If you’ve ever craved a dessert that’s irresistibly crispy on the outside yet soaking with sweet syrup on the inside, then Turkish Tulumba Tatlısı: Crispy Fried Dough Dessert in Sweet Syrup Recipe is about to become your new favorite treat. This charming Turkish classic features golden, crunchy fried dough pieces bathed in fragrant sugar syrup, making each bite a delightful dance of textures and flavors. It’s a dessert that carries the warmth of traditional kitchens and the joyful celebration of sweet indulgence, all packed into one unforgettable experience.
Ingredients You’ll Need
The magic of Turkish Tulumba Tatlısı starts with simple, everyday ingredients that combine to create a symphony of taste and texture. Each element plays a crucial role; from the crispiness brought by the flour and eggs to the luscious sweetness of the syrup that perfectly balances the fried dough.
- 460 ml water: The base for the syrup, providing the necessary liquid to dissolve the sugar beautifully.
- 440 g sugar: Essential for making that syrup sweet enough to soak into the fried dough perfectly.
- 2-3 drops freshly squeezed lemon juice: Adds a subtle tang to the syrup, preventing crystallization and enhancing flavor.
- 500 ml water: Used in the dough preparation to combine with oil and sugar for that tender base.
- ⅓ cup vegetable oil: Gives moisture and a slight richness to the dough, making it tender inside while frying crispy outside.
- 1 tsp sugar: Adds just a touch of sweetness to the dough itself, complementing the syrup.
- ¼ tsp salt: Balances the flavors and enhances the dough’s depth.
- 390 g plain white flour / all-purpose flour: The structure of the dough; the right amount ensures the perfect bite.
- 3 large eggs (at room temperature): Crucial for binding and creating an airy texture inside the fried dough.
- 1 tsp vanilla bean paste or extract: Infuses a lovely aromatic warmth for an elevated taste.
- 1 tbsp white wine vinegar: Helps tenderize the dough and lightly fluff it for the best texture.
- 1 tbsp corn or wheat starch: Adds extra crispness to the dough’s exterior after frying.
- 500 ml vegetable or sunflower oil for frying: The perfect oil for deep-frying to get that golden, crisp finish.
How to Make Turkish Tulumba Tatlısı: Crispy Fried Dough Dessert in Sweet Syrup Recipe
Step 1: Preparing the Syrup
First things first: let’s create that luscious syrup which gives Tulumba Tatlısı its signature sweet soak. In a medium-sized pot, combine 460 ml of water with 440 g of sugar. Bring it gently to a boil over medium heat and let it simmer for about 15 minutes to thicken slightly. Just before you turn off the heat, stir in 2 to 3 drops of freshly squeezed lemon juice to keep the syrup smooth and prevent it from crystallizing. Set the syrup aside to cool completely while you move on to the dough. This syrup step is a game-changer, and the cool down is essential for the perfect syrup soak later.
Step 2: Preparing the Choux Pastry
Now, onto the dough that will become those golden fried delights. In a saucepan, combine 500 ml water, 1 teaspoon sugar, ¼ teaspoon salt, and ⅓ cup vegetable oil, then bring this mixture to a rolling boil. Immediately add the 390 g flour all at once while stirring vigorously to avoid any lumps from forming. As soon as the mixture thickens into a smooth dough and pulls away from the sides, remove it from heat and let it cool just enough to handle without burning your hands. This stage sets the foundation for that crispy-yet-soft texture you’ll love.
Step 3: Mixing the Dough
Once the dough has cooled, transfer it into a stand mixer bowl. One by one, add the 3 large room-temperature eggs, blending thoroughly between each addition to make sure the mixture is silky and even. Next, stir in 1 teaspoon vanilla bean paste or extract, 1 tablespoon white wine vinegar, and 1 tablespoon corn or wheat starch to boost crispiness. This careful mixing ensures the dough is both airy inside and strong enough to hold its shape through frying—guess what? It’s the secret behind “Turkish Tulumba Tatlısı: Crispy Fried Dough Dessert in Sweet Syrup Recipe” being so irresistibly good.
Step 4: Frying the Dough
Fill a deep saucepan with 500 ml of vegetable or sunflower oil and heat it gently over low heat. Fit a piping bag with a star-shaped nozzle and fill it with the dough. Using scissors, pipe dough sections about 2 inches (4 centimeters) long directly into the oil without crowding them, so each piece has room to puff and fry evenly. Let these dough sticks fry slowly over low heat—they should nearly double in size without being disturbed. This slow fry phase usually lasts around 40 minutes and is crucial for achieving that light texture inside. Then increase the heat to medium and continue frying for another 15 minutes until the dough pieces are gloriously golden and crunchy, turning occasionally for even browning. When ready, transfer the hot tulumba straight into your cooled syrup for a soak of 3 to 4 minutes. Finally, lift them out and set them on a plate ready to serve.
How to Serve Turkish Tulumba Tatlısı: Crispy Fried Dough Dessert in Sweet Syrup Recipe
Garnishes
To take your Turkish Tulumba Tatlısı beyond the ordinary, sprinkle ground pistachios, walnuts, or desiccated coconut on top. These garnishes not only add a delightful nuttiness and subtle crunch, but their vibrant colors create an inviting presentation that’s perfect for family gatherings or festive occasions.
Side Dishes
This dessert is a stand-out star, so keep side dishes simple and complementary. A cup of strong Turkish coffee or freshly brewed black tea balances the sweetness beautifully and cleanses your palate, allowing each bite of the tulumba to shine.
Creative Ways to Present
How about serving tulumba in a decorative dessert bowl drizzled with extra syrup and a mint sprig for a fresh pop? Or arrange the pieces on a rustic wooden board with assorted nuts and dried fruits for a casual, sharable treat. You can even pair it with a scoop of homemade vanilla ice cream to contrast the hot crispy dough with creamy cold—pure bliss!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store tulumba in an airtight container at room temperature for up to two days. While the syrup might soften the crispiness a bit, warming them slightly before serving can revive some of that fresh-fried magic.
Freezing
Freezing tulumba isn’t generally recommended because the syrup-soaked dough can turn soggy upon thawing. However, if you want to freeze, do so before soaking in syrup by freezing the fried dough pieces on a tray and transferring them to a freezer bag. Reheat and then dip into freshly made syrup for better results.
Reheating
To reheat tulumba and bring back some crispiness, warm them in a preheated oven at 180°C (350°F) for 5–7 minutes. Avoid microwaving as this tends to make them chewy rather than crisp. Afterwards, dip quickly in syrup or drizzle syrup fresh to restore that signature sweet finish.
FAQs
What makes Turkish Tulumba Tatlısı different from other fried dough desserts?
What sets Tulumba Tatlısı apart is its unique syrup soaking process combined with a choux-style dough that fries slowly to develop a perfectly crispy shell while staying tender inside. The lemon-infused syrup gives it a delicate balance of sweet and tangy that’s distinctly Turkish.
Can I make the dough without eggs?
Eggs play an essential role in binding and creating the airy texture of Turkish Tulumba Tatlısı. Omitting eggs would significantly change the dough’s structure, resulting in a denser, less crisp product, so it’s best to include them for authentic results.
What type of oil is best for frying Tulumba?
Vegetable or sunflower oil are ideal for deep frying tulumba because they have a high smoke point and a neutral flavor, allowing the dough’s taste to shine without burning or flavor interference.
Why is the syrup cooled before dipping the fried dough?
Cooled syrup prevents the tulumba from becoming overly soggy and allows the syrup to soak evenly into the fried dough. Hot syrup can cause the dough to break apart or lose its texture.
How can I achieve extra crispiness in Turkish Tulumba Tatlısı?
Slow frying at a low temperature until the dough doubles in size, followed by increasing the heat for golden browning, alongside adding starch to the dough, are key steps that ensure extra crispiness in your tulumba.
Final Thoughts
I truly encourage you to try the Turkish Tulumba Tatlısı: Crispy Fried Dough Dessert in Sweet Syrup Recipe soon because it’s more than a dessert; it’s a celebration of texture, sweetness, and culinary tradition all in one bite. Whether you’re sharing with loved ones or treating yourself, this dessert promises to fill your kitchen and heart with joy. Trust me, once you try it, it’ll be a recipe you’ll want to make again and again.
PrintTurkish Tulumba Tatlısı: Crispy Fried Dough Dessert in Sweet Syrup Recipe
Tulumba Tatlısı is a beloved Turkish fried dough dessert featuring crispy, golden choux pastry pieces soaked in a fragrant sugar syrup with a hint of lemon. This treat is delightfully crunchy on the outside and tender inside, perfect for satisfying sweet cravings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Turkish
Ingredients
Syrup
- 460 ml water
- 440 g sugar
- 2–3 drops freshly squeezed lemon juice
Dough
- 500 ml water
- ⅓ cup vegetable oil
- 1 tsp sugar
- ¼ tsp salt
- 390 g plain white flour / all-purpose flour
- 3 large eggs (at room temperature)
- 1 tsp vanilla bean paste or extract
- 1 tbsp white wine vinegar
- 1 tbsp corn or wheat starch
Frying
- 500 ml vegetable or sunflower oil for frying
Instructions
- Preparing the Syrup: In a medium-sized pot, combine 460 ml water and 440 g sugar. Bring the mixture to a boil over medium heat. Let it simmer gently for 15 minutes to thicken slightly, then add 2-3 drops of freshly squeezed lemon juice just before removing it from the heat. Set the syrup aside to cool completely while you prepare the dough.
- Preparing the Choux Pastry Dough: In a saucepan, mix 500 ml water, ⅓ cup vegetable oil, 1 tsp sugar, and ¼ tsp salt. Bring this mixture to a boil. Once boiling, add 390 g all-purpose flour all at once, stirring continuously to prevent lumps and form a smooth dough. Remove from heat and let the dough cool until it is comfortable to handle without burning your hands.
- Mixing the Dough Ingredients: Transfer the cooled dough to a stand mixer bowl. Add 3 large eggs one at a time, mixing thoroughly after each addition to incorporate them fully and create a smooth, elastic batter. Then add 1 tsp vanilla paste, 1 tbsp white wine vinegar, and 1 tbsp corn or wheat starch, mixing well to combine.
- Piping the Dough: Fit a piping bag with a star-shaped nozzle roughly 1 inch (2-3 cm) in diameter. Fill the bag with the dough mixture. Prepare for frying by heating 500 ml vegetable or sunflower oil in a deep saucepan over low heat.
- Frying the Dough: Using scissors, pipe dough pieces approximately 2 inches (4 cm) in length directly into the hot oil. Avoid overcrowding the pan to ensure even cooking. If the pan is full, wait for the oil to cool before starting the next batch. Fry the dough gently over low heat until the pieces double in size without disturbing them.
- Browning the Dough: When the dough pieces start to brown, after about 40 minutes, increase the heat to medium. Continue frying for an additional 15 minutes until the pieces turn a deep golden brown and become crispy. Stir gently if needed to ensure even coloring.
- Soaking in Syrup: Remove the fried dough pieces from the oil and immediately transfer them into the cooled prepared sugar syrup. Let them soak for 3-4 minutes to absorb the syrup flavor fully.
- Serving: Remove the tulumba from the syrup and place them on a serving plate. Garnish with ground nuts or desiccated coconut if desired. Serve warm or at room temperature for a delightful Turkish dessert experience.
Notes
- Ensure the dough cools properly before adding eggs to avoid cooking them prematurely.
- Maintain oil temperature low initially to allow the dough pieces to puff up before browning.
- Use a star-shaped nozzle for the traditional ridged tulumba shape.
- Garnishing with nuts or coconut adds texture and flavor but is optional.
- This dessert is best consumed the same day for optimal crispiness.
