Tulumba (Turkish sweet)

Votes: 58

To prepare this recipe, you'll need a pastry bag with a star tip and scissors to cut the dough directly into the buttered bowl. The secret is to cook the Tulumba over medium heat, which ensures the insides are evenly browned. Once done, dip the hot cookies in cold syrup and let them soak thoroughly.

Time: --
Complexity: easily

Tulumba are sweet, golden, and crispy pastries, deep-fried and dipped in aromatic syrup. This dessert is very popular in both Turkey and Greece, and can be found in almost every confectionery and a bakery store.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

Water – 2 glasses
Milk – 1 glass
Vegetable oil or butter - 1/3 cup
Sugar - 1 tablespoon
Flour – 420 grams
A pinch of salt
Eggs - 4 pieces
Vanilla extract - 1 tablespoon
White wine vinegar - 1 tablespoon
Vegetable oil for frying

For the syrup:

Sugar – 3 cups
Water - 2 glasses
Lemon juice - 1 teaspoon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: milk, flour, eggs, vanilla extract, wine vinegar, lemon juice

Cooking the dish according to the recipe:

Let's start with the syrup. In a small saucepan, combine all syrup ingredients and bring to a boil. Let the syrup simmer for 4-5 minutes, until slightly thickened. Set aside and let cool completely.
Let's get started with the test. Pour milk, water, butter, sugar, and salt into a deep saucepan. Stir and bring to a boil over medium heat. Once the mixture boils and the sugar dissolves, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon.

Reduce heat to low and return the pan to the stove. Cook, stirring constantly, for 30-60 seconds, being careful not to burn the mixture. (This step is necessary to evaporate the liquid.)
Transfer the dough to the bowl of a stand mixer and mix well on medium speed, adding the eggs one at a time. The final Tulumba dough should be smooth, glossy, and thick. Add the vanilla extract and white vinegar and mix again.
It's time to shape the cookies. For this recipe, you'll need a pastry bag fitted with a 1 cm star-shaped tip.
Heat vegetable oil in a frying pan. Place the dough in a pastry bag and pipe out 5 cm (2 inches) of dough. Use wet scissors to cut directly into the oil. Fry over medium heat, turning occasionally. Remove with a slotted spoon and drain on a paper towel.
Dip the cookies into the cold syrup and let them sit for 2-3 minutes. Remove with a slotted spoon and repeat with the remaining dough.

Tulumba should be served cold. Enjoy!

We suggest you cook Turkish carrot puree dessert - Cezerye.