Tollumba
This pastry is european delight. It does resemble a churro, but it is much more light and fluffy (and tasty). My mom has been making these for a while now, and everyone always raves about how they come out. Anytime I ask her for the recipe, she never had a specific measurement, it was always "per pas gjaset" which means "however much you think". So eventually, watching her make them one day I took a measuring cup and followed her around the kitchen and was able to figure out her secret recipe. If it is your first time making them, it does take some practice. But eventually, you'll be a pro!
Ingredients:
For The Pastry:
8 eggs, room temperature
4 cups flour
1/2 teaspoon baking powder
4 cups water
3/4 cup canola oil
1 vanilla sugar packet, (.32 oz (9g) packet)
For Frying:
canola oil
For The Syrup:
5 cups granulated sugar
7 cups water
Directions:
1. In a pot, add water and canola oil. Bring to a boil
2. In a separate bowl, mix flour with the hot water and oil mixture. After mixing let it cool for about 15 minutes.
3. In a separate bowl, mix the eggs, vanilla, sugar, and baking powder and blend well. When the flour mixture is cool, gradually add in the egg mixture and mix well.
4. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat
5. Meanwhile, start assembling your dough into a Tollumba dispenser. If you don't have a dispenser for Tollumba, you can either use a cookie press or a churro dispenser as they all serve the same purpose. Squeeze a 4-inch strip of dough into the hot oil. Repeat, frying about 4 to 5 strips at the same time. Fry the Tollumba, constantly turning them over assuring they're fried the same throughout. Fry them until golden brown. Transfer the cooked Tollumba to a plate lined with paper towels to drain.
7. To make the syrup for the tollumba; in a deep pot, pour in your water and sugar. On low heat, simmer for about one hour. You will see the mixture thicken on its own.
8. When serving, both the tollumba and the syrup have to be cold. If you pour the hot syrup on the tollumba, they will wilt away. Hope you enjoy!
