This authentic Greek Tulumba recipe creates the most heavenly, syrup-soaked pastries you’ll ever taste.
These crispy, ridged dough fingers are fried to golden perfection and drenched in sweet syrup for an irresistible texture contrast.
Ready in just 40 minutes, these traditional Mediterranean treats deliver pure bliss in every bite.
Whether you’re hosting guests or craving a special dessert, these vegetarian-friendly fried pastries will transport your taste buds straight to a charming Greek café.
Ingredients for Tulumba (Syrupy Fried Pastries)
For the Dough:
- Water: 2 cups, room temperature
- Milk: 1 cup, preferably whole milk for richness
- Vegetable Oil/Butter: 1/3 cup, for tender pastries
- Sugar: 1 tablespoon, for slight sweetness
- All-purpose Flour: 420g (15 oz), sifted for smooth texture
- Salt: A pinch, to enhance flavors
- Eggs: 4 large, at room temperature
- Vanilla Extract: 1 tablespoon, for aromatic flavor
- White Wine Vinegar: 1 tablespoon, helps achieve crispy texture
- Vegetable Oil: Enough for deep frying
For the Syrup:
- Sugar: 3 cups, creates perfect sweetness
- Water: 2 cups, for syrup base
- Lemon Juice: 1 teaspoon, prevents crystallization
Step-by-Step Instructions
- Prepare the Syrup: Combine sugar, water, and lemon juice in a pot. Boil for 4-5 minutes until slightly thickened. Let cool completely.
- Start the Dough Base: Heat milk, water, sugar, salt, and oil until boiling. Remove from heat and quickly add all flour, stirring vigorously.
- Cook the Dough: Return to low heat, stirring constantly for 30-60 seconds to remove excess moisture.
- Mix in Eggs: Transfer to a mixer, add eggs one at a time until smooth and glossy. Mix in vanilla and vinegar.
- Shape and Fry: Using a pastry bag with star nozzle, pipe 5cm pieces into hot oil. Fry until golden brown.
- Soak in Syrup: Dip fried pastries in cool syrup for 2-3 minutes, then remove.
- Final Touch: Let pastries cool completely before serving for best texture and flavor.
Cooking Techniques
Making tulumba is like creating magic in your kitchen! The secret to getting these pastries just right is in the dough consistency.
When you’re mixing the eggs in, take your time – each egg needs to blend in completely before adding the next one. Your dough should slowly drip from the beater when it’s ready, like thick honey.
For frying, keep your oil at medium heat – too hot and they’ll brown too quickly, too cool and they’ll become greasy. Watch for a nice golden color as they cook!
Tips for Perfect Tulumba
Want to make your tulumba extra special? Here’s what works best: Use room temperature eggs – they’ll mix better into your dough.
When cutting the dough into the oil, keep your scissors wet to prevent sticking. Make the syrup first and let it cool completely – this helps the pastries soak up all that sweet goodness without getting soggy.
And remember, don’t crowd the pan when frying – give your tulumba space to swim!
Storage and Make-Ahead
These sweet treats are best enjoyed within 2-3 days. Keep them in an airtight container at room temperature – but don’t put them in the fridge as this can make them lose their lovely texture.
The syrup helps keep them fresh, but they might get a bit softer each day. While they’re tastiest fresh, you can make the syrup up to a week ahead and store it in the fridge – just bring it to room temperature before using.
Serving Ideas
Tulumba are perfect on their own, but they shine even more with some simple additions! Try dusting them with a little powdered sugar right before serving, or pair them with a scoop of vanilla ice cream.
They’re amazing with a cup of strong Turkish coffee or tea. Set them out on a pretty platter for guests, or pack them in paper boxes for a sweet gift. These pastries are perfect for afternoon treats or as part of a dessert spread!
Extra syrupy Tulumba (Fried dough pastries)
Equipment
- Deep saucepan
- Mixer with paddle attachment
- Pastry bag with 1cm star nozzle
- Kitchen scissors
- Slotted spoon
Ingredients
For the dough
- 2 cups water
- 1 cup milk
- 1/3 cup vegetable oil or butter
- 1 tbsp sugar
- 420 g all-purpose flour (15 oz.)
- 1 pinch salt
- 4 eggs
- 1 tbsp vanilla extract
- 1 tbsp white wine vinegar
For the syrup
- 3 cups sugar
- 2 cups water
- 1 tsp lemon juice
Instructions
- To prepare this delicious extra syrupy tulumba recipe, start by making the syrup first. In a small pot add all the ingredients for the syrup and bring to the boil. Let the syrup boil for 4-5 minutes, until the sugar was dissolved and the syrup has slightly thickened. Set aside to cool down completely.
- Continue by preparing the dough for this tulumba recipe. Pour in a deep saucepan the milk, water, sugar, salt and oil and bring to the boil over medium-high heat. As soon as the mixture boils and the sugar has dissolved, remove the pan from the stove and add all the flour at once. Stir vigorously the mixture with a wooden spoon.
- Stir hard, until all the flour is incorporated, for about 30-60 seconds. Lower the heat to low and return the pot on the stove. Cook whilst constantly stirring for 30-60 seconds, being careful not to burn the mixture.
- Scrape the mixture into a mixer fitted with a paddle attachment and mix at medium speed to cool it. With the mixer running, add the 4 eggs, one at a time, waiting each time for the egg to be absorbed. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated.
- Add the vanilla extract and the white vinegar and mix again, until incorporated.
- Heat the oil for deep frying over medium heat.
- Place the dough in the pastry bag fitted with a large 1cm star nozzle. Squeeze 5cm dough pieces, cutting the dough with wet scissors, into the hot oil. Be careful not to overcrowd the surface of the pan.
- Fry the tulumba pasties over medium heat, turning them sides and pushing them down into the hot oil, until nicely coloured and cooked through. Remove with a slotted spoon and place on kitchen paper to drain.
- Transfer the tulumba pastries in the cold syrup and leave them for 2-3 minutes to absorb the syrup. Remove with a slotted spoon and repeat with the rest of the dough.
- Serve the tulumba pastries cold. Enjoy!