How to Make Spanish Churros & Turkish Tulumba from the Same Dough Recipe

One dough, two different worlds. 🌍✨ In this special video, we explore the incredible connection between two iconic desserts: the Spanish Churros and the Turkish Tulumba. Despite coming from different cultures, they both share the exact same DNA the dough. Tulumba Dough 140 g all-purpose flour, 1 cup 1 tablespoon butter 250 ml water, 1 cup 80 g egg, 1 large egg 1+1/2 tablespoons fine semolina, not semolina flour 1 tablespoon granulated sugar 1+1/2 tablespoons starch 1 teaspoon vinegar 1 pinch salt Şerbet (Syrup) 250 ml water, 1 cup 500 g granulated sugar, 2 cups + 2 tablespoons 1 teaspoon lemon juice • First make the syrup. Put the 250 ml water and 500 g granulated sugar in a saucepan and stir well before turning on the heat. Set the pan over medium heat and let the sugar dissolve fully before the syrup comes to a boil. This helps prevent the syrup from turning grainy later. Once it starts to boil, lower the heat and simmer for 3–4 minutes. Add the 1 teaspoon lemon juice, turn off the heat, and leave the syrup to cool completely. For crispy tulumba, the dessert should be hot, and the syrup should be cold. • For the dough, put the 250 ml water and 1 tablespoon butter in a saucepan. Set over medium heat. When the butter has melted and the water starts bubbling around the edges, add the 140 g all-purpose flour all at once. • Stir continuously with a wooden spatula for 3–4 minutes. Press out any lumps against the sides of the pan as you cook. The dough should become smooth, cohesive, and no longer stick to the pan. This step cooks the flour slightly and keeps the dough crisp rather than bready. • Transfer the hot dough to the counter or to a wide bowl and spread it out with your hands or spatula so it cools faster. Let it cool for 2–3 minutes. Do not add the egg while the dough is still very hot or the egg will cook. • Once the dough has cooled enough, add the 80 g egg, 1 teaspoon vinegar, 1 1/2 tablespoons starch, 1 1/2 tablespoons fine semolina, 1 tablespoon granulated sugar, and 1 pinch salt. Knead or mix until the dough comes together. At first, it will look messy and separated, but as you keep mixing it will become smooth. Do not use a mixer, as that can make the dough too loose. The final dough should be soft and slightly sticky, not firm. That texture is important for piping. • Fit a piping bag with a wide-open star tip and fill it with the dough. • Pour sunflower oil or another neutral frying oil into a wide pot so it comes 1–2 fingers high. For tulumba, start with room-temperature oil. This cold-frying method lets the dough slowly lose its moisture as the oil heats up, so the outside becomes very crisp while the inside stays soft, and the tulumba absorbs less oil. • Turn on the heat to medium. Pipe the dough directly into the oil in 3–4 cm lengths, cutting each piece with scissors. Dip the scissors into the oil from time to time so the dough does not stick. • Fry slowly until the tulumba are deep golden brown and very crisp. This may take quite a while, since they begin in cold oil. • Lift them out with a slotted spoon. As soon as they come out of the oil, shake them up and down a few times to help the excess oil drip away while it is still hot and fluid. This helps keep them from becoming greasy. • While still hot, transfer the tulumba into the cold syrup. Let them soak for about 5 minutes. • Remove and serve. They are delicious plain, and you can also serve them with chocolate spread if you like. Enjoy! JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook:   / refikaninmutfagi   ►Instagram:   / refikabirgul   ►Twitter:   / refikabirgul   ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW