Tulumba, Turkish fritters in syrup

Ingredients

• 400 ml of water
• 400 g of sugar
• 1 tablespoon of lemon juice
• 350 ml of water
• 50 g of sugar
• 300 g of flour
• 1 tablespoon and a quarter of semolina
• Three small eggs
• 30 g of starch
• 2 tablespoons of butter
• vegetable oil, for deep frying

Prepare the syrup: mix the water and sugar, then boil for 9-12 minutes over medium heat. Add the lemon juice, remove from heat, and set aside.

In a medium saucepan, bring the water, sugar, and butter to a boil. Add the flour and stir constantly until a thick, sticky dough forms. Remove from the heat and let cool.

Crack the eggs one at a time into the lukewarm dough and mix well to incorporate them. Then, add the semolina and flour.

Fill a ridged piping bag with the cooled dough, shaping the piped pieces to be 2 to 2.5 cm thick.

Pour this, pour the vegetable oil into a deep saucepan. In the cold oil, press out pieces of dough about 4.5 to 5 cm in size and fry them until they change color.

Immediately immerse the fried doughnuts in the cold syrup.