Preparation :
Syrup : Put the sugar, water and lemon juice
into a saucepan, and after melting the sugar by stirring,
allow it to boil until moderately thick. Set aside to cool.
Pastry : Heat the margarine in a saucepan, add the
water and salt and bring to the boil. Reduce heat and add
the flour at once. Stir the mixture constantly with a wooden
spool and continue until mixture leaves the sides of the pan
and forms a ball. This should take 6 minutes, then remove
pan from heat and set aside to cool. When cool, add the eggs
and knead for approximately 10 minutes, using a pastry bag
with a large nozzle, put 7-8 pastries in a pan containing
the heated olive oil. Start frying the pastry over low heat,
increase heat when pastry puffs up a bit and fry until golden.
Remove fried pastry with a perforated spoon, draining away
the oil, the put into the syrup. Strain off the syrup, place
tulumba on serving plate and serve cool.
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