🇹🇷 Turkey · Dessert
Sweet Turkish Doughnuts (Lokma)
By eatmundo · July 5, 2026
🇹🇷 TRAI-generated imageLokma are delightful, bite-sized Turkish doughnuts, golden-fried to perfection and then steeped in a fragrant, sweet syrup. These airy, crispy treats, with their soft interior, are a cherished dessert or street food, often enjoyed with a sprinkle of cinnamon or pistachios. They offer a wonderfully satisfying burst of sweetness with every bite.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the syrup first: In a saucepan, combine 2 cups of granulated sugar, 1.5 cups of water, and 1 slice of lemon. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened. Remove the lemon slice and let the syrup cool completely; it needs to be cold when the hot lokma are added.
- 2
For the dough: In a large mixing bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of granulated sugar in 1 cup of warm water (around 40°C/105°F). Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- 3
Add 2 cups of all-purpose flour and 1/2 teaspoon of salt to the yeast mixture. Mix with a spoon or your hands until a sticky, shaggy dough forms. It should be softer than bread dough; don't worry if it seems too wet.
- 4
Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size and looks bubbly. This fermentation is key for texture and lightness.
- 5
Heat about 4-5 cups of vegetable oil (like sunflower or canola) in a deep pot or Dutch oven to 175°C (350°F). Keep a bowl of water nearby to dip your spoon in; this prevents the dough from sticking.
- 6
Using a small spoon (or your hand to squeeze small balls between thumb and forefinger), carefully drop small portions of the dough into the hot oil. Don't overcrowd the pot; fry in batches to maintain oil temperature.
- 7
Fry the lokma, turning them occasionally with a slotted spoon, for 3-5 minutes per batch until they are uniformly golden brown and puffed up. Their surface should be crisp and evenly colored.
- 8
Using the slotted spoon, immediately transfer the hot, fried lokma directly into the cooled syrup. Let them soak for 1-2 minutes, turning gently to ensure they are fully coated. Avoid over-soaking, which can make them soggy.
- 9
Remove the syrupy lokma from the pot, letting excess syrup drip off, and arrange them on a serving plate. Serve warm, optionally sprinkled with ground cinnamon or finely chopped pistachios for an extra touch.
Frequently Asked Questions
What is Lokma?+
Lokma is a Turkish dessert consisting of deep-fried dough balls soaked in sugar syrup and lemon juice. This confectionery is typically served at social gatherings, festivals, or as a street food snack.
What should the consistency of the Lokma dough be, and how do I know it has proofed enough?+
The dough should be a thick, sticky batter, similar to pancake batter but a bit thicker. It has proofed sufficiently when it doubles in size and shows small bubbles on the surface, usually taking 1-2 hours in a warm place.
What is the ideal oil temperature for frying Lokma, and how can I achieve a perfectly crispy exterior with a soft interior?+
Fry Lokma in oil heated to 350-375°F (175-190°C). Frying them in two stages – first until pale and cooked through, then briefly frying again at a slightly higher temperature – helps achieve maximum crispiness.
How thick should the sugar syrup be for Lokma, and when should the doughnuts be dipped into it?+
The syrup should be medium-thick, not overly watery or too much like caramel; it should coat a spoon lightly. Immediately dip the hot fried Lokma into the cooled syrup, allowing them to soak for a minute or two to absorb the sweetness.
Why do my Lokma sometimes turn out soggy or soft instead of crispy?+
Sogginess often results from not frying at a high enough temperature or overcrowding the pan, which lowers the oil temperature. Ensure your oil is hot, fry in batches, and consider a double-fry for ultimate crispness.
🇹🇷 TRAI-generated imageMundo Match
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