Tulumba Albanian Version
Indulge in the irresistible sweetness of Tulumba, an Albanian-style dessert that combines golden, crispy fried dough with a luscious soak in fragrant citrus-vanilla syrup. This classic treat is made from a rich and buttery choux-like dough, piped into perfect star-shaped strips, and fried to perfection for a light, crunchy texture. The secret lies in its aromatic syrup, infused with hints of lemon juice and vanilla, which transforms these delicate pastries into irresistibly moist bites bursting with flavor. With just 20 minutes of prep time and ingredients like eggs, all-purpose flour, and butter, this recipe is both accessible and authentic. Tulumba is a must-try for fans of traditional Balkan sweets, perfect for sharing during festive occasions or enjoying as a decadent treat any day of the week. Serve them at room temperature or slightly chilled for a perfect, syrupy finish!
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Recipe Information
Ingredients
- 250 ml Water
- 100 g Unsalted butter
- 1 pinch Salt
- 200 g All-purpose flour
- 3 large Eggs
- 500 ml Vegetable oil
- 300 g Granulated sugar
- 300 ml Water (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Prepare the syrup first by combining 300 ml of water and 300 g of granulated sugar in a saucepan over medium heat. Stir until the sugar dissolves completely.
Add 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract to the syrup. Let it simmer for about 10 minutes, until slightly thickened. Remove from heat and allow it to cool to room temperature.
In another saucepan, bring 250 ml of water, 100 g of unsalted butter, and a pinch of salt to a boil over medium heat.
Once the butter has melted completely, lower the heat and add 200 g of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Remove the pan from heat and let the dough cool for 5-10 minutes. You want it to be warm but not hot to the touch.
Add eggs one at a time to the dough, mixing well after each addition until fully incorporated. The dough should be smooth and slightly sticky.
Heat 500 ml of vegetable oil in a deep frying pan or pot over medium heat. Test the oil temperature by dropping a small piece of dough into it; it should sizzle and rise to the surface slowly.
Transfer the dough to a piping bag fitted with a star-shaped nozzle. Pipe 5-7 cm (2-3 inch) strips of dough directly into the hot oil, using scissors or a knife to cut the dough as you pipe.
Fry the tulumba in batches until golden and crispy, turning occasionally for even cooking. This should take about 4-5 minutes per batch.
Once fried, remove the tulumba with a slotted spoon and immediately submerge them in the cooled syrup. Let them soak for a minute, then transfer to a serving plate.
Repeat with the remaining dough, frying and soaking in syrup. Serve tulumba at room temperature or slightly chilled for the best flavor.
Nutrition Facts
Calories |
6618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.8 g | 697% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 455.3 g | 166% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 301.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 149 mg | 11% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
