Turkish coffee
Revani
1 h 50 minEasy
Tulumba recipe
Cooking the dough on the hob, piping with a star nozzle and frying slowly in warm oil. Detailed heat control for tulumba that puffs up and turns crisp.
- Total time
- 1 h 50 min
- Makes
- 30 pieces
- Difficulty
- Medium
- Per serving
- ~165 kcal
Method
Cool the syrup
Boil the sugar and water for 15 minutes and add the lemon juice. Leave to cool completely.
Cook the dough
Bring the water, butter and salt to the boil. Turn the heat down, add the flour and semolina all at once and stir until the mixture pulls away from the pan. Leave to cool until lukewarm.
Add the eggs
Add the eggs one at a time, beating until smooth after each. The dough should not be runny.
Start in warm oil
Warm the oil in a wide pan. Pipe 4 to 5 cm lengths with a star-nozzle piping bag, cutting them off into the oil. Cook slowly over a low heat until puffed up and browned.
Into the syrup
Once browned, put them straight into the cold syrup. Leave for a few minutes, then drain and serve.
Tips
- If the oil is too hot, the outside browns while the inside stays doughy. The bubbles should be fine and sparse.
- If the syrup is hot, the tulumba go soft.
Storage
Once soaked in syrup, they keep for 2 days at room temperature.
Nutrition
| Energy | 165 kcal |
|---|---|
| Protein | 2 g |
| Fat | 7 g |
| Carbohydrate | 24 g |
