Syrup Doughnut Puffs (Lokma)
Lokma Say it: LOHK-mah
Lokma are small, yeasted dough puffs fried until crisp and golden, then soaked in lemon-scented sugar syrup. They are a beloved Turkish dessert, especially associated with İzmir and the Aegean, sold from lokma stalls and made at home for celebrations and charitable giveaways. The outside stays lightly crisp while the inside is airy and syrup-soaked. They are best eaten warm, when the syrup has just clung to the shell.
Syrup Doughnut Puffs (Lokma)
Lokma
Pronounced LOHK-mah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
Dough
Frying
Method
For the syrup, combine the sugar, water and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves, then lower the heat and simmer for 5 minutes, until the syrup is slightly thickened and lightly coats the back of a spoon. Remove from the heat and let cool completely.
For the dough, whisk the flour, yeast, sugar and salt in a large bowl. Pour in the warm water and stir with a wooden spoon until a very soft, sticky dough forms and no dry flour remains; it should be wetter than bread dough.
Cover the bowl with a clean cloth and leave in a warm place for 1 hour, until the dough is bubbly, puffed and has roughly doubled in volume.
Pour the oil into a deep heavy pot to a depth of about 2 inches (5 cm) and heat to 350°F (175°C). Line a tray with paper towels and set a bowl of water nearby for wetting your hands.
Dip your hands or a tablespoon in the water, take about 1 tablespoon (15 ml) of dough, and shape it into a rough ball; carefully lower it into the hot oil. Repeat with a few more, without crowding the pot.
Fry for 3 to 4 minutes, turning often, until the puffs are deep golden brown and crisp all over and have floated to the surface. Lift out with a slotted spoon and drain briefly on the paper towels.
While still hot, drop the drained lokma into the cooled syrup and turn gently for 30 to 45 seconds, until glossy and soaked. Lift out with a slotted spoon, let the excess syrup drip off, and serve warm.
Regional variants
In Greece, similar loukoumades are served with honey, cinnamon and chopped walnuts. Some Turkish cooks add a strip of lemon peel to the syrup for extra fragrance.
Cook's notes
- Keep the dough soft and sticky; adding extra flour makes the lokma dense rather than airy.
- Use a thermometer and fry in batches; oil that is too hot browns the outside before the center cooks, while cool oil makes them greasy.
- The syrup should be cool when the hot lokma go in, so they absorb sweetness without turning soggy.
Serve with
Serve warm with Turkish tea or coffee; they are traditionally eaten plain, straight from the syrup.
Make ahead and storage
The syrup can be made up to 1 week ahead and refrigerated; the dough is best fried after its first rise. Leftovers soften quickly and are best reheated in a low oven.
