Tulumbe are one of those desserts that transport you straight to the heart of traditional cuisine. Their crispy exterior, tender center, and the way they soak up that luscious syrup make them an irresistible treat. I couldn’t resist whipping up a batch when the craving hit—because who needs chocolate when you have tulumbe? Here’s the full recipe, step by step, with all my tips for perfect results.
First, start by preparing the syrup (or agda). This needs to cool completely before it meets the tulumbe, so make it ahead of time. In a pot, combine 1 kilogram of sugar, 1 liter of water, and four slices of lemon. Bring it to a boil, then reduce the heat and simmer for about 20 minutes. Once done, set it aside to cool.
For the dough, pour 400 milliliters of water, 100 milliliters of oil, a teaspoon of salt, and two teaspoons of sugar into a saucepan. Bring it to a boil, then remove it from the heat and quickly stir in 250 grams of flour. Mix well to ensure there are no lumps. Return the pot to low heat and cook the dough while stirring constantly for about five minutes. You’ll notice it pulling away from the sides of the pot, forming a cohesive mass. Transfer the dough to a mixing bowl and let it cool for 10 minutes.
Now, here’s a little cleaning tip that will save you frustration: fill the pot you just used with water and bring it to a boil. Trust me, washing it right away while it’s still warm will make cleanup a breeze later.
While the dough is cooling, lightly whisk five medium-sized eggs in a separate bowl—just enough to combine the yolks and whites. Once the dough has cooled slightly, use a mixer to blend it briefly, then slowly add half of the egg mixture. Beat for about five minutes, then add the remaining eggs and mix for another five minutes until smooth and glossy. The consistency should be soft enough to pipe easily but not runny.
Prepare your frying setup: pour about 700 milliliters of oil into a deep pan or skillet, enough to fully submerge the tulumbe. The trick here is to pipe the dough directly into cold oil. Using a piping bag (or a tulumba press if you have one), squeeze the dough into the oil in your desired sizes, snipping each piece with scissors for even shapes. Don’t crowd the pan—leave some space for them to puff up.
Now, place the pan on the stove and turn the heat to medium-low. As the oil heats, you’ll see the tulumbe start to float. Once the oil begins to bubble gently, reduce the heat to low and fry the tulumbe until they turn a beautiful golden brown. You don’t even need to flip them; they’ll naturally turn as they cook. Remove them from the oil and immediately submerge them in the cooled syrup. Let them soak while you prepare the next batch.
For the second batch, transfer the oil back into your pot, clean and dry the pan, and start fresh with cool oil. This step might sound tedious, but it ensures perfect results every time. Repeat the process until all the tulumbe are fried and soaked in syrup.
From this recipe, I made about 40 tulumbe, divided into four batches of 10. If you’re pressed for time, you can wait 10–15 minutes between batches to let the oil cool instead of washing the pan. But honestly, a quick rinse and dry in between make things so much smoother.
A final note: no need for baking powder in this recipe, and I used type 450 flour with rapeseed oil for frying. The result? Crispy, syrupy perfection. Tulumbe might take a little effort, but once you take that first bite, you’ll know it’s worth every second. Happy frying, and enjoy this timeless dessert with your loved ones—or hide them for yourself like I did. No judgment here! 😊
