Kosovar Fried Yogurt Dough Puffs (Llokuma)
Llokuma Say it: llo-KOO-mah
Llokuma bring a little celebration to the table: these Kosovo favorites are golden, blistered pillows of fried dough with a soft, chewy middle and crisp edges. The dough comes together from eggs, whole-milk yogurt, milk, and sparkling water, with baking soda and baking powder for lift; after a 30-minute rest, it is rolled, cut, and fried at 350°F (175°C). Serve them hot at breakfast, weddings, or a new-baby gathering, with garlicky yogurt, white cheese, honey, or jam.
Kosovar Fried Yogurt Dough Puffs (Llokuma)
Llokuma
Pronounced llo-KOO-mah
- Serves
- 6
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Frying
To serve (optional)
Method
Whisk the flour, baking soda, baking powder, and salt in a large bowl, then push the mixture to the sides to leave a well in the middle.
In another bowl, beat the eggs with the yogurt, milk, and sparkling water until evenly blended. Add this wet mixture to the flour well and stir with a wooden spoon until you have a soft dough that feels a little sticky.
Scrape the dough onto a surface dusted with flour and knead lightly for 1 to 2 minutes, just until it holds together; stop before it becomes tough.
Set a clean kitchen towel over the bowl and leave the dough at room temperature for 30 minutes.
Dust the work surface again, roll the dough to 1/4 inch (6 mm) thickness, and slice into 2-inch (5 cm) squares or diamonds.
Put oil in a deep skillet or wide pot to a depth of about 1 1/2 inches (4 cm) and heat it to 350°F (175°C). Working in batches, fry the pieces, flipping once, for about 2 to 3 minutes per side, until they are deep golden and puffed. Lift them out with a slotted spoon and let them drain on paper towels.
For garlic yogurt, mix the yogurt and grated garlic in a small bowl. Bring the llokuma to the table hot, with the garlic yogurt, honey, jam, or crumbled white cheese alongside.
Regional variant: Yeast-raised petulla (petulla me maja)
To make the yeast-raised version, omit the baking soda and baking powder and use 1 teaspoon instant yeast stirred into the warm milk. Cover the dough and leave it in a warm spot for 1 to 1 1/2 hours, until it has doubled; press it down gently, then roll, cut, and fry as directed above. This version is lighter and more bread-like, with a mild yeast aroma.
Cook's notes
- Hold the oil at 350°F (175°C): cooler oil makes the dough greasy, while hotter oil can brown the outside before the center is done.
- A dough that is soft and a bit sticky will fry into the tenderest puffs. If resting makes it hard to handle, dust your hands and rolling pin rather than adding extra flour.
- Fry in small batches and leave space in the pan so the oil stays at temperature.
Serve with
Offer them hot with garlicky yogurt (kos me hudhër), crumbled white cheese, honey, or jam; strong black tea or ayran pairs well.
Make ahead and storage
The covered dough can be kept in the refrigerator for up to 8 hours; let it come to room temperature before rolling. Fried llokuma are at their best hot, but they can be rewarmed in a 350°F (175°C) oven for 3 to 5 minutes.
