How to make
Put water and oil to boil on the heat and add the acid and salt. Pour all the flour in and stir vigorously with a wooden spoon until you get dough that easily separates from the walls of the container. Allow it to cool and add the eggs one at a time, stirring well after each.
In a deep pan, kindle 1 1/5 cups (300 ml) oil for frying. Using a pastry bag with a wide tip, spray out small tulumbas and drop them directly into the boiling oil. Trim them using a knife dipped in hot oil. Once lightly browned, remove them and let them cool. Meanwhile, prepare the syrup by boiling water with the sugar in a pot on the stove, then add the lemon juice and zest.
Stir for 1-2 minutes and remove it from the heat. Flavor it with vanilla and allow it to cool slightly. Arrange the tulumbas in a tray in 1 row and pour in the sugar syrup on top of them. Leave them to stand for 2 hours before serving.
