Tulumba (fried choux-dough fingers in syrup)

The ridged, crisp fingers of Istanbul's street confectioners, which stay crunchy outside and juicy inside after being dipped in syrup. The choux dough is a relative of the French beignet.

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Method

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1. For the syrup, bring the sugar and water to a boil, simmer for 10 minutes, add the lemon juice, and let cool completely. ⏱ Timer: 10 min
2. Bring the water, butter and salt to a boil in a pot. Remove from the heat, add the flour and semolina all at once, and stir vigorously until the dough comes together and pulls away from the sides of the pot.
3. Dry the dough out, stirring, for 2-3 minutes, then transfer to a bowl and let cool for 10 minutes. ⏱ Timer: 2 min
4. Beat in the eggs one at a time until you get a smooth, glossy dough that can be piped.
5. Transfer to a large piping bag fitted with a star tip. Heat 3-4 fingers' depth of oil in a pot to lukewarm (about 120 °C).
6. Pipe 5 cm pieces of dough into the oil, snipping them off with scissors. Heating gradually, turn and fry for 10-12 minutes until golden, so they cook through inside too. ⏱ Timer: 10 min
7. Drop the hot fingers straight into the cold syrup for 3-4 minutes, then remove and serve. ⏱ Timer: 3 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't pipe the dough into hot oil: starting from lukewarm oil lets it cook evenly without splitting.
• Even better served with kaymak or ice cream.

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