Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1/2 cup unsalted butter
- 4 eggs
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup heavy cream
Special equipment needed:
- Piping bag with a star tip
- Large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and 1/2 tsp of salt. Bring to a boil over medium-high heat.
2. Add 1 cup of all-purpose flour and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for a few minutes. Add 1 tsp of vanilla extract and mix well.
4. Add 4 eggs, one at a time, mixing well after each addition. The dough should be smooth and shiny.
5. Transfer the dough to a piping bag fitted with a star tip.
6. Heat a large pot of oil to 350°F (175°C).
7. Pipe the dough into long, thin strips directly into the hot oil, using scissors to cut the dough as you go.
8. Fry the dough until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
9. In a separate saucepan, combine 1 cup of granulated sugar and 1 cup of water. Bring to a boil and cook until the sugar has dissolved.
10. Remove from heat and stir in 1/2 cup of heavy cream.
11. Dip the fried dough into the syrup, making sure to coat all sides. Let the syrup soak into the dough for a few minutes.
12. Serve the vanilla tulumba warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F (175°C)
Serving size:
Makes approximately 20 tulumba
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 6g
Cholesterol: 80mg
Sodium: 100mg
Total carbohydrates: 25g
Dietary fiber: 0g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the dough.
- Vanilla bean paste or vanilla powder can be used instead of vanilla extract.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Chocolate tulumba: Add 1/4 cup of cocoa powder to the dough and dip the fried dough in chocolate syrup instead of vanilla syrup.
- Lemon tulumba: Add 1 tbsp of lemon zest to the dough and dip the fried dough in lemon syrup instead of vanilla syrup.
- Pistachio tulumba: Add 1/2 cup of finely chopped pistachios to the dough and sprinkle more on top of the syrup-coated tulumba.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure the tulumba cook evenly and don't absorb too much oil.
- Use a star tip for the piping bag to create the signature ridges on the tulumba.
- Don't overcrowd the pot when frying to prevent the tulumba from sticking together.
- Let the syrup soak into the tulumba for a few minutes to ensure they are fully coated and moist.
Storage instructions:
Store the vanilla tulumba in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the tulumba, place them in a preheated oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation ideas:
Arrange the tulumba on a platter and dust with powdered sugar or sprinkle with chopped nuts.
Garnishes:
Sprinkle chopped nuts or drizzle melted chocolate on top of the tulumba.
Pairings:
Serve the vanilla tulumba with a cup of coffee or tea.
Suggested side dishes:
The tulumba can be served as a dessert on their own or with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too thick, add a little more water to thin it out.
- If the dough is too thin, add a little more flour to thicken it up.
- If the tulumba are too dark or burnt, reduce the heat of the oil or fry for a shorter amount of time.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the syrup is not too hot before dipping the tulumba to prevent burns.
Food history:
Tulumba is a traditional Turkish dessert that dates back to the Ottoman Empire. It is similar to churros or éclairs and is usually served with a sweet syrup.
Flavor profiles:
The vanilla tulumba is sweet and slightly crispy on the outside with a soft, fluffy interior. The syrup adds a sweet, sticky texture and a hint of vanilla flavor.
Serving suggestions:
Serve the vanilla tulumba as a sweet treat after a meal or as a snack with coffee or tea.
Related Categories
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Region: Turkish
Taste: Sweet, Creamy, Vanilla, Syrupy, Vanilla-Flavored