A beloved Middle Eastern and Balkan dessert, tulumba features golden, ridged pastries made from choux-like dough, deep-fried to crisp perfection, and drenched in fragrant lemon-sugar syrup. The result is a delicacy that’s crunchy on the outside, soft and tender on the inside, and soaked with just the right amount of syrup to satisfy every sweet craving.

Why You’ll Love This Recipe

Tulumba is the ultimate indulgence for those who enjoy syrup-soaked confections. Unlike other fried sweets, tulumba offers a beautiful contrast in textures: the crisp exterior gives way to a soft, custardy interior. The syrup, infused with lemon and optionally rose water, adds a delightful floral and citrusy note. It’s a culturally rich, visually appealing dessert that’s surprisingly simple to prepare at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the syrup
sugar
water
lemon juice
rose water (optional)

For the dough
water
unsalted butter
sugar
salt
all-purpose flour
large eggs
vanilla extract
oil for deep frying

directions

In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until slightly thickened. Stir in rose water if using. Set aside to cool completely.
For the dough, heat water, butter, sugar, and salt in a saucepan over medium heat. Once boiling, add flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan.
Remove from heat and let the dough cool for 10 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
Transfer the dough to a piping bag fitted with a star-shaped nozzle.
Heat oil in a deep pot to 350°F (175°C). Pipe 2–3 inch lengths of dough directly into the hot oil, snipping the dough with scissors as you go.
Fry until golden brown and crisp, about 4–5 minutes. Turn as needed for even coloring.
Remove with a slotted spoon and immediately place in the cooled syrup for 2–3 minutes.
Transfer to a tray to cool and repeat with remaining dough. Serve at room temperature.

Servings and timing

This recipe makes approximately 25–30 tulumba pieces.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Add citrus zest: Stir lemon or orange zest into the dough for a fresh twist.
Spice the syrup: Infuse the syrup with cardamom pods or cinnamon for added warmth.
Rose water alternative: Use orange blossom water if preferred.
Mini tulumba: Make bite-sized versions by piping smaller lengths.
Serve with cream: Pair tulumba with clotted cream or a scoop of vanilla ice cream for an elegant dessert plate.

storage/reheating

Tulumba is best enjoyed the day it’s made for maximum crispness.
Store leftovers in an airtight container at room temperature for up to 2 days.
Avoid refrigeration, as it softens the texture.
To refresh slightly softened tulumba, warm them briefly in the oven at 300°F (150°C) for 5–6 minutes.

FAQs

What is tulumba made of?

Tulumba is made from a simple choux-style dough, fried until golden, and soaked in lemon-sugar syrup.

Can I make the syrup in advance?

Yes, the syrup can be prepared a day ahead and stored in the refrigerator. Let it cool completely before using.

Is tulumba the same as churros?

While both are fried doughs, tulumba is soaked in syrup and has a softer, more custard-like interior than churros.

Can I use a different piping tip?

A star tip is traditional and helps create the ridged texture, but other large tips can be used if needed.

Why is my tulumba not crispy?

Ensure the oil is at the correct temperature (350°F/175°C) and do not overcrowd the pan, which can lower the oil temperature.

Can I bake tulumba instead of frying?

Tulumba is traditionally fried. Baking will not yield the same crisp texture or rich color.

How do I know when they’re done frying?

They should be deep golden brown and firm to the touch. Undercooked tulumba will be doughy inside.

Can I freeze tulumba?

Freezing is not recommended as it affects the texture. Fresh is always best for this dessert.

What kind of oil should I use for frying?

Use a neutral oil with a high smoke point, such as canola, sunflower, or vegetable oil.

Is tulumba served hot or cold?

Tulumba is traditionally served at room temperature, after it has soaked in syrup and cooled.

Conclusion

Tulumba is a cherished dessert that’s both traditional and irresistible. Its crispy, syrup-soaked texture and delightful flavor make it a standout on any dessert table. Whether you’re exploring global sweets or celebrating a special occasion, this authentic treat brings both flavor and culture to your kitchen.