Tulumba

Make the syrup first so it has time to cool slightly: combine Granulated Sugar, Water and Lemon Juice in a small saucepan and bring to a gentle boil, stirring until the sugar dissolves; simmer briefly until slightly thickened, then stir in some Lemon Zest and remove from heat to keep warm but not boiling.

Prepare the choux-like dough: in a medium saucepan bring the remaining Water with Unsalted Butter and a pinch of Salt to a rolling boil.

Remove the pan from the heat and quickly add all of the All-Purpose Flour, stirring vigorously until the mixture pulls away from the sides and forms a smooth, cohesive paste.

Return the pan to low heat for 1–2 minutes, stirring constantly to dry the paste slightly; then transfer the dough to a bowl or stand mixer to cool for a few minutes so it’s warm but not hot.

Beat in the Eggs one at a time, mixing thoroughly after each addition until the dough is smooth and pipeable — it should hold its shape but still flow slowly from a piping bag.

Fit a piping bag with a large star tip, fill it with the dough, and heat Neutral Vegetable Oil in a deep pot to about 350°F (175°C).

Pipe 2–3 inch strips of dough directly into the hot oil (use scissors to cut the tip or a knife) and fry in batches, turning occasionally, until evenly golden and crisp on all sides.

Remove the tulumba with a slotted spoon and let them drain briefly on a wire rack or paper towels for about 20–30 seconds, then immediately transfer them into the warm syrup so they soak up the syrup for 1–2 minutes.

Lift the soaked pastries out of the syrup, allowing excess to drip back into the pan; arrange on a platter and, if you like, sprinkle additional Lemon Zest over the top for fresh aroma and color.

Serve the tulumba warm or at room temperature so each piece is crisp outside and tender and syrupy inside.