This recipe for tulumbe is a very sweet and popular dessert in the Balkans. The batter is similar to a French pâte à choux dough, and the appearance is similar to an unfilled, unglazed eclair.
Tulumbe are traditionally fried and then soaked in simple syrup overnight. But they can be baked as they are here for a lighter calorie load.
- For the Syrup:
- 6 1/4 cups sugar (white)
- 4 cups water
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- For the Dough:
- 6 ounces unsalted butter
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 1/2 cups flour (all-purpose)
- 6 large eggs
Make the Syrup
- In a large saucepan, bring the sugar, 4 cups water, vanilla, and lemon juice to a boil. Reduce heat and cook down for 10 to 15 minutes.
- Let cool completely and then divide into two large bowls.
Make the Dough
- Heat oven to 425 F. In a medium saucepan, melt butter in 1 1/2 cups water.
- Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan.
- Beat in the eggs, one at a time, until the batter is smooth.
Bake the Pastries
- Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake about 20 minutes, until the tulumbe puff up and turn golden brown.
- Place hot tulumbe into two bowls of syrup, pushing down lightly. Soak overnight and serve cold the next day.