Turkish Dessert Tulumba Recipe

Ever have a craving for something sweet, crunchy, and drenched in syrup? Let me take you on a little culinary journey with my absolute favorite treat—tulumbas! Trust me, once you fry up these golden bites of heaven and coat them in that luscious syrup, there’s no going back.

I love the decadent simplicity of Turkish dessert Tulumba. Its golden exterior, created using all-purpose flour and the richness of eggs, combined with the smoothness of semolina, results in a delightful texture.

The sweetness of the syrup, made with granulated sugar, water, and a hint of lemon juice, complements the light crunch perfectly.

Turkish Dessert Tulumba Recipe Ingredients

• All-purpose flour: Provides carbohydrates, forms the base of the dough.
• Unsalted butter: Adds richness and flavor; contains fats.
• Sugar: Sweetens the dough and syrup; main carbohydrate source.
• Eggs: Bind ingredients together; provide protein and structure.
• Semolina: Adds texture, enhances crispiness.
• Corn starch: Makes the dough tender; thickening agent.
• Lemon juice: Adds a hint of acidity; brightens the syrup’s flavor.

Turkish Dessert Tulumba Recipe Ingredient Quantities

• 1 cup water
• 1 cup all-purpose flour
• 3 tablespoons unsalted butter
• 2 large eggs
• 1 tablespoon semolina
• 1 tablespoon corn starch
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 2 cups granulated sugar (for syrup)
• 1 cup water (for syrup)
• 1/2 tablespoon lemon juice (for syrup)

How to Make this Turkish Dessert Tulumba Recipe

1. In a saucepan, combine 1 cup of water, 3 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, and 1/4 teaspoon of salt.

2. Combine 1 cup of all-purpose flour with the boiling mixture, stirring continually until the dough solidifies into a ball and cleaves from the pan’s edges. Take the mixture off the heat and allow it to descend to a temperature safe for touch—about 5 minutes.

3. In a blending basin, combine the cooled batter with 1 tablespoon of semolina and 1 tablespoon of corn starch. Blend thoroughly.

4. Incorporate 2 large eggs into the mixture, adding them one at a time and mixing thoroughly after each addition. Then, add 1 teaspoon of vanilla extract and continue mixing until the dough is completely smooth.

5. Move the dough to a piping bag fitted with a star tip.

6. Pour vegetable oil into a deep pan. It’s necessary for the oil to be 3 inches deep. Heat the oil to 350°F (175°C), checking with a thermometer to ensure accuracy.

7. Fry 2-inch strips of dough in hot oil, cutting each strip with a knife or scissors. Fry strips in batches until golden brown, 3–4 minutes per batch. Remove and drain on paper towels.

8. To make the syrup, combine 2 cups of sugar, 1 cup of water, and 1/2 tablespoon of lemon juice in a saucepan. Heat the mixture until it reaches a boil, then reduce to a simmer for about 10 minutes, until the syrup thickens a bit. Let it cool before using.

9. Drench the tulumbas that have been fried and are still warm in the cooled syrup. Make sure they are sufficiently and completely coated.

10. Take the tulumbas out of the syrup and let them rest a few minutes before plating. Enjoy this sugary dessert with loved ones!

Turkish Dessert Tulumba Recipe Equipment Needed

1. Saucepan
2. Mixing spoon
3. Blending basin
4. Piping bag with star tip
5. Deep pan
6. Kitchen thermometer
7. Knife or scissors
8. Paper towels
9. Measuring cups and spoons

FAQ

• What is the texture of Tulumba?Tulumba has a crisp texture on the outside and softness on the inside, which is due to the fried choux pastry-like dough and the sweet syrup. This is the dough that was traditionally made by hand. Today, Germans are more likely to use a mixer.
• Can I make the syrup in advance?Indeed, making the syrup ahead of time is possible. Simply, store it in the refrigerator, and ensure that it is back to room temperature before you use it to dip the warm pastries into.
• Why is semolina used in the dough?A slight gritty texture is imparted by the semolina, which also helps the dough hold its shape during frying, leading to a crisp exterior.
• How do I know the oil is at the right temperature for frying?The ideal temperature for frying is 350°F (180°C). You can test your oil by dropping a small piece of dough into it. If the dough sizzles and rises to the top, then your oil is ready.
• Can I use margarine instead of butter?Certainly, you can substitute margarine for butter, but the flavor and texture of your end product may vary slightly. Those variances may not even be noticeable, so if you’re in a butter predicament, don’t hesitate to use margarine.
• What can I do if the dough is too runny? If your dough is too runny, try adding a small amount of additional flour to achieve the right consistency, ensuring it holds its shape when piped.

Turkish Dessert Tulumba Recipe Substitutions and Variations

• 1 cup all-purpose flour may be substituted with 1 cup whole wheat flour for a healthier version.
• 3 tablespoons unsalted butter can be replaced with 3 tablespoons margarine or coconut oil for a dairy-free option.
• 2 large eggs can be substituted with 1/2 cup of unsweetened applesauce for a vegetarian option.
• 1 tablespoon granulated sugar can be swapped with 1 tablespoon honey or maple syrup.
• 1 teaspoon vanilla extract may be replaced with 1 teaspoon of almond extract for a different flavor.

Pro Tips

1. Temperature Management Ensure that the dough has sufficiently cooled before adding the eggs in Step 4. If the dough is too hot, the eggs might scramble. After adding the flour mixture to the boiling water, allowing it to cool for around 5 minutes should be adequate.

2. Oil Temperature Maintain a consistent oil temperature of 350°F (175°C) while frying. If the temperature drops, the tulumbas may absorb excess oil and become greasy. A kitchen thermometer can help in monitoring and maintaining the correct temperature.

3. Syrup Consistency For the syrup, achieve the right consistency by simmering it just long enough to thicken slightly, around 10 minutes. If it’s too thin, the tulumbas may not soak it well; if too thick, it may crystallize. Letting the syrup cool completely before dipping the tulumbas is crucial for optimum absorption.

4. Piping Technique Use a strong piping bag as the dough can be stiff. Applying even pressure while piping will ensure uniformly shaped tulumbas. A star tip will also give them the classic ridged appearance that helps hold the syrup.

5. Absorbing Excess Oil Drain the fried tulumbas well on paper towels to remove excess oil before soaking them in the syrup. This will help maintain their crispiness while still allowing them to absorb the syrup adequately.