INGREDIENTS

• 3 water glass of water
• 100 g butter
• 2,5 water glass of flour
• 3 eggs
• 2 table spoon of semolina
• 1 table spoon of starch
• 1 dessert spoon sugar
• A pinch of salt

For the sorbe:

• 4 water glasses of water
• 4,5 water glasses of sugar
• 1 table spoon of fresh lemon juice

For frying:

• 2 water glasses of oil

PREPARATION
In order to prepare the sorbe, put water and sugar in a saucepan and boil them mixing continuously. Just about it has a syrup texture, add lemon juice and mix again. Then shut down the cooker. Wait for the sorbe to become cold.

In order to prepare the dough, put water and butter in another saucepan. Before water boils, mix in order to melt the butter. Add flour in the saucepan slowly and mix. Then, add them the sugar and salt. Roast them until you have non sticky dough (8–10 minutes). Pull over the saucepan from the cooker and mix continuously to prevent crust formation and to make it warmer. After the dough gets warmer, add eggs and mix again. Finally, add semolina and starch and then mix them, too. Fill the dough into cream pump and by squeezing in cord shapes divide in how many pieces you’d like. Thus, make them well-shaped. Fry your desserts over low temperature when your oil is cold. Just after the deserts are fried, put them into cold sorbe and wait for 10 minutes. Then, put them into a service plate.

Note: After every frying cool the oil for a while; otherwise; the inside of tulumba tatlısı does not fry well.