Recipes · Macedonian · Desserts
Tulumbi (Fried Choux Fingers in Syrup)
One serving has 389 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin E (43%), selenium (27%) and riboflavin (20%). Ready in 100 minutes.
- Preparation: 60 min
- Cooking: 40 min
- Makes: 1 serving (159 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: alcohol, egg, gluten
Ingredients
- 60 g Water
- 15 g Sunflower oil
- 0.3 g Salt
- 25 g Flour, all-purpose
- 20 g Eggs, whole, raw
- 35 g Sugar
- 3 g Lemon juice
- 0.3 g Vanilla extract
Method
- Make the syrup first: boil the sugar with a little over half the water and the lemon juice for 5 minutes, stir in the vanilla and leave it to cool completely. The syrup must be cold when the hot tulumbi go in.
- For the dough, bring the rest of the water to the boil with the salt and a third of the oil. Tip in all the flour at once and stir hard with a wooden spoon over low heat for 2-3 minutes, until it comes together in a smooth ball that leaves the sides of the pan.
- Take it off the heat and leave for 10 minutes to cool a little, then beat in the egg a little at a time until the dough is smooth, glossy and stiff enough to hold ridges when piped.
- Spoon it into a piping bag with a large star nozzle. Heat about 4 cm of oil in a wide pan until warm but not yet hot (about 130 °C), and pipe 5 cm lengths straight into it, cutting each one off with a knife dipped in oil.
- Fry them slowly over medium heat for 10-12 minutes, turning them, as the oil heats up: they swell to twice their size and turn golden brown and crisp. In oil that is hot from the start they crack and stay raw inside.
- Lift them out with a slotted spoon, let them drip for a moment and drop them straight into the cold syrup. Leave them for 15-20 minutes, turning, until they have soaked it up.
- Lift them onto a plate and serve at room temperature, with a little of the syrup spooned over.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 389 kcal | 18% |
| Carbohydrates | 54.5 g | |
| Water | 81.1 mL | |
| Fiber | 0.68 g | 2% |
| Protein | 5.1 g | 11% |
| Tryptophan | 0.07 g | |
| Threonine | 0.18 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.39 g | |
| Lysine | 0.24 g | |
| Methionine | 0.12 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.27 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.28 g | |
| Histidine | 0.12 g | |
| Fat | 17.1 g | |
| Monounsaturated | 3.7 g | |
| Polyunsaturated | 10.3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10.3 g | |
| Saturated | 2.2 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 74.4 mg | |
| Calcium | 17.4 mg | 2% |
| Copper | 0.06 mg | 7% |
| Iron | 1.5 mg | 9% |
| Magnesium | 8.7 mg | 3% |
| Manganese | 0.18 mg | 10% |
| Phosphorus | 66.9 mg | 10% |
| Potassium | 58.6 mg | 1% |
| Selenium | 14.8 µg | 27% |
| Sodium | 148 mg | |
| Zinc | 0.44 mg | 6% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 1.5 mg | 11% |
| Pantothenic acid (vitamin B5) | 0.42 mg | 8% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 55.8 µg | 14% |
| Cobalamin (vitamin B12) | 0.18 µg | 8% |
| Choline | 58.9 mg | 14% |
| Vitamin A | 32 µg | 5% |
| Vitamin C | 1.2 mg | 2% |
| Vitamin D (D2 + D3) | 16.4 IU | 3% |
| Vitamin E | 6.4 mg | 43% |
| Vitamin K | 0.95 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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