Tulumba
Description
The recipe won't take much time. This dessert was a real discovery for me. Choux pastry, fried in deep oil and soaked in sweet sugar syrup, turns into incredibly juicy and delicious pastries! I hope you'll enjoy this recipe too. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients for the syrup and dessert right away. Let's begin! I could only find saffron in this ground form; I'm not sure about its authenticity, but there was no other option...
- 2
Step 2
First, you need to prepare the sugar syrup, which should be completely cooled when the hot tulumbas are dipped into it. So, in a convenient saucepan, mix sugar, water, and citric acid. Bring the syrup to a boil, simmer for a couple of minutes, then remove from heat. Let it cool.
- 3
Step 3
Now we'll start preparing the choux pastry for the dessert. In a saucepan, combine water, butter, saffron, and a pinch of salt. Place over medium heat and bring the mixture to a boil.
- 4
Step 4
Add the sifted flour in small portions and mix vigorously. The dough will turn out smooth, homogeneous, and aromatic!
- 5
Step 5
Add the eggs to the dough one at a time, mixing with a mixer at low speed or with a spoon until smooth.
- 6
Step 6
The dough is ready!
- 7
Step 7
Fill a pastry bag or syringe with the dough. Use a star tip.
- 8
Step 8
In a cauldron or deep skillet, heat vegetable oil, squeeze out the dough to a length of approximately 5-6 cm, and cut off the end with scissors. The tulumba should float freely in the oil. Gently stir with a slotted spoon. Fry until golden brown.
- 9
Step 9
Remove the ready choux buns from the oil and immerse them in the cooled sugar syrup for a couple of minutes.
- 10
Step 10
Do the same with the remaining dough. During the process, all the syrup is absorbed by the tulumba, and I had none left. Serve the dessert completely cooled. Try it!