Datley, also known as Tulumba, is a beloved Middle Eastern dessert known for its unique texture. With a crispy exterior and a soft, airy interior, these delectable treats are deep-fried, then soaked in a luscious sugar syrup. The result is a dessert that exudes sweetness in every bite, reminiscent of Spanish churros but with a cultural twist. Perfect for any occasion, Datley is a crowd-pleaser served chilled and garnished with crushed pistachios.
Ingredients
💧 Water (for boiling)
🍬 Sugar (for boiling and syrup)
🍶 Oil (for boiling and deep-frying)
🌾 Flour (sufficient amount to form a dough)
🍯 Molasses (to taste)
🌽 Corn starch (to thicken dough)
🥚 Eggs (add one at a time)
🥄 Baking Powder
🧊 Sugar Syrup (prepared separately)
🌾 Crushed Pistachios (for garnish)
Instructions
1- Prepare Dough:
- In a pot, bring water to a boil.
- Add sugar and oil to the boiling water and stir well.
- Gradually mix in flour until a non-sticky dough forms.
- Allow the dough to cool slightly before transferring it to a mixer.
2- Mix Ingredients:
- Add molasses, baking powder, and corn starch to the dough.
- Incorporate eggs one at a time, mixing well to ensure consistency.
3- Shape and Fry:
- Transfer the dough into a piping bag fitted with a star nozzle.
- Heat vegetable oil in a deep pan over medium to high heat.
- Pipe the dough directly into the hot oil, using scissors to cut each piece.
- Fry the pastries, turning frequently until they achieve a golden brown color and crispy texture.
4- Soak and Garnish:
- Remove the fried pastries and immerse them immediately in cold sugar syrup.
- Once soaked, plate the Datley.
- Garnish with a generous sprinkle of crushed pistachios.
- Serve the pastries cold for optimal flavor.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: Approximately 20 pieces
Equipment: Pot for boiling, deep frying pan, mixer, piping bag with star nozzle, scissors.
Calories per serving: Approximately 150 kcal (Note: Nutritional content may vary based on specific ingredient quantities)
Macros per serving: Proteins: 3g, Fats: 5g, Carbohydrates: 25g
Cooking Tips:
- Ensure the oil temperature is correct before frying to avoid soggy or undercooked pastries.
- Turn the pastries frequently to ensure even cooking and consistent color.
- Use cold syrup to lend a glossy finish to each piece.
#datley #tulumba #middleeasterncuisine #dessert #sweets #easydessert #homemade #friedgoodness #sugarsyrup #pistachios #culinarydelight
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen