Syrup-Soaked Fried Pastries
Ridged lengths of egg dough fry until crisp, then go straight into cool lemon syrup for a classic syrup-soaked sweet.
By Moow Editorial ·
- Beginning each batch in cool oil is important for even expansion; cool the oil again before piping another batch.
- The cooled, strained frying oil may be stored in a sealed jar and reused for another dough-frying recipe if it remains clean and smells fresh.
- Sprinkle with coconut or cinnamon if desired.
- Cool used oil completely, strain it, refrigerate in a sealed container, and discard it if dark, foamy, rancid-smelling, or heavily contaminated.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: About 30 pastries (10 servings)
- Prep time: 30 minutes
- Cook time: About 45 minutes for multiple batches
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of About 30 pastries (10 servings).
- Calories: 320 kcal
- Protein: 5 g
- Carbohydrates: 54 g
- Fat: 10 g
- Sodium: 275 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pastry Dough
Have these measured and ready before you begin.
- 1 2/3 cups (400 ml) water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons butter
- 2 1/8 cups (500 ml by volume) all-purpose flour
- 3 large eggs
- 1 tablespoon fine semolina
- 1 tablespoon cornstarch or wheat starch
Syrup
- 1 2/3 cups (400 ml by volume) granulated sugar
- 1 2/3 cups (400 ml) water
- 2 teaspoons (10 ml) lemon juice
For Frying
- 2 1/2 cups (600 ml) sunflower oil
Directions
1. For the syrup, combine its water and sugar and boil over medium heat for 10–15 minutes. Stir in the lemon juice, remove from the heat, and cool completely.
2. For the dough, bring the dough water, sugar, salt, and butter to a boil. Add the flour and stir continuously until a firm, sticky dough forms; remove from the heat and cool until warm.
3. Beat in the eggs one at a time until fully incorporated, then mix in the semolina and starch.
4. Transfer the cooled dough to a piping bag fitted with a 3/4–1 1/4-inch (2–3 cm) star tip.
5. Pour the sunflower oil into a deep pot while it is still cool. Pipe and cut 2-inch (5 cm) lengths of dough directly into the cool oil.
6. Heat the first batch gradually; once the oil reaches about 325°F (165°C), regulate the heat and fry until deep golden and cooked through. For later batches, use a second pot of cool oil or let the oil cool completely before piping.
7. Transfer the hot tulumba directly into the cold syrup, let them absorb it, then serve.
Sources
Contains wheat, milk, and egg. Pipe only into cool oil, keep water and syrup away from hot oil, never leave frying oil unattended, and cool the molten syrup before handling.