About this recipe

✨

Recipe highlight

Why you’ll love it

No yeast; stovetop dough + star tip = bakery tulumbe at home. ⚡

Ingredients

• 🍬 Cold Lemon Syrup: Sugar: 400 g (2 cups / 14.1 oz); Water: 300 ml (1¼ cups / 10 fl oz); Lemon juice: 15 ml (1 tbsp / 0.5 fl oz); Lemon peel: 1 strip
• 🌾 Dough: Water: 250 ml (1 cup / 8 fl oz); Unsalted butter or oil: 60 g (¼ cup / 2.1 oz); Sugar: 10 g (2 tsp / 0.35 oz); Salt: 2 g (⅓ tsp / 0.07 oz); All-purpose flour: 180 g (1½ cups / 6.3 oz) glutendairy
• 🥚 Eggs, room temp: 3 large (≈150 g / 5.3 oz) egg
• 🥄 Cornstarch (lighter crumb, optional): 10 g (1 tbsp / 0.35 oz)
• 🧂 Baking powder: 6 g (1 tsp / 0.21 oz)
• 🫒 Neutral oil for frying: 900 ml (4 cups / 32 fl oz)
• 🍫 (Optional) Rose water or vanilla: ½ tsp

Preparation

• Cold syrup first: Combine 🍬 sugar + water + lemon peel; boil 6–8 min to slightly thicken. Off heat add 🍋 lemon juice (and 🍫 rose/vanilla if using). Chill completely.
• Cook dough: In a pot bring 🌾 water + butter/oil + sugar + salt to a boil. Dump in 🌾 flour (and 🥄 cornstarch if using); stir hard 2–3 min over low heat until a smooth ball forms and a thin film coats the pot. Cool 8–10 min.
• Eggs & leavening: Beat in 🥚 eggs one by one until glossy and pipeable. Mix in 🧂 baking powder. Transfer to a piping bag fitted with a large star tip (1–1.2 cm).
• Fry: Heat 🫒 oil to 165–170°C / 330–340°F. Pipe 5–7 cm lengths; snip with scissors. Fry 5–7 min, turning, until deep golden and hollow-sounding.
• Soak: Drop hot fritters straight into cold syrup 2–3 min, tossing so they drink evenly. Drain to a rack. Serve warm or at room temp.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print