In a pot, combine sugar and water for the syrup. Add the lemon juice. Bring to a boil, then let it simmer until it thickens slightly. Remove from heat and allow it to cool completely.
In a large pan, add the water for the dough, vegetable oil, sugar, and a pinch of salt. Bring the mixture to a boil.
Once boiling, add the flour all at once. Stir vigorously until it forms a smooth, cohesive dough ball. Remove from heat and let the dough cool down.
Transfer the cooled dough to a stand mixer. Mix the dough while adding the eggs one at a time, ensuring each egg is fully incorporated before adding the next one.
Transfer the sticky dough into a piping bag fitted with a large star nozzle.
Fill a wide pot or pan with cold vegetable oil. Squeeze the dough out of the piping bag into the cold oil, using scissors to cut it into bite-sized pieces.
Turn the heat on to medium. Fry the dough pieces, stirring gently as the oil heats up, until they expand and turn deep golden brown and crispy on all sides.
Use a slotted spoon to remove the hot, fried tulumba from the oil and immediately drop them into the cold syrup. Toss well to coat them thoroughly, let them soak for a moment, then transfer to a serving plate.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
