Tulumbichki with caramel syrup

Submitted by enr on 11 Jan 2014
# For the dough:
480 ml water
120 ml milk
1/4 tsp salt
80 ml sunflower oil
420 g flour
4 large eggs
1 tbsp light vinegar
1 tbsp vanilla essence
# For the syrup:
50 g sugar
480 ml water
600 g sugar
1 tsp lemon juice
1 tsp ground cardamom
sunflower oil for frying
First prepare the syrup. In a big bowl on the stove to melt 50 g of sugar. Allow to caramelized, without mixing. Pour the water, sugar and lemon juice. Stir and boil for 10 minutes over medium heat. Get out of the heat and add cardamom screened. Mix well and leave to cool. The dough is prepared in deep pan pour water, milk, salt and the oil. Put it on to boil and pour the flour. Kotlonat is reduced and begins to stir vigorously until a homogeneous mixture and begins to separate from the court. Get out of the heat and leave to cool. Then begins to stir with a mixer, adding carefully, one by one egg. Any need to take the dough and then add the following. Otherwise the dough will become rare. Add the vinegar and vanilla essence. Posh pastry filled with dough. Squeezes is less than the mixture and cut with scissors small tulumbichki preheated fat. Before any cutting scissors dips in fat, it does not stick dough. Tulumbichkite fry until golden. Drain with a slotted spoon and transfer to a syrup, stirring occasionally. Stay 5-10 minutes and remove. Once cool pour a little syrup.
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11 Jan 2014