Crispy Turkish Tulumba Tatlısı in Lemon Syrup Step-by-step instructions

Before you start

Prepare the lemon syrup first so it has time to chill completely. Combine water, sugar, and lemon juice in a pot, bring to a boil, then simmer for 10 minutes. Let cool, then refrigerate until very cold.

Set up a deep pot for frying and fill it with cold oil. Have a star-tipped piping bag and kitchen shears ready. Measure all dough ingredients before starting.

Instructions

Prepare the Syrup and Dough

1. 1Make the Lemon Syrup
   In a large pot, combine 2 cups water, 3 cups sugar, and 1 tablespoon lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let cool completely, then refrigerate until very cold.
   Look for Syrup is clear and slightly viscous when cooled.
   Tip Chilling the syrup is crucial for the signature crunch.
2. 2Cook the Choux Dough
   In a medium saucepan, combine 2 cups water, 50g butter, and 1 tablespoon sugar. Bring to a boil over medium heat. Once boiling, add 2 cups all-purpose flour, 2 tablespoons semolina, and 1 tablespoon cornstarch all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Cook for 1-2 minutes to dry out the dough.
   Look for Dough is smooth, glossy, and forms a ball.
   Tip Stir constantly to prevent lumps and ensure even cooking.
3. 3Beat in the Eggs
   Transfer the dough to a mixing bowl and let it cool for about 5 minutes, until it is warm but not hot. Beat in the 3 eggs one at a time, mixing thoroughly after each addition. The dough should become glossy, thick, and hold its shape when piped.
   Look for Dough is glossy and falls slowly from a spoon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the dough is too hot, the eggs will scramble; cool it slightly first.

The syrup should be clear and slightly thickened, and it must be completely cold before use.

The dough should be smooth, glossy, and thick enough to hold its shape when piped. The eggs should be fully incorporated, and the dough should have a silky sheen.

Fry the Pastries

4. 4Pipe the Pastries
   Fill a star-tipped piping bag with the dough. Pour 1 liter cold oil into a deep pot, making sure it is at least 3 inches deep. Pipe 2-inch lengths of dough directly into the cold oil, using kitchen shears to snip the ends cleanly. Continue until the pot is full but not crowded.
   Look for Pastries are uniform, fluted cylinders in cold oil.
   Tip Keep the oil cold until all pastries are piped to ensure even frying.
5. 5Fry Until Golden
   Place the pot over medium heat and fry the pastries gently. As the oil heats, the pastries will float and expand. Fry for about 15 minutes, turning occasionally, until they are deeply golden amber, rigid, and loudly crackling.
   Look for Pastries are deep golden, crisp, and make a cracking sound.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not rush the frying; low heat ensures the inside cooks through.

The oil should be cold when the pastries are piped in. As the oil heats, the pastries will float and expand. They should become deep golden amber and rigid, with a crackling sound when touched. The frying process takes about 15 minutes.

Soak and Serve

6. 6Soak in Cold Syrup
   Remove the fried pastries from the oil with a slotted spoon and plunge them immediately into the cold lemon syrup. Let them soak for about 5 minutes, turning once, so they absorb the syrup and become juicy inside while staying crisp outside.
   Look for Pastries absorb syrup and become glossy.
   Tip The contrast between hot pastry and cold syrup creates the signature texture.
7. 7Garnish and Serve
   Transfer the soaked pastries to a serving platter. Sprinkle generously with crushed pistachios. Serve immediately while they are crisp and juicy.
   Look for Pastries are coated with syrup and topped with green pistachios.
   Tip Serve right away for the best crunch.

The pastries should be plunged into the cold syrup immediately after frying. They will absorb the syrup and become glossy. After a few minutes, they should be crisp on the outside and juicy inside. Garnish with pistachios and serve right away.

Common mistakes

A common mistake is frying the pastries at too high a heat, which causes them to brown too quickly and remain doughy inside. Another is overcrowding the pot, which lowers the oil temperature and leads to uneven frying.

Using warm syrup instead of cold will make the pastries soggy. Also, be careful when piping: the dough should be piped directly into the oil, and the shears should be kept clean to avoid dragging the dough.

How to tell it’s done

The pastries are done when they are deeply golden amber and feel rigid to the touch. They should make a loud crackling sound when gently squeezed.

The internal temperature of the dough should reach 160°F (71°C) to ensure the eggs are fully cooked. After soaking in syrup, the pastries should be glossy and slightly translucent, with a crisp exterior that gives way to a juicy, tender interior.

• Egg dishes: 160°F (71°C) in the thickest part