Πομπες / Τουλουμπες (Piped Cakes Dipped in Syrup)

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~ Ingredients: ~ 1 kilo of potatoes ~ 3 3/4 cups of liquid the potatoes were boiled in ~ 1 kilo of all purpose flour ~ 1 cup of soft flour ~ 2 sachets of yeast (7gr each) ~ Pinch of salt (1/8 of a tsp) ~ Corn oil for frying
~ Syrup ingredients: ~ 3 cups of water ~ 6 cups of sugar ~ 2 tsp of lemon juice ~ 4 tsp of orange blossom water (Anthonero)

 

~ Syrup preparation: ~ Poor the water in a sauce pan, add the sugar and bring to boil for about 3 minutes, stirring occasionally to melt the sugar to combine with the water. ~ Add the lemon juice towards the end of boiling time and remove from the heat. ~ Add the orange blossom water, stir to combine and set aside to cool down. ~ Preparation of Pombes / Touloumbes mixture: ~ Wash the potatoes, peal them and wash them again. ~ Cut the potatoes in small pieces (so the can be cooked faster) place them in a pot with plenty of water and boil until they are cooked through. ~ Once the potatoes are cooked, with a large slotted spoon transfer them into a large enough bowl. ~ Do not throw away the liquid the potatoes were boiled in. ~ Mash the potatoes well, add 3 3/4 cups of the hot liquid the potatoes were boiled in and stir with a fork or a wire to combine. ~ Let it cool down a bit to a warm stage so you don’t burn your self when mixing in the flour. ~ Add the soft flour, yeast and salt and add as much of the all purpose flour as needed and knead with your hands until you have a stiff batter. ~ Cover the bowl with a clean kitchen towel and leave aside for about one hour to rise and be about double of the original size. ~ If the batter becomes thinner after it has risen, add some more flour and knead again to combine. ~ Pour plenty or corn oil onto a deep frying pan and heat up. ~ Put the batter into a pastry piping bag fitted with a large star nozzle. ~ If a piping bag is not available you can improvise by using a big funnel with a big hole. ~ Squeeze the batter directly into the hot oil in pieces of about 15cm (6 inches) or as long as you desire. ~ Fry well on all sides until golden. ~ Remove with a slotted spoon and place them on kitchen paper towels to drain the excess oil. ~ While they are still hot dip them into the cold by now syrup and remove almost immediately. ~ They tend to absorb a lot of syrup if they are left in it for too long. ~ Place the finished Pombes / Touloumbes in a serving platter. ~ Continue the same way with the rest of the batter until all of it has been used. ~ Let them cool down and serve. ~ Good luck and enjoy.