well combined.
Fry the Tulumba
Now it’s time to fry the dough into those crispy, golden pieces.
- Heat the Oil: In a deep pan, heat vegetable oil to 350°F (175°C). The oil should be deep enough for the Tulumba to float and fry evenly.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a star-shaped nozzle. Pipe 2-3 inch pieces of dough directly into the hot oil, cutting them with scissors or a knife as they drop into the oil.
- Fry Until Golden: Fry the dough pieces for 4-5 minutes, turning occasionally, until they are crispy and golden brown on all sides.
- Drain the Tulumba: Remove the fried Tulumba from the oil and place them on a paper towel to drain excess oil.
Soak in Syrup
- Dip the Tulumba in Syrup: While the Tulumba is still hot, immediately dip them into the cooled sugar syrup. Let them soak for 2-3 minutes to absorb the syrup’s sweetness.
- Serve: Remove from the syrup and place the Tulumba on a serving plate. They can be served warm or at room temperature.
Tips
- Fry at the Right Temperature: Make sure the oil is hot enough before adding the dough, as this ensures the Tulumba becomes crispy on the outside while staying soft inside.
- Cool Syrup: Always use cooled syrup for soaking, as this helps the Tulumba retain its crunch.
- Piping Consistency: Using a star-shaped nozzle gives the Tulumba its signature ridged appearance, which allows the syrup to coat each piece perfectly.Turkish Tulumba is best enjoyed with a hot cup of Turkish tea or coffee. Its sweetness pairs beautifully with the bitterness of strong beverages. You can also serve it alongside other traditional Turkish desserts like Baklava or Künefe for a full dessert spread.
Turkish Tulumba is best enjoyed with a hot cup of Turkish tea or coffee. Its sweetness pairs beautifully with the bitterness of strong beverages. You can also serve it alongside other traditional Turkish desserts like Baklava or Künefe for a full dessert spread.
