RCI-SN.002.0296.001
Tulumba
250px|right|Tulumba Tulumba (fried pastry with syrup) is a type of dessert made from lumps of unleavened dough (about 5cm long). which are given a small ovoid shape with ridges along it using a special nozzle of an 'icing' bag.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- glass flour1 unit
- 3 tablespoons
- 4 unit
- ½ teaspoon
- glasses olive oil1¼ unit
Method
1
Combine water, margarine, and salt in a medium saucepan over medium-high heat and bring to a rolling boil, stirring until the margarine is fully melted.
5 minutes
2
Remove the pan from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3 minutes
3
Allow the dough to cool for about 5 minutes, then beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and pipeable.
7 minutes
4
Transfer the dough into a piping bag fitted with a large star-shaped nozzle and heat vegetable oil in a deep, heavy-bottomed pot to 170–180°C (340–355°F).
8 minutes
5
Pipe 5–7 cm (2–3 inch) lengths of dough directly into the hot oil, cutting each piece with scissors or a knife, and fry in small batches to avoid overcrowding.
6 minutes
6
Fry the tulumba, turning occasionally, until they are deep golden brown and cooked through, then remove with a slotted spoon and drain briefly.
5 minutes
7
While the tulumba are still hot, submerge them immediately into a pre-prepared simple sugar syrup (made from sugar and water) and let them soak for 1–2 minutes.
2 minutes
8
Remove the soaked tulumba from the syrup, arrange on a serving platter, and allow them to rest at room temperature until the syrup is absorbed and they are slightly cooled before serving.
10 minutes