First, prepare the syrup. Bring water (300 ml) to boil along with the sugar (440 g) in it. If you wish, add the vanilla sugar or cinnamon and mix in the lemon juice. Stir nicely, take the syrup off the heat and let it cool completely.

In a saucepan pour water (400 ml) and let it boil. In the boiling water add the butter (30 g) and the salt (1 pinch). Slowly add the flour (210 g), mixing vigorously with a wooden spoon for 4-5 minutes. 

Take the dough off the heat and keep stirring for another 3-4 minutes. Put it aside to cool and rest.

Add the eggs (5) one by one in intervals of 2 two minutes and mix with an electric mixer until you get shiny and sticky dough.

In a large pan, pour oil and heat it to a high temperature. In the meanwhile, transfer the dough to a pipping bag with a star nozzle. Squeeze into the oil and cut the ends using cooking scissors. Fry until golden and crispy.

Drain the tulumbas on a paper towel and cool for another 5 minutes. You could either dip each piece in the cold syrup and serve, or serve in a beautiful plate and pour the cold syrup all over. 

It is important that either one of the two components – the tulumbas or syrup, is cold and the other is warm for better absorption. 

If you wish, for decoration you could use grated pistachio.