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Classic version of tulumba, soaked in syrup and served fresh
Sweet and sticky Turkish tulumba dessert

Classic Tulumba

Author: Flavelo
Recipes Cakes and Desserts
Tulumba is the sweet heritage of the Ottoman Empire: ribbed, golden-brown little fritters hiding a syrupy, soft interior beneath a crunchy crust. The secret lies in the interplay of temperatures: the hot dough greedily soaks up the ice-cold sugar syrup, creating the perfect texture. In Turkey, it can be found at street vendors and elegant patisseries alike.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan for the dough
  • Piping bag with star nozzle (strong material, as the dough is thick)
  • Scissors
  • Slotted spoon

Allergen Information

⚠️ Eggs
⚠️ Cereals containing gluten

Instructions

1 ✓

START: Cook the syrup! Boil the water, sugar and lemon juice together, then simmer for 10-15 minutes until it has the consistency of honey. Place in the fridge to get ice cold.

Tip: The lemon juice prevents the sugar from recrystallising (inversion).
2 ✓

In a saucepan, bring the water, salt, sugar and butter for the dough to the boil. When boiling, remove from the heat and pour in the flour and cornflour at once.

Tip: The cornflour helps the dough structure become even crispier after frying.
3 ✓

Return to the heat and stir vigorously with a wooden spoon for 2-3 minutes until the dough comes together into a ball, makes a 'sizzling' sound and forms a thin film on the bottom of the pan.

Tip: With this step we 'dry' the dough (dehydration), which is essential so it can absorb the egg later.
4 ✓

Transfer the dough to a cold bowl and let it cool to lukewarm. Beat in the eggs one by one (with an electric mixer or wooden spoon).

Tip: Only add the next egg once the previous one has been fully absorbed and the dough is matt again. The result is a thick, sticky mass.
5 ✓

Fill the dough into a piping bag with a star nozzle. Pour the oil into a deep pan, but DO NOT heat it yet! Pipe 5-6 cm strips into the cold oil, cutting the ends with scissors.

Tip: If you piped it into hot oil, the outside would burn immediately, the inside would remain raw, and it could even explode from sudden steam generation.
6 ✓

Start heating the oil over medium heat. The fritters will rise to the surface by themselves. Then turn them and fry until golden brown.

Tip: Be patient, slow frying guarantees crispiness.
7 ✓

Lift the hot fritters with a slotted spoon directly into the ICE COLD syrup. Leave in for 2-3 minutes, then remove to a rack.

Tip: Due to the temperature difference, the syrup flows into the pores of the dough (capillary action).

Recipe FAQ

Why did the outside become soft?
Probably the syrup wasn't cold enough, or you didn't fry the dough enough. The syrup must be thick and cold.
Why did the inside stay raw?
You fried it in oil that was too hot, so the outside burnt before the inside was cooked. Start in cooler oil!

Ingredients

  • 250 ml Water (for dough)
  • 1 tsp Granulated sugar (for dough)
  • 1 pinch Salt
  • 50 g Butter
  • 200 g Plain flour (sifted)
  • 4 pieces Eggs (size M)
  • 1 tsp Cornflour (starch)
  • 1000 ml Sunflower oil (for frying)
  • 250 ml Water (for syrup)
  • 300 g Granulated sugar (for syrup)
  • 1 tbsp Lemon juice