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Tulumbe are one of the most loved desserts on Balkan, probably originaly brought here during the Ottoman rule in this region. They are, in a way, similar to choux pastry. Traditionally, they are fried in oil, but over the years, my mother stumbled over this recipe and ever since, we make them baked in the oven.


For the dough:

1/2 l water
100 ml oil
300 g flour
6 eggs

Boil water and oil. Reduce heat, and quickly stir in flour. Remove from heat and continue to stir until the mass is completely homogeneous. Cool just a little, and stir in eggs, one by one.

Shape tulumbe with churrera with a star-shaped nozzle (that’s the closest for a device we use to make tulumbe, but I believe you can use a pastry bag with a star shaped tip) and bake in a preheated oven on 180°C, until they become golden (like choux pastry).

For the soaking syrup:

1 kg sugar
1/2 l water
2 bags vanillin sugar

Take 100 g sugar and on low heat melt it like for caramel and carefully pour in 100 ml boiling water (do not pour in cold water!!!, it will start firing hot caramel into your face). If you’re not sure about this skip this step and just cook sugar with water.
Cook remaining sugar and water on medium heat for about 10 minutes (like syrup for baklava). Add caramelized sugar and stir well.

Soak tulumbe in syrup while it’s still hot. Leave overnight, they are best the next day. Serve cold.


Recept na srpskom.