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!