Tulumba

Tulumba, fried fingers of choux pastry, drenched in a very sweet syrup, are characteristic of Bosnian cuisine. The dessert is very similar to Spanish churros, the only difference being that tulumba is soaked in syrup, while churros are rolled in a mixture of sugar and cinnamon. Which is better is simply a matter of taste.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Dough

  • 500 ml Water

  • 1 pinch Salt, table

  • 100 ml Oil, vegetable oil, canola

  • 500 g Wheat flour, white, multi-purpose

  • 7 pieces Egg, fresh

  • pieces Oil, vegetable oil, canola

Syrup

  • 800 ml Water

  • 1 kg Sugar, white

Steps

  1. First, prepare the syrup. Pour water into a small pot and add sugar. Place it on the stove and bring to a boil over moderate heat, stirring occasionally. Let the syrup boil for 5 minutes to thicken slightly and become sticky. Remove the pot from the heat and let the syrup cool completely.

  2. Place a new pot on the stove and bring a mixture of water, oil, and salt to a boil. Add sifted flour to the boiling liquid and remove the pot from the heat. Mix the ingredients well with a spoon to avoid lumps. Return the pot to the stove and cook the dough over low heat, stirring constantly, until it separates from the pot and spoon. Remove the pot from the heat and let the dough cool slightly.

  3. Gradually mix the eggs into the lukewarm dough (one at a time). It is important to mix the ingredients thoroughly each time an egg is added to ensure it binds well with the dough.

  4. Heat a large amount of oil (about 1 liter) in a pot. Fill a piping bag with the dough, fitted with a wide star-shaped nozzle. Pipe approximately 10 cm long fingers into the hot oil and fry for 3 to 4 minutes until golden brown. Remove the fried fingers with a slotted spoon and drain on paper towels. Repeat the process until all the dough is used.

  5. Add the still-hot fingers to the pot with the cooled syrup. Wait a few minutes for the tulumba to soak up the syrup, then remove them from the pot, serve on a large plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 320.56 kcal
  • Fat: 2.21 g
    • Saturated Fat: 0.7 g
  • Carbohydrates: 68.73 g
    • Sugars: 49.66 g
  • Protein: 5.42 g
  • Fiber: 0.5 g

Advice

Add a little lemon juice or sliced lemon to the syrup if desired. The dough can also be squeezed into the oil using a special tulumba press. Fry in a large amount of fat. The food must float in it. Use fats that do not contain water for frying, such as coconut fat or good oil. The fat is hot enough when small bubbles form around a wooden spoon.