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Turkish Tulumba Tatlısı: Crispy Fried Dough Dessert in Sweet Syrup Recipe

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4.3 from 51 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://justsosavory.com/turkish-tulumba-tatls-crispy-fried-dough-dessert-in-sweet-syrup-recipe/