I made these tulumba in the spring and because my blog was under ‘construction,’ I didn’t post the recipe. Then I had planned to post it over the next couple weeks and it just didn’t happen. Today I am finally sharing this with you, and I am dedicating this post to my dear father-in-law, Nurettin.
A couple months ago I had made these and my husband brought some to my ailing father-in-law at the hospital. He absolutely loved them. He loved my desserts, and I loved making them for him. He passed away this past Friday, and he will be missed so much by us all. Tulumba was the last dessert I made him, I will always remember him when I make them, and will cherish the memory forever.
Tulumba for those that are not familiar are Turkish and Albanian style donuts soaked in syrup. They remind me of honey crullers, similar dough, similar tip used and both and are very light tasting.
Prepare syrup ahead of time.
What you will need for syrup:
- 500 ml water
- 425 ml sugar
- squeeze of lemon juice
Bring water and sugar to a boil on medium heat. Cook on low to medium heat for approx 5 minutes. Add lemon juice when done boiling. Remove from heat, allow to cool before using.
What you will need for dough:
- 2 cups flour
- 2 cups water
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 2 tbsp semolina
- 3 eggs
In a pot, bring water to a boil with butter, salt and sugar. Once it comes to a boil, stir in flour and semolina. Stir to form dough.
Allow to cool slightly but still warm, then add in the eggs one at a time, stirring with a spoon or mixer.
Spoon into a pasty bag with a large star tip such as a 8B or #869.
Heat sunflower oil in a pot, enough to fry the tulumba. Drop tulumba in and cut ends for small or bite size tulumbas.
Cook until browned, then place on a rack or cookie sheet lined with paper towel to absorb extra oil. Transfer the tulumbas into a large bowl with the syrup and allow the tulumbas to soak up the syrup. Enjoy!