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Tulumbas from Choux Pastry

Rosi TrifonovaRosi Trifonova
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Tulumbas from Choux Pastry1 / 2
16/09/2013
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
30
"Do you know how to make tulumbas so juicy and delicious that everyone will be licking their fingers? Find out here"

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
measures

How to cook

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.

Rating

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