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TULUMBAS

TULUMBAS

  • 235ml (1 cup) water
  • 115g (½ cup) unsalted butter or non-hydrogenated margarine
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 125g (1 cup) plain flour
  • 3-4 eggs
  • Vegetable oil for deep frying
  • 130g (⅔ cup) granulated sugar
  • 2 teaspoons cinnamon

Place the water, butter (or margarine), sugar and salt in a medium saucepan and bring to a rapid boil.

Remove from heat, add the flour all at once, and stir with a wooden spoon until mixture leaves the sides of the pan and forms a ball, about 1 minute, let cool about 5 minutes.

Beat eggs in one at a time, beating well after each addition, the mixture will entirely split and then come back together, once it has come together and the egg is well incorporated add the next egg.

The mixture when ready should be stiff enough to retain its shape, it is ready when it drops with difficulty from the spoon, you will need to judge if you need the fourth egg or not.

Cool completely.

While the mixture cools heat up the oil in a deep fat fryer or in a deep saucepan with a thermometer. The oil is ready when you reach (375℉) ℃

Prepare two large plates, one with a paper towel, ready for the fried Tulumbas, the second with the sugar and cinnamon mixed together, set both plates aside until ready to fry.

Fill a piping bag that has been fitted with a ½ inch star tip with the Tulumbas mixture and pipe the dough directly into the hot oil, use a pair of scissors to cut the dough into 4-inch lengths, fry on one side for a minute until golden flip over and fry on the second side.

Take out of the oil using a slotted spoon drain for a few seconds on the plate line with a paper towel and quickly roll in the cinnamon sugar, repeat with the remaining batter.

Best served fresh.