Tulumba

Instructions

1. Prepare the syrup
   In a medium saucepan, combine 3 cups sugar and 2 cups water. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat, add 1 tablespoon lemon juice and rosewater (if using). Let cool completely while preparing the dough.
2. Make the dough
   In a large saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat. Once boiling, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. Add eggs to dough
   Return the pan to low heat and stir for 1-2 minutes to dry out the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until fully incorporated. The dough should be thick, smooth, and glossy. Stir in lemon juice and vanilla extract.
4. Prepare for frying
   Transfer the dough to a piping bag fitted with a large star tip (about 1/2 inch). Heat oil in a deep, heavy-bottomed pot to 350°F (175°C). Line a plate with paper towels for draining.
5. Pipe and fry the tulumba
   Pipe 3-4 inch strips of dough directly into the hot oil, cutting each piece with scissors. Work in batches of 4-5 pieces at a time to avoid overcrowding. Fry until golden brown on all sides, about 5-6 minutes, turning occasionally. The tulumba should puff up and become hollow inside.
6. Soak in syrup
   Remove fried tulumba with a slotted spoon and drain on paper towels for 30 seconds. While still hot, transfer them to the cool syrup and let soak for 1-2 minutes, turning once to ensure even coating.
7. Serve
   Remove tulumba from the syrup with a slotted spoon and arrange on a serving platter. Let rest for at least 30 minutes before serving to allow the syrup to fully penetrate.