Tulumba

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the syrup: Combine the granulated sugar and water for the syrup in a medium saucepan.

2. 2

   Bring the syrup mixture to a boil over medium-high heat, stirring until the sugar dissolves.

   Ca. 5 min.

3. 3

   Reduce the heat to low, add the lemon juice, and simmer for 10 minutes without stirring.

   Ca. 10 min.

   Kokkens note: Do not stir the syrup while it simmers to prevent crystallization.

4. 4

   Remove the syrup from the heat and let it cool completely; it should be cold before use.

   Ca. 45 min.

   Kokkens note: You can prepare the syrup in advance and chill it in the refrigerator.

5. 5

   Prepare the dough: In a separate saucepan, combine the water for the dough, unsalted butter, granulated sugar, and salt.

6. 6

   Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted.

   Ca. 3 min.

7. 7

   Remove the saucepan from the heat and immediately add the all-purpose flour all at once.

8. 8

   Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

   Ca. 2 min.

9. 9

   Return the saucepan to low heat and cook the dough for 2-3 minutes, stirring constantly, to dry it out slightly.

   Ca. 3 min.

   Kokkens note: This step helps create a crispier tulumba.

10. 10

    Transfer the dough to a large mixing bowl and let it cool for 10 minutes, stirring occasionally to release steam.

    Ca. 10 min.

    Kokkens note: The dough should be warm, not hot, before adding eggs.

11. 11

    Add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.

    Ca. 5 min.

    Kokkens note: The dough will look separated at first, but keep mixing until it comes together.

12. 12

    Transfer the dough to a pastry bag fitted with an open star tip.

    Ca. 1 min.

13. 13

    Heat the vegetable oil in a deep pot or Dutch oven to 170°C (340°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil temperature is consistent.

14. 14

    Pipe 3-inch long pieces of dough directly into the hot oil, cutting them with scissors or a knife as you pipe.

    Ca. 5 min.

    Kokkens note: Do not overcrowd the pot; fry in batches.

15. 15

    Fry the tulumba until golden brown and crispy, turning occasionally, about 5-7 minutes per batch.

    Ca. 7 min.

16. 16

    Remove the fried tulumba from the oil with a slotted spoon and immediately transfer them to the cold syrup.

    Kokkens note: The contrast in temperature is crucial for proper syrup absorption.

17. 17

    Let the tulumba soak in the syrup for at least 5 minutes, turning them gently to ensure even coating.

    Ca. 5 min.

    Kokkens note: Soak longer for a sweeter, juicier result.

18. 18

    Remove the tulumba from the syrup and place them on a wire rack set over a baking sheet to drain any excess syrup.

19. 19

    Serve tulumba warm or at room temperature.