This version of the classic Turkish tulumba has a sugar-free honey syrup for a healthier yet indulgent dessert
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 25 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFCombine the water, milk, monk fruit sweetener, salt and coconut oil in a deep saucepan over a medium-high heat. Bring to a boil and ensure the sweetener has dissolved. Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a dough. Return the saucepan to a low heat and cook the dough, stirring constantly, for 30-60 seconds to remove excess moisture.
Transfer the dough to a mixer fitted with a paddle attachment. Allow the dough to cool to the touch before adding the eggs. With the mixer running, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until the dough is smooth, glossy and thick but pipeable. Transfer the dough into a piping bag fitted with a 1cm star nozzle.
Add the oil into a deep pan but do not preheat. Pipe 5cm pieces of the dough directly into the cold oil, using wet scissors to cut off each piece. Heat the oil over a medium heat and fry for 8 minutes or until golden on all sides, turning occasionally. Allow the oil to cool down for 15 minutes before frying the next batch. Avoid overcrowding the pan. Using a slotted spoon, remove the tulumba and place on paper towels to drain.
Juice the lemon. In a flat dish, combine the honey, lemon juice and orange blossom.
Transfer the warm tulumba into the honey syrup and roll them around to cover. Arrange on a plate and top with the slivered pistachios. Serve immediately.
