Tulumbakia: Greek Churros

Tulumbakia are a sweet and delicious confection that is popular in Greece, Turkey, and the Middle East. The dough is made with a handful of basic ingredients, fried, and then soaked in an aromatic syrup. It’s the perfect dessert to serve a crowd as it is economical and makes a big batch.

Kitchen Equipment needed to make Tulumbakia

In order to get the decorative edges on the tulumbakia you will need a pastry bag that is fitted with a large star tip. The more edges on the tip, the more decorative the tulumbakia will be. I didn’t have the other tip with the many edges and they still look pretty. I will give you both options down below. Disclaimer: some of them will be affiliate links. Purchases made through these links help support this blog without any additional cost to you. Thank you!

• A deep fry candy thermometer: This is a great tool to have to make sure that the oil’s temperature is correct. The ideal temperature is between 350 °F – 360 °F. If the oil is too hot, the tulumbakia will not fully cook through eating a doughy center. If the temperature is too low the tulumbakia will absorb the oil.
• A reusable pastry bag: These are great to have on hand for this dessert, for making whipped cream, and decorating other desserts.
• A star pastry tip: This is necessary for creating the decorative edges. I highly recommend the French star tip. I used the open star tip.
• Spider Strainers: make lifting the tulumbakia out of the hot oil easy and having an extra strainer on hand for dunking the pastries in syrup is also very helpful.
• A Greek Coffee Pot: because a hot cup of Greek coffee is the perfect accompaniment for these pastries 😊
• Ground Greek Coffee
• A scissor to cut the dough.

Serve the tulumbakia in a large bowl or on a cake pedestal. It’s up to you!

My favorite accompaniment with these sweet tulumbakia is a steaming hot cup of Greek coffee.

Watch the Video Tutorial

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Tulumbakia: Greek Churros

Yield: Serves 12

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Ingredients

For the Syrup:

• 3 cups granulated sugar
• 2 cups water
• 2 tablespoons lemon juice
• 1/2 cup honey
• 1 teaspoon pure vanilla extract

The Dough:

• 1 and 1/2 cup water
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 4 oz unsalted butter, in cubes
• 1 and 3/4 cup (250 g) all-purpose flour
• 4 eggs

• vegetable oil for frying

Instructions

Make the Syrup: Combine the water, sugar, and lemon juice in a saucepan. Mix and bring to a boil. Once the sugar has melted, remove the pan from the heat and add the honey and vanilla extract. Mix and set aside to cool completely.

Make the Dough:

In a saucepan, add the water, sugar, salt,a nd butter. Cook over medium heat until the butter has melted.

Add the flour and mix until a dough has formed. Cook it over medium heat for a minute so taht it gets toasted.

REmove the oan from the heat and transfer the dough to the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on medium-low and beat for a minute so that the dough begins to reease the steam.

Add the eggs one at a time and beat until each one is incorporated.

Heat the vegeatble oil in a pan until it reaches 350 °F, 180 °C.

Fill a pastry bag that has been fitted with a large star attachment halfway with the dough.

Pipe 3-inch strips of the dough into the hot oil. Cut each strip with a scissor that has been dipped in the hot oil. Do not overcrowd the pan so that the temperature remains at 350 °F.

Fry the tulumbakia for 3-5 minutes, turning them often, or until golden all around.

Lift the tulumbakia out of the oil using a spider strainer and allow the excess oil to drain back into the frying pan.

Dip the tulumbakia in the syrup for a few seconds.

Transfer the tulumbakia into a serving plate/bowl.

You may sprinkle them with ground cinnamon.

Serve with Greek coffee or tea.

Notes

Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.

Recommended Products

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