Crispy Syrupy Tulumbakia

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1. 1

   In a deep pan, combine 1 l water, 30 g sunflower oil, and 60 g sugar. Bring to a boil.

   💡 The amount of oil and sugar are based on the 1 liter water ratio.

   water 1 lsugar 60 gsunflower oil 30 g

   🔥 boil▶ 0:28

2. 2

   Once boiling, sift in 500 g all-purpose flour and 150 g corn starch. Mix until a dough forms.

   💡 Mix slowly until the dough is uniform and smooth.

   all-purpose flour 500 gcorn starch 150 g

   ▶ 0:43

3. 3

   Just before removing from heat, stir in 2 tsp vanilla extract. Turn off the stove and knead the dough on a work surface for 10 minutes until smooth and supple.

   💡 You can also use a food processor with a dough hook.

   vanilla extract 2 tsp

   ⏱ 10 minutes▶ 1:07

4. 4

   Wrap the dough in foil and let it rest for about 30 minutes.

   💡 While the dough rests, prepare the syrup.

   ⏱ 30 minutes▶ 2:00

5. 5

   For the syrup, combine 700 g sugar and 550 ml water in a pot. Once the sugar melts and it boils, add 2 tbsp lemon juice. Cover and simmer for 8 minutes.

   💡 The cup used in the transcript holds 220 ml.

   water 1 lsugar 60 glemon juice 2 tbsp

   🔥 simmer⏱ 8 minutes▶ 2:05

6. 6

   Turn off the heat, add the rose water or vanilla, and let the syrup cool to room temperature without stirring.

   💡 Do not stir the syrup while it cools.

   water 1 lrose water or vanilla 1-2 tbsp or 2 tsp

   ▶ 2:18

7. 7

   Fill a piping bag with the dough and use a tube/star tip to squeeze out small pieces onto an oiled surface.

   💡 Smaller openings make it harder to squeeze the dough out; larger pieces are easier to handle.

   ▶ 2:40

8. 8

   Heat plenty of sunflower oil in a pan. Once hot, carefully add the dough pieces. They will initially sink, then rise to the surface.

   💡 Do not use too high a temperature so the inside cooks through.

   sunflower oil 30 g

   ▶ 3:40

9. 9

   Once they rise, maintain a medium heat to prevent bursting. As they form a crust, slowly increase the temperature to achieve the desired golden color.

   💡 If they are too many, you can do half the recipe at a time.

   🔥 medium heat▶ 4:01

10. 10

    Drain the fried tulumbakia and immediately place them into the cold syrup for 2 minutes.

    💡 The contrast between hot dough and cold syrup ensures a soft, syruped core.

    ⏱ 2 minutes▶ 4:32

11. 11

    Remove from the syrup and serve once they are crispy and fully soaked.

    💡 The final yield is approximately 2 kg of tulumbakia.

    ▶ 4:46

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Grandpa Tassos cooking on YouTube