Ingredients

• 500 ml water
• 60 g butter
• 1 tsp salt
• 300 g all-purpose flour
• 4 piece eggs
• 1 tsp vanilla extract
• 1 kg vegetable oil
• 400 g sugar
• 400 ml water
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Make the syrup

   Combine sugar, 400ml water, lemon juice, and lemon zest in a medium saucepan. Bring to a boil over medium-high heat for 2-3 minutes, then reduce to low heat and simmer for 8-10 minutes until slightly thickened and coats a spoon. The syrup should be clear and fragrant with lemon. Do not let it caramelize or turn golden.

2. Prepare choux pastry

   In a heavy-bottomed saucepan, combine 500ml water, butter, and salt. Bring to a rolling boil over medium-high heat for 2-3 minutes until butter is completely melted. Remove from heat immediately and add all flour at once, stirring vigorously with a wooden spoon until mixture forms a smooth ball that pulls away from sides. Do not let the mixture burn on the bottom.

3. Add eggs gradually

   Return pan to low heat and cook the dough for 2-3 minutes, stirring constantly to dry it out. Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating vigorously after each addition until completely incorporated and dough is smooth and glossy. Stir in vanilla extract. Do not add eggs while mixture is too hot or they will scramble.

4. Heat the oil

   Heat vegetable oil in a large, deep pot over medium heat for 8-10 minutes until it reaches 180°C (350°F). Test with a small drop of dough - it should sizzle immediately and float to surface. The oil should be deep enough to completely submerge the tulumba. Do not let oil get too hot or tulumba will burn before cooking through.

5. Pipe and cut dough

   Transfer dough to a piping bag fitted with a large star tip. Pipe 8cm long ridged cylinders directly over the hot oil, using scissors to cut them and drop into oil. Work in batches of 6-8 pieces to avoid overcrowding. The dough should hold its ridged shape when piped. Do not make them too long or they will be difficult to handle.

6. Fry until golden

   Fry tulumba over medium heat for 6-8 minutes, turning occasionally with a slotted spoon, until deeply golden brown and crispy all over. They should puff up and sound hollow when tapped. Remove and drain briefly on paper towels for 30 seconds. Do not fry too long or they will become tough and dry.

7. Soak in syrup

   Immediately transfer hot tulumba to the cooled syrup and let soak for 3-4 minutes, turning once to ensure even coating. They should absorb syrup and glisten beautifully. Remove with a slotted spoon and arrange on serving platter. Do not leave in syrup too long or they will become mushy.

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