Tulumbi (Macedonian pastries in syrup)

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.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.

8 Ingredients

  • 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 1

    Place 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 2

    Meanwhile, 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 3

    Pour 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 4

    Transfer the tulumbi to cooled syrup. Set aside for 30 seconds to soak (see tip). Use a slotted spoon to transfer to a serving plate.
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Recipe Notes

Soak the tulumbi in the syrup for up to 3 minutes, if you prefer
them softer and more syrupy.

Image by Guy Bailey

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5/5 (1 Review)

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