Tulumbi

Name: Tulumbi
Yield: 11
Cuisine: North Macedonia
Ingredients: Water — 240 ml (8 fl oz); Oil, plus extra for deep frying — 60 ml (2 fl oz); Plain flour — 120 g (4 oz); Eggs — 2; Baking powder — 1/2 tsp; Sugar, for the syrup — 400 g (14 oz); Water, for the syrup — 480 ml (16 fl oz); Lemon juice, for the syrup — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Water — 240 ml (8 fl oz)
Oil, plus extra for deep frying — 60 ml (2 fl oz)
Plain flour — 120 g (4 oz)
Eggs — 2
Baking powder — 1/2 tsp
Sugar, for the syrup — 400 g (14 oz)
Water, for the syrup — 480 ml (16 fl oz)
Lemon juice, for the syrup — 1 tbsp

Method

Combine the water and oil in a saucepan and bring to a boil.
Remove from heat and stir in the flour vigorously until a smooth dough ball forms.
Let cool slightly, then beat in the eggs one at a time, followed by the baking powder, until smooth and glossy.
Transfer to a piping bag fitted with a star tip.
Heat oil to 175°C (350°F) in a deep pan.
Pipe short lengths of dough directly into the hot oil, cutting with scissors, and fry until golden and crisp, about 3–4 minutes.
Meanwhile, combine the sugar, water and lemon juice in a saucepan and simmer for 10 minutes to make the syrup.
Drain the fried tulumbi briefly, then soak them in the syrup for a few minutes before serving.

Introduction: Crisp, ridged fried pastries soaked in sweet syrup, a beloved North Macedonian dessert similar to a syrup-soaked churro.

Cultural Background: Tulumbi reflect the wider Ottoman-influenced dessert tradition found across the Balkans, their distinctive ridged shape and syrup soak making them a popular treat at celebrations and family gatherings.

Tips: Fry at a steady, moderate-high temperature so the pastries cook through without over-browning. Soak the tulumbi in syrup while both are still warm for the best absorption.

Variations: Add a pinch of vanilla to the syrup for extra fragrance. Serve with a dollop of whipped cream alongside.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: Is tulumbi similar to a churro?

A: They share a similar piped, fried shape, though tulumbi are soaked in sweet syrup rather than coated in sugar.

Q: Can tulumbi be made ahead?

A: Yes, they keep well for a few days once soaked in syrup, as the syrup helps preserve them.