Datley (Tulumba)

Datley, also known as Tulumba, is a beloved Middle Eastern dessert known for its unique texture. With a crispy exterior and a soft, airy interior, these delectable treats are deep-fried, then soaked in a luscious sugar syrup. The result is a dessert that exudes sweetness in every bite, reminiscent of Spanish churros but with a cultural twist. Perfect for any occasion, Datley is a crowd-pleaser served chilled and garnished with crushed pistachios.

Ingredients

💧 Water (for boiling)
🍬 Sugar (for boiling and syrup)
🍶 Oil (for boiling and deep-frying)
🌾 Flour (sufficient amount to form a dough)
🍯 Molasses (to taste)
🌽 Corn starch (to thicken dough)
🥚 Eggs (add one at a time)
🥄 Baking Powder
🧊 Sugar Syrup (prepared separately)
🌾 Crushed Pistachios (for garnish)

Instructions

1- Prepare Dough:

• In a pot, bring water to a boil.
• Add sugar and oil to the boiling water and stir well.
• Gradually mix in flour until a non-sticky dough forms.
• Allow the dough to cool slightly before transferring it to a mixer.

2- Mix Ingredients:

• Add molasses, baking powder, and corn starch to the dough.
• Incorporate eggs one at a time, mixing well to ensure consistency.

3- Shape and Fry:

• Transfer the dough into a piping bag fitted with a star nozzle.
• Heat vegetable oil in a deep pan over medium to high heat.
• Pipe the dough directly into the hot oil, using scissors to cut each piece.
• Fry the pastries, turning frequently until they achieve a golden brown color and crispy texture.

4- Soak and Garnish:

• Remove the fried pastries and immerse them immediately in cold sugar syrup.
• Once soaked, plate the Datley.
• Garnish with a generous sprinkle of crushed pistachios.
• Serve the pastries cold for optimal flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: Approximately 20 pieces
Equipment: Pot for boiling, deep frying pan, mixer, piping bag with star nozzle, scissors.
Calories per serving: Approximately 150 kcal (Note: Nutritional content may vary based on specific ingredient quantities)
Macros per serving: Proteins: 3g, Fats: 5g, Carbohydrates: 25g

Cooking Tips:

• Ensure the oil temperature is correct before frying to avoid soggy or undercooked pastries.
• Turn the pastries frequently to ensure even cooking and consistent color.
• Use cold syrup to lend a glossy finish to each piece.

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Datley (Tulumba)