Tolumbi

Ingredients

• 250 ml water
• 80 g butter
• 150 g plain flour
• 4 pieces eggs
• 1 tbsp semolina
• 500 g sugar
• 350 ml water for syrup
• 2 tbsp lemon juice
• 800 ml sunflower oil, for frying

Steps

1. 1
   Boil the syrup sugar, water and lemon juice for 8 minutes, then cool completely and refrigerate.
2. 2
   Bring the water and butter to a boil, tip in the flour and semolina all at once and beat hard until the dough leaves the sides of the pan.
3. 3
   Cool the dough 10 minutes, then beat in the eggs one at a time until glossy and thick.
4. 4
   Pipe 6 cm ridged fingers through a star nozzle onto oiled paper.
5. 5
   Heat the oil to only 140C — starting cold-ish is what makes them hollow. Lower the tolumbi in and let the temperature climb slowly.
6. 6
   Fry 8-10 minutes total, turning, until deep gold and completely firm.
7. 7
   Drop the hot tolumbi straight into the cold syrup for 2 minutes, then lift out onto a rack.