Tulumba

Syrup

1. In a saucepan, bring the mixed water and sugar to a boil.
2. Add the lemon juice.
3. Boil for 10 to 15 minutes over low to medium heat or until you get a thick, syrupy texture.
4. Remove from the heat and let cool during the preparation of the tulumba.

Dough

1. In a non-stick saucepan, pour the water and add the butter and salt.
2. Bring to a boil.
3. Remove from the heat and add the flour all at once.
4. Mix well with a wooden spoon until you get a shiny, thick, and smooth consistency.
5. Put the pan back on low heat and dry the mixture by mixing with a spatula for 4 to 5 minutes to obtain thick and dry dough.
6. Remove the dough from the pan, place it in the bowl of a stand mixer and allow to cool before incorporating the eggs.
7. Using the blender (K), stir in the cornstarch, semolina and eggs one at a time. Wait until each egg is well incorporated to add the next one.
8. Work the dough well in order to incorporate air and until it becomes a pipeable dough.
9. Pour a large amount of oil into a very large skillet.
10. Fill a piping bag with a fairly wide star tip.
11. Shape sausages about 1½ inch (4 cm) long.
12. Cut them off with scissors and immerse them in the oil at room temperature.
13. Heat the pan over medium heat.
14. As the oil heats up, the pastries will gradually rise to the surface and swell.
15. Slightly increase the heat and turn them from time to time for even, golden brown cooking.
16. Remove the tulumba and place them to drain for one minute in a colander.
17. Then immediately soak them in the cooled syrup.