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  • 500ml water
  • 500gm plain flour
  • 100ml vegetable or sunflower oil
  • 7 eggs
  • 'Tulumbarnik' - piping tool

    Syrup (to be prepared beforehand):
  • 1kg white sugar
  • 700ml water
  • Juice of 1 small lemon


1. Heat 700ml water and lemon juice in a saucepan. Stir in white sugar until dissolved. Cook for 5 minutes. Set aside to cool.
2. Heat 500ml water and 100ml oil in a saucepan. Once boiling, reduce heat.
3. Add plain flour and stir through with a wooden spoon until all liquid has been soaked up.
4. Keep folding flour through with spoon until a smooth dough is formed.
5. Set aside dough to cool.
6. Knead dough once it has cooled.
7. Create a well in the centre of the dough. One at a time, break an egg in the centre and mix through with an electric mixer.
8. Once you have mixed through all of the eggs, the dough should be quite wet and sticky. Fill the 'tulumbarnik' with the mixture.
9. Heat a shallow frying pan with 1 litre of oil over a medium heat.
10. Hold the 'tulumbarnik' low over the frying pan and carefully push the dough out. Cut off dough with scissors at desired length.
11. Fry the Tulumbi on medium heat, each side until golden brown.
12. Take the Tulumbi out of the frying pan and drop them straight in to the syrup. Allow them to soak up the syrup for a few minutes.
13. Remove Tulumbi from syrup and place on plate. Optional: cover Tulumbi with lemon slices to break through the sweetness of the heavy syrup.
14. Eat them fresh or refrigerate. They taste even better cold!


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