Crisp Turkish Tulumba With Sweet Syrupy Centers

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Tulumba are fried choux piped into a ridged shape, then soaked in syrup so the inside goes soft. I poke holes in them so the syrup actually gets to the center.

The Turkish Tulumba recipe is simple to follow and results in a unique treat that can be enjoyed at any occasion, whether it’s a family gathering or a festive celebration.

Deliciously Sweet Turkish Tulumba

These tulumbas are made from a choux pastry that is piped and fried until golden brown. Once cooked, they are soaked in a sweet syrup made with sugar and water, infusing them with rich flavor. This recipe typically yields about 20 pieces.

Ingredients

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 pinch of salt
Oil for frying
1 cup sugar
1/2 cup water (for syrup)
1 teaspoon lemon juice
Optional: cinnamon or vanilla extract for flavor

Instructions

Make the Syrup: In a saucepan, combine sugar, 1/2 cup water, and lemon juice. Bring to a boil, reduce the heat, and simmer for about 10 minutes. Set aside to cool.
Prepare the Dough: In a pot over medium heat, combine water and butter, and bring to a boil. Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pot. Remove from heat.
Incorporate Eggs: Allow the dough to cool slightly, then beat in the eggs one at a time until fully incorporated and the dough is smooth and glossy.

Fry the Tulumba: Heat oil in a deep fryer or a large pot to 350°F (175°C). Using a piping bag fitted with a star tip, pipe strips of dough into the hot oil, cutting them to your desired size. Fry until golden brown, then remove and drain on paper towels.
Soak in Syrup: Once cooled slightly, dip the hot tulumbas in the cooled syrup, allowing them to soak briefly before removing. Repeat with the remaining pieces.
Serve: Let the tulumbas sit for a few minutes to absorb the syrup and then serve warm or at room temperature.