Tulumbe

I make ton of things but there are some traditional recipes that give me a run for my money. Tulumbe are traditionally fried and then soaked in simple syrup .

What you need:

For the sauce:

900 ml of water

1300 g of sugar

2 vanilla sugars

1 lemon (sliced)

For the dough:

700 ml of water

a pinch of salt

1 tablespoon sugar

50 ml of oil

500 g of flour

6 eggs size

1 l of frying oil

I highly recommend making the sauce few hours earlier because I should be cold before you use it. I have never put the mixture in the fridge to cool down as it crystallizes. Honestly this took practice and while its fairly simple translating this to English and making sure it works proved to be a challenge on its own. 

How to make it:

To make the sauce, in a sauce pan combine water, sugar, vanilla sugar and lemon and bring to boil.

When the mixture reaches boiling point, turn down the heat and let the mixture simmer for 10 minutes. 

Remove it off the stove and let it cool down. 

To make the dough, in a medium pot, combine water, sugar, a pinch salt and oil and cook until sugar and salt have melted, then set aside.

Combine the mixture with flour and combine all the ingredients well using a food processor.

Allow the dough to cool and than knead the dough by hand. 

Add one egg at a time and mix. You can use a mixer but I did this by hand. You will get a firmer dough, but again it will not be too hard.

In a large pot pout oil and turn your stove to medium heat.

Pipe the mixture (directly into the oil or onto parchment paper). I piped mine directly into the oil. 

Piped tulumbe should rotate on their own in the oil as they cook. If this doesn’t happen you can use a spatula to rotate them.

Once golden all around remove from oil and place them in the sauce mixture (let them sit for couple of minutes), and than remove and place into a serving dish or a second pan.

Repeat the process until all the dough is gone.

Once you are done, drizzle any remaining sauce over tulumbe. Enjoy