Makes approx. 30
Ingredients:
2 1/2 cups water
1/3 cup sunflower oil
Choux pastry:
2 1/2 cups all purpose flour
splash of vanilla extract
5 large eggs
For the syrup:
2 cups water
2 cups sugar
1/4 cup honey
3-4 whole cloves
Method:
1. Make your syrup in advance so it has time to cool (syrup must be cool/room temp. and touloumbes hot). Bring up to a boil and simmer for 10 minutes. Add the honey, stir in and take off the heat and allow to cool (room temp. is fine).
2. Place a medium pot on your stovetop and bring to a boil. In the meantime, measure flour into a large bowl. Crack eggs into a small bowl and set aside. When the water comes to a boil, remove pot from the heat and add the hot water into the middle of the flour and incorporate with hand mixer. Add vanilla extract plus an egg and use your hand mixer to blend in. Mix in the remaining eggs one at a time. Set aside.
3. Place a wide pan/pot on your stovetop and add about 2.5cm of oil. Bring the oil up to a temperature of 150-160°C. Insert a #6 star nozzle into a large piping bag and use a spatula to fill it.
4. When your oil has reached 160°, squeeze the choux pastry out of the bag and cut into three inch length with scissors into the hot oil. Fry in batches.
5. Fry gently until just golden brown, remove with a slotted spoon and place in the reserved cooled syrup. Allow the touloumbes to soak in the syrup for about 5-6 minutes. Remove with a slotted spoon and place on a fine mesh rack (with pan underneath to collect leftover syrup). Serve on platter or small plate with a dusting of cinnamon on top.