Tulumbas from Choux Pastry

16/09/2013
"Do you know how to make tulumbas so juicy and delicious that everyone will be licking their fingers? Find out here"
Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings30
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Ingredients

  • for the choux pastry
  • water - 2 cups (500 g)
  • butter - 1/2 cup (130 g)
  • citric acid - 1 pinch, or vinegar, or lemon juice
  • salt - a pinch
  • flour - 1 cup (250 g)
  • eggs - 7
  • for the syrup
  • sugar - 1 2/3 cups (400 g)
  • water - 2 cups (500 g)
  • lemons - zest (optional) + juice of 1 lemon
  • vanilla - 3 powders

Preparation

Put water and oil to boil on the heat and add the acid and salt. Pour all the flour in and stir vigorously with a wooden spoon until you get dough that easily separates from the walls of the container. Allow it to cool and add the eggs one at a time, stirring well after each.

In a deep pan, kindle 1 1/5 cups (300 ml) oil for frying. Using a pastry bag with a wide tip, spray out small tulumbas and drop them directly into the boiling oil. Trim them using a knife dipped in hot oil. Once lightly browned, remove them and let them cool. Meanwhile, prepare the syrup by boiling water with the sugar in a pot on the stove, then add the lemon juice and zest.

Stir for 1-2 minutes and remove it from the heat. Flavor it with vanilla and allow it to cool slightly. Arrange the tulumbas in a tray in 1 row and pour in the sugar syrup on top of them. Leave them to stand for 2 hours before serving.find similar recipes here

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