Prepare the syrup

Bring the sugar and water to a boil in a small pot. Once boiling, add the lemon juice and allow it to continue boiling, another 5-6 minutes. Remove the syrup from the heat, and allow to cool to room temperature. Set aside in the refrigerator.

Prepare the dough

1. In a nonstick pot, add water and butter. Melt the butter over a medium heat.
2. Add the lemon juice, sugar, and salt; mix until combined. Next, add the flour and stir continuously using a wooden spatula until the dough is smooth and free of lumps, 4-5 minutes. Set aside to cool.
3. Once cooled, add 1 egg and stir until completely incorporated. Repeat the process with the remaining 2 eggs, making sure to add them one at at a time and mixing completely before adding the next. If you’re using semolina, add now and mix until completely combined. The final dough should be shiny and slightly sticky to the touch.

Fry the tulumba

Transfer the dough to a pastry bag fitted with a star tip. Add vegetable oil into a wide pot, but don’t put it over heat. Squeeze out approximately 2 inches of the dough into the cold oil, using kitchen scissors to snip it free of the pastry bag.

Set your stove top to medium, and then fry the dough pieces until they become golden brown and crispy, approx. 20 minutes. Transfer the fried dough using a slotted spoon directly into the cold sugar syrup that you refrigerated earlier. Stir the tulumba pieces in the syrup ensuring that they’re well-coated. Remove and repeat the process with the rest of the dough.

Serve tulumba warm, or at room temperature. Feel free to garnish them with your preferred topping, enjoy!