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Tulumbi (Macedonian pastries in syrup) recipe
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Golden Macedonian pastries - crispy outside, fluffy inside, soaked in aromatic syrup for irresistible treat.
Ingredients:
660g (3 cups) caster sugar, plus 1 tbsp, extra
42.00 gm fresh lemon juice
13.20 gm vanilla extract
125ml (1 ⁄2 cup) milk
60g unsalted butter, chopped
225g (11 ⁄2 cups) plain flour
4eggs, lightly whisked
Vegetable oil, to deep fry
Instructions:
In a large saucepan over medium-high heat, combine sugar, lemon juice, 2 tsp of vanilla extract, and 500ml (2 cups) of water. Stir and bring to a boil. Let it simmer undisturbed for 5 minutes. Allow it to cool completely.
In a saucepan over high heat, combine milk, butter, extra sugar, and 250ml (1 cup) water. Bring to a boil, then remove from heat. Stir in flour and remaining vanilla with a wooden spoon until well combined. Return to low heat and cook for 1-2 minutes until dough forms. Remove from heat and beat the dough in a bowl with electric beaters for 3-4 minutes until slightly cooled. Gradually add the egg, beating well after each addition. Transfer the mixture into a piping bag with a 1.5cm fluted nozzle.
Heat oil in a large deep frying pan to 130°C. Pipe 6cm lengths of dough into the oil, cutting with oiled scissors. Cook until golden, turning occasionally for 5-10 minutes. Drain on paper towel-lined plate. Repeat with remaining dough in batches, reheating oil if needed.
Move the tulumbi to the syrup and let it soak for 30 seconds. Then, transfer to a serving plate using a slotted spoon.