Tulumba (Turkish sweet)

Ingredients:

For the test:

• Water – 2 glasses
• Milk – 1 glass
• Vegetable oil or butter - 1/3 cup
• Sugar - 1 tablespoon
• Flour – 420 grams
• A pinch of salt
• Eggs - 4 pieces
• Vanilla extract - 1 tablespoon
• White wine vinegar - 1 tablespoon
• Vegetable oil for frying

For the syrup:

• Sugar – 3 cups
• Water - 2 glasses
• Lemon juice - 1 teaspoon

Preparation:

1. Let's start with the syrup. In a small saucepan, combine all syrup ingredients and bring to a boil. Let the syrup simmer for 4-5 minutes, until slightly thickened. Set aside and let cool completely.
2. Let's get started with the test. Pour milk, water, butter, sugar, and salt into a deep saucepan. Stir and bring to a boil over medium heat. Once the mixture boils and the sugar dissolves, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon.
3. Reduce heat to low and return the pan to the stove. Cook, stirring constantly, for 30-60 seconds, being careful not to burn the mixture. (This step is necessary to evaporate the liquid.)
4. Transfer the dough to the bowl of a stand mixer and mix well on medium speed, adding the eggs one at a time. The final Tulumba dough should be smooth, glossy, and thick. Add the vanilla extract and white vinegar and mix again.
5. It's time to shape the cookies. For this recipe, you'll need a pastry bag fitted with a 1 cm star-shaped tip.
6. Heat vegetable oil in a frying pan. Place the dough in a pastry bag and pipe out 5 cm (2 inches) of dough. Use wet scissors to cut directly into the oil. Fry over medium heat, turning occasionally. Remove with a slotted spoon and drain on a paper towel.
7. Dip the cookies into the cold syrup and let them sit for 2-3 minutes. Remove with a slotted spoon and repeat with the remaining dough.
   
   Tulumba should be served cold. Enjoy!
   
   We suggest you cook Turkish carrot puree dessert - Cezerye.