Turkish Tulumba

Serves 1
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Directions

  1. 1Melt unsalted butter in the hot water
  2. 2Melt unsalted butter in the hot water
  3. 3Melt unsalted butter in the hot water
  4. 4Add flour and stir it on the medium heat
  5. 5Add flour and stir it on the medium heat
  6. 6Add flour and stir it on the medium heat
  7. 7When it become unsticky and soft transfer the dough to another bowl so that it cools down quickly
  8. 8When it become unsticky and soft transfer the dough to another bowl so that it cools down quickly
  9. 9When it become unsticky and soft transfer the dough to another bowl so that it cools down quickly
  10. 10Transfer water into a large pot over medium heat
  11. 11Transfer water into a large pot over medium heat
  12. 12Transfer water into a large pot over medium heat
  13. 13Add sugar
  14. 14Add sugar
  15. 15Add sugar
  16. 16When starts boiling add lemon juice and turn the heat off
  17. 17When starts boiling add lemon juice and turn the heat off
  18. 18When starts boiling add lemon juice and turn the heat off
  19. 19Transfer the cooled dough to the mixing bowl of a heavy-duty mixer
  20. 20Transfer the cooled dough to the mixing bowl of a heavy-duty mixer
  21. 21Transfer the cooled dough to the mixing bowl of a heavy-duty mixer
  22. 22Add semolina and starch
  23. 23Add semolina and starch
  24. 24Add semolina and starch
  25. 25Then start adding your eggs gradually
  26. 26Then start adding your eggs gradually
  27. 27Then start adding your eggs gradually
  28. 28Mix well until it will become smooth
  29. 29Mix well until it will become smooth
  30. 30Mix well until it will become smooth
  31. 31Fill your piping bag with the dough
  32. 32Fill your piping bag with the dough
  33. 33Fill your piping bag with the dough
  34. 34Pipe the dough into frying oil (The vegetable oil must be room temperature)
  35. 35Pipe the dough into frying oil (The vegetable oil must be room temperature)
  36. 36Pipe the dough into frying oil (The vegetable oil must be room temperature)
  37. 37Cut the dough with an oiled scissor (Do not use knife to keep dough shape)
  38. 38Cut the dough with an oiled scissor (Do not use knife to keep dough shape)
  39. 39Cut the dough with an oiled scissor (Do not use knife to keep dough shape)
  40. 40Turn up the heat low-temperature
  41. 41Turn up the heat low-temperature
  42. 42Turn up the heat low-temperature
  43. 43When they are fully browned them them out and directly transfer in to sweet syrup
  44. 44When they are fully browned them them out and directly transfer in to sweet syrup
  45. 45When they are fully browned them them out and directly transfer in to sweet syrup
  46. 46After 2 minutes take them out of the syrup, transfer in to a plate
  47. 47After 2 minutes take them out of the syrup, transfer in to a plate
  48. 48After 2 minutes take them out of the syrup, transfer in to a plate

Ingredients

  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2.5 cups flour
  • 2.5 cups flour
  • 2.5 cups flour
  • 1 tablespoon starch
  • 1 tablespoon starch
  • 1 tablespoon starch
  • 3 tablespoons semolina
  • 3 tablespoons semolina
  • 3 tablespoons semolina
  • 3 cups sugar
  • 3 cups sugar
  • 3 cups sugar
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • vegetable oil
  • vegetable oil
  • vegetable oil

Equipment

potbowlspatulaheavy-duty mixerpiping bagscissorforkskimmer

Tips

  • Melt unsalted butter in the hot water
  • Add flour and stir it on the medium heat
  • When it become unsticky and soft transfer the dough to another bowl so that it cools down quickly
  • The vegetable oil must be room temperature, not hot
  • Do not use knife to keep dough shape
  • When they are fully browned them them out and directly transfer in to sweet syrup