Turkish cuisine · Desserts & Sweets

Lokma

Fried yeast dough balls, crisp outside and airy inside, dropped hot into cold sugar syrup.

Ingredients · for 6 servings

• 300 g flour
• 1 packet yeast
• 250 ml water
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp cornstarch
• 500 g sugar
• 400 ml water
• 1 tbsp lemon juice
• 700 ml frying oil

Instructions

1. Dissolve the yeast with 1 tsp sugar in 250 ml lukewarm water, stir in flour, cornstarch, and salt, and beat into a very soft, sticky dough; cover and let rise for 45 min. until bubbly and doubled in size.
2. Meanwhile, boil 500 g sugar, 400 ml water, and the lemon juice for 12 min. into a thin syrup and chill completely.
3. Heat the frying oil to 170 °C (340 °F) – a drop of dough must rise and bubble immediately without darkening right away.
4. Using a wet hand or two oiled teaspoons, portion the dough into walnut-sized balls and slide them into the oil in batches without crowding the pan.
5. Deep-fry the lokma, keeping them moving, for 4–5 min. until deep golden brown all around and they sound hollow when tapped, then drain briefly.
6. Immediately swirl the hot balls for 2 min. in the cold syrup, lift out with a slotted spoon, and serve while still warm.