Fluffy on the inside and crispy on the outside, these golden Macedonian pastries are simply irresistible. Fried then soaked in a aromatic syrup, you won’t be stopping at one.
660g (3 cups) caster sugar, plus 1 tbsp, extra
2 tbsp fresh lemon juice
3 tsp vanilla extract
125ml (1 ⁄2 cup) milk
60g unsalted butter, chopped
225g (11 ⁄2 cups) plain flour
4 eggs, lightly whisked
Vegetable oil, to deep fry
4 Method Steps
Step 1Place sugar
(660g (3 cups) caster sugar, plus 1 tbsp, extra), juice
(2 tbsp fresh lemon juice), 2 tsp vanilla
(3 tsp vanilla extract)and 500ml (2 cups) water in a large saucepan over medium-high heat. Cook, stirring, until comes to boil. Simmer, without stirring, for 5 minutes. Set aside to cool completely.
Step 2Meanwhile, place the milk
(125ml (1 ⁄2 cup) milk), butter
(60g unsalted butter, chopped), extra sugar and 250ml (1 cup) water in a saucepan over high heat. Bring to the boil then remove from heat. Add the flour
(225g (11 ⁄2 cups) plain flour) and remaining vanilla. Use a wooden spoon to stir until well combined. Return pan to low heat and cook, stirring, for 1-2 minutes or until the dough comes together. Remove from heat. Use electric beaters to beat the dough in a bowl for 3-4 minutes or until cooled slightly. Gradually add the egg
(4 eggs, lightly whisked), beating well after each addition, until well combined. Spoon the dough into a piping bag fitted with a 1.5cm fluted nozzle.
Step 3Pour oil
(Vegetable oil, to deep fry) into a large deep frying pan to a depth of 5cm. Place over medium heat and heat to 130°C on a cook’s thermometer. Pipe a few 6cm lengths of dough into the oil, cutting the dough at the base of the nozzle with a pair of lightly oiled kitchen scissors (do not crowd pan). Cook, turning occasionally, for 5-10 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Repeat, in batches, with the remaining dough, reheating the oil between batches if necessary.
Step 4Transfer the tulumbi to cooled syrup. Set aside for 30 seconds to soak (see tip). Use a slotted spoon to transfer to a serving plate.
Soak the tulumbi in the syrup for up to 3 minutes, if you prefer
them softer and more syrupy.