Tulumba: Greek Syrupy Churros
Who loves tulumba? Raise your hand! If you're a fan of Greek syrupy churros, chef Giorgos Tsoulis has the perfect easy recipe for you to make them at home—crispy, golden, and drenched in syrup!
Ingredients
For the churros:
- 60 g fine semolina
- 120 g all-purpose flour
- 110 g butter at room temperature
- 230 ml water
- 4 medium eggs
- 1 tsp sugar granulated
- sunflower oil for frying
For the syrup:
- 500 g granulated sugar
- 300 ml water
- juice of one lemon
- 1 cinnamon stick
- cardamom (optional, to taste)
Instructions
For the syrup:
- Heat a deep saucepan over high heat, add the sugar, water, lemon juice, and cinnamon stick. Let it come to a boil and cook for 5 minutes. Remove from heat and let it cool completely.
For the churros:
- In a deep saucepan, heat the water, butter, and sugar over medium heat until the butter melts.
- Add the flour and semolina, and stir constantly with a wooden spoon for about 5-6 minutes, until the dough loses most of its moisture.
- Then, transfer the dough to the mixing bowl and beat on high speed with the whisk attachment until it cools down completely.
- Next, add the eggs one by one, mixing well after each addition, until you get a sticky dough.
- Place the mixture in a piping bag fitted with a star-shaped nozzle and set it aside.
- Heat a saucepan with sunflower oil over medium heat. Once the oil is hot, gently squeeze the piping bag to release small portions of dough (about 5 cm/2 inches long), cutting them with scissors. Repeat for the entire batch.
- Fry the churros until golden brown and cooked through. Once ready, transfer them to a plate lined with paper towels to drain excess oil.
- Then, add the churros to the syrup pot and gently stir for 3-4 seconds with a slotted spoon to coat them with the syrup.
- Finally, transfer them to a serving plate and enjoy!
Notes
Chef’s tip: For an extra aromatic touch, we can infuse the syrup with cardamom.
Tried this recipe?Let us know how it was!