Turkish sweets with the interesting name of tulumba are worth trying to cook it yourself at least once. It will immediately become clear to you whether this nutritious, high-calorie and very sweet dessert will decorate your table during tea parties. Most likely, baking will capture not only the taste buds of those who try it, but also the visual ones. And all because the Turkish tulumba, a recipe with a photo of which will be offered in this article, is not only tasty, but also beautiful in its own way.
What it is?
In translation, the name of sweets means "tubes". Prepare them from a special custard dough. It is simply turned into oblong pieces. There are several recipes of the Turkish tulumba, but the principle of the product is one. These tubes (those same pieces of custard dough) are fried in a large amount of oil. After that, they are soaked in syrup. Well, were you inspired by a culinary experiment that will give a lot of pleasant emotions? Then let's get down to business as soon as possible.
A recipe for turkish sweet tulamba with a detailed description (the most famous and simple)
Let's start with the simplest recipe. Before you start creating an oriental dessert, make sure that you have all of these ingredients in the right amount. Namely:
- flour (premium) - 200 grams (sift it in advance);
- semolina - ½ mill;
- butter - 150 grams (in the recipe for tulamba we take only a natural product - you can not replace it with margarine);
- water (needed for the test) - 1 cup;
- eggs - 3 pieces;
- lean, non-flavored oil - 0.5-0.7 liters (oils for the recipe for tulamba need a lot, as the frying of products occurs in deep fat);
- lemon - ½ fruit;
- sugar - ½ kilogram;
- salt is a pinch.
Make syrup
It must be done first. The fact is that the syrup will take time to cool. Finished products are immersed in it or watered from above. Step-by-step syrup recipe:
- In a thick-bottomed pan we combine sugar (½ kilograms) and lemon juice from half the fruit.
- The resulting mass is boiled for five to ten minutes. Willingness is determined by the appearance of the syrup. Ready consistency impregnation should be similar to honey.
Set the syrup for a while in the same bowl in which it was prepared, and proceed directly to the preparation of the dessert.
Turkish tulumba: recipe step by step and a photo of a finished treat
First of all, we need another pan that has a thick bottom. We will brew the dough in it. Pour water into the dishes, heat it. We send oil to hot water (it starts to melt). Sprinkle a pinch of salt. Boil the resulting mixture and make the fire minimal.
The second step will be the careful introduction of flour and semolina directly into this liquid. Repeat this procedure so that no lumps appear. To do this, while falling asleep dry ingredients, constantly mix the composition. Heat for several minutes until thickened. By the way, it can be easier for someone to pour the liquid into the dry ingredients and stir despite the fact that this mixing order can hardly be called true. But many argue that pouring liquid products into dry ones contributes to a better mix of dough without lumps. Try both and choose the one you like best.
Third step. Cool the mass and introduce the eggs, breaking them one at a time. Knead the choux pastry with your hands. Knead thoroughly to make the items crisp and tender.
Fourth step. If you have an elastic and soft dough, congratulations: everything is going according to plan. Attach the sprocket nozzle to the pastry bag and fill it with the resulting dough.
Fifth step. We need scissors. They cut off the "sausage" from the dough when it is squeezed out of the bag. Pour the entire rate of oil into a thick-walled pan. We heat the fat and lower the shearing part of the scissors into it. Reception helps scissors not to stick to the dough, in the process of preparation (cutting) of tulips.
Deep-Fried Products
Sixth step. We sit the dough out of the filled bag. Life hack: it is more convenient to do this in pairs (one person presses on the bag, the second quickly cuts the pieces to the required level). The most convenient length of products in the recipe for tulips is 5-7 centimeters.
Seventh step. Fry products on all sides. To do this, stir them with a slotted spoon. When the dough turns golden, remove it from the bowels of the pan for ten to fifteen seconds, putting it in a dish with paper towels. This technique helps to get rid of a lot of fat.
Step Eight. We pour the resulting products into the dishes with ready and cooled syrup. We leave the Turkish tulumbu for impregnation for three to five minutes. You can let it soak more, but there is a chance of the product getting wet. Therefore, we spread the dessert on a dish, pour the remaining syrup on top. And if desired, sprinkle with powdered sugar.
With nuts and chocolate
This recipe for tulamba can be called a more festive option. Finished products are glazed with dark chocolate and any chopped nuts (peanuts, hazelnuts, walnuts).
Required Products:
- flour - 450 grams (do not forget to sift it);
- butter - 150 grams;
- water - ½ liter;
- eggs - 6 pieces;
- vegetable oil - for deep-frying;
- sugar - 500 grams;
- lemon juice - 1 tablespoon;
- salt - ¼ teaspoon;
- water for syrup - 2 glasses;
- ¾ from a whole bar of dark chocolate;
- butter (for the preparation of glaze) - 50 grams;
- chopped nuts - 80-100 grams.
Cooking algorithm
Cooking is also carried out in several stages:
- Boil water and melt the oil in it, add salt.
- Pour all the flour gradually, without stopping to interfere with the brewing composition. It is convenient to use a wooden spatula.
- Enter and mix the eggs one at a time. Make sure that the protein does not curl. Less eggs may be needed. This nuance is associated with the amount of gluten in the flour.
- Prepare the syrup: boil sugar and lemon juice in water. Stir the future syrup periodically. Cooking time - 7-10 minutes.
- We send the dough, which has acquired the desired plastic consistency, into the culinary syringe or bag. We use a curly nozzle.
- We heat up the deep fat. We squeeze products with a length of 5-7 centimeters into this oil.
- We keep in deep fat the basis for the toolcase until it acquires a golden hue.
- Portions of tulamba, extracted from oil, must be sent to a paper towel folded in several layers. We do not need excess fat.
- Now we send the fried tulomb to syrup. We give her time for impregnation - three to five minutes. Do not over tighten this step so that the dessert does not become wet.
- Take out of the syrup. Dry slightly.
- Beautifully lay the dessert on a dish - a slide. Pour over the icing from melted chocolate with butter, boiled for one to three minutes. Sprinkle with not frozen chocolate icing on top with chopped nut crumbs.
Love pronounced nutty aroma and taste? Keep chopped nuts in a dry pan. Do not get carried away by roasting: one minute is enough to reveal their amazing aroma and taste.