Tulumba Dessert Recipe

Ingredients:

For the Pastry:
	Flour	2.5	Cup
	Egg (Big)	4	Qty
	Granulated Sugar	1	Tsp (large)
	Water	2	Cup
	Butter	2	Tbsp
	Salt	1	Tsp

For the Sherbet:
	Granulated Sugar	3.5	Cup
	Water	2.5	Cup
	Lemon Juice	1	Tsp (large)

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Instructions:

1. Since cold sherbet must be used, the sherbet must be made first in this dessert. Mix sugar and water in the given amounts and boil over medium heat. When it starts to boil, turn the heat to low and continue boiling for 25 to 30 minutes.
2. Remove the thickened sherbet from the heat. When it gets warm outside, put it in the refrigerator and cool it thoroughly.
3. For the dough, put 2 glasses of water in a shallow pan, add sugar, salt and butter and mix. Slowly add the given amount of flour to the boiling water and stir. Cook the collected dough by crushing it with a wooden spoon until it reaches a smooth consistency.
4. Put the cooked dough on the counter and knead it. Continue kneading by adding eggs one by one. The eggs should be evenly distributed and incorporated into the dough.
5. When the dough reaches the consistency to be squeezed (you can add 1 more egg if the dough gets too hard at this stage), place it in a piping bag fitted with a serrated tip.
6. For frying, put 2 cups of oil in a deep pan and put it on low heat.
7. Cut the 3-4 cm long dough into the cold oil and cut it neatly with scissors. Take the cold sherbet with you. Take the fried, pink and crusty tulumba from the pan and throw them directly into the cold syrup. Turn it upside down in the syrup for 2-3 minutes. Strain it with a colander and remove it to a plate. Serve warm without waiting too long. Enjoy your meal!
8. Note: For a shiny appearance, drizzle 1 tablespoon of cold sherbet on top when serving. If you wish, you can decorate with finely ground pistachios, walnuts or hazelnuts.

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Dessert Pastry