How to cook
Leave in a cool area to cool.
Put a pot with the water on the stove, add 1 pinch salt and the butter. Wait for it to boil and add all of the flour at once, while stirring vigorously. You need to get a steamed dough, smooth and without lumps.
Remove the pot from the stove and leave the dough to cool. Transfer it to a mixer bowl, put the dough hooks on and add the starch and semolina.
Turn the mixer on and start adding the eggs 1 by 1 to the dough, making sure the dough has absorbed each previous one before putting in the next.
Once you've added all the eggs and the dough has become homogenized, it's ready.
Transfer this mixture to a pastry bag. If you have a tulumba pastry tip, use it.
Put extra oil in a pot for frying in a water bath and spray the tulumbas directly into the oil. Use clean kitchen scissors to cut the dough to the desired size.
Never fry the tulumbas in preheated oil. By the time you put one in and spray out the next one from the pastry bag, the first one will have already burned. Fry the tulumbas until golden on all sides; usually they turn over by themselves but you should help them.
Drain them and put them in the cold sugar syrup. Do this for all of them, until out of dough.
Leave them in the syrup for a few hours to soak it in well.