vegetarianCook the syrup
Combine the Granulated Sugar, Water, and Lemon Juice in a small saucepan. Stir over medium heat just until the sugar dissolves, bring it to a boil, then simmer for 10 minutes until the syrup is clear and lightly thickened. Set it aside to cool completely while you make the dough.
Cook the dough base
In a medium saucepan, bring the remaining water with the Unsalted Butter and Salt to a boil. Take the pan off the heat, add the All-purpose Flour all at once, and stir hard until no dry flour remains. Return it to low heat and cook for 2 minutes, stirring constantly, until the dough pulls away from the pan and feels smooth.
Beat in the eggs
Transfer the dough to a bowl and let it cool for 5 minutes so it won't scramble the Eggs. Beat the eggs in one at a time, mixing well after each addition until the dough is glossy, thick, and pipes in a slow ribbon. Spoon the dough into a piping bag fitted with a large star tip.
Fry the tulumba
Heat the Neutral Vegetable Oil in a deep pot to 350° F. Working in small batches, pipe 2- to 3-inch ridged strips directly into the oil and snip them off with lightly oiled scissors; fry for 3 to 4 minutes, turning as needed, until deep golden and crisp on all sides. Lift them out with a slotted spoon and let the excess oil drip off for a moment.
Soak and finish
While the pastries are still hot, drop them into the cool syrup and let them soak for 1 to 2 minutes, turning once so every ridge gets coated. Lift them out onto a platter and finish with the Lemon Zest for a fresh, traditional fragrance. Serve once they look glossy and syrup-soaked but still hold their shape.
