Lokma Dessert - Fried Sweet Dough Balls

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Lokma Dessert - Fried Sweet Dough Balls

Lokma Dessert, or Fried Sweet Dough Balls, is made with a simple yeast dough that’s deep-fried until golden and crisp, then coated in syrup or honey.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: Greek, Mediterranean, Middle Eastern, Turkish

Diet: Halal, Low Lactose, Vegan, Vegetarian

Servings: pieces

Calories: 63kcal

Author: Ayla Clulee

Equipment

Ingredients

235 ml water
250 g plain flour
3 g fast action dry yeast
½ teaspoon salt
1 teaspoon sugar
oil for frying

For the Syrup

250 g caster or granulated sugar
260 ml water
4 drops freshly squeezed lemon juice

For Garnish

1 teaspoon cinnamon powder (optional)
1 cup chocolate sauce (optional)
2 tablespoon chopped nuts (optional)

US Customary - Metric

Instructions

Start by dissolving yeast in warm water with a little sugar. Once it begins to foam, mix it with flour and salt to form a sticky dough.
Unlike bread dough, you don’t need to knead it heavily, just enough to combine. The dough should be soft, elastic, and sticky to the touch.
Cover the bowl with a towel and let the dough rest for about 1–2 hours in a warm spot until it doubles in size. Patience here is key, and the time depends on the temperature of the room. A well-risen dough makes for airy, fluffy lokma.
While the dough rises, prepare the syrup by simmering sugar, water, and lemon juice until slightly thickened, for about 15 minutes.
Cool it completely before using to ensure the hot lokma soaks up the syrup instantly.
Choose a deep pot and heat the oil to around 350°F (175°C). Keeping the temperature steady is important; too hot and the lokma will brown too quickly without cooking through, too low and they’ll absorb too much oil.
Traditionally, the dough is scooped with a spoon or squeezed through your hand into the oil in small portions. You can also use a piping bag for ease.
Fry until golden brown on all sides, flipping occasionally to ensure even cooking.
As soon as the lokma are drained from the oil, toss them into the cooled syrup.
Let them soak briefly, then remove to a serving plate. You can also drizzle honey over them instead of syrup if you prefer a lighter sweetness.
Traditionally, lokma are topped with a generous sprinkle of cinnamon before serving. We like to switch it up by serving them with chocolate sauce for dipping, which gives this classic dessert a modern twist.

Video

Notes

The consistency of the dough should be sticky. Don’t be tempted to add too much flour; a wetter dough gives softer, fluffier results.
The temperature of the oil is important. Use a thermometer if possible. Around 350°F is ideal for crisp outsides and soft insides.
Keep the dough balls similar in size so they cook evenly.
Work in batches; fry a few at a time to avoid overcrowding the pot, which lowers the oil temperature.
Always cool the syrup before tossing the hot lokma in. This contrast makes them soak up flavor beautifully.
Serve lokma dessert freshly. They are at their very best right after frying. They lose crispness as they sit, so make them just before serving.

Nutrition