Fried Sweet Dough Balls Recipe – Turkey Special
Fried Sweet Dough Ballsis a popular Turkish dessert consisting of small, soft dough balls that are deep-fried until golden and crispy, then soaked in a fragrant sugar syrup. Often compared to doughnuts, Lokma has a light, airy texture inside, while the syrup gives it a sweet, sticky coating. This delightful treat is typically served warm and is a favorite at festivals, celebrations, and as a street food snack. The combination of the crispy exterior and the sweetness of the syrup makes Lokma an irresistible dessert that’s perfect for sharing with friends and family.
- Prep Time1 hr 20 min
- Cook Time25 min
- Total Time1 hr 45 min
For the Dough:
- 2 tsp active dry yeast
- 1 cup warm water
- 2 tbsp sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1/2 cup lukewarm milk
- 1 egg
For the Syrup:
- 2 cups sugar
- 1 cup water
- 1 tsp lemon juice
For Frying:
- Vegetable oil
Make the Dough:
Mix yeast, warm water, and sugar in a bowl. Let sit for 10 minutes until frothy.
Add flour, salt, milk, and egg to the yeast mixture. Stir to form a sticky dough. Cover and let rise for 1-1.5 hours.
Make the Syrup:
Combine sugar, water, and lemon juice in a saucepan. Boil for 10 minutes, then remove from heat and cool.
Fry the Dough:
Heat oil in a pan to 350°F (175°C). Drop spoonfuls of dough into the hot oil and fry until golden (3-4 minutes).
Soak in Syrup:
Once fried, immediately place the dough balls in the cooled syrup for 2-3 minutes, then remove and serve.
Recipe Notes:
Dough Texture:The dough should be sticky and loose, not too thick. If it’s too wet, add a little flour; if it’s too thick, add more milk or water.
Frying:Make sure the oil is hot enough but not smoking. If it’s too hot, the dough will burn on the outside and stay raw inside.
Syrup:Make sure the syrup is cooled before soaking the dough, so the Lokma doesn’t get soggy.
Storage:Lokma is best served fresh but can be stored in an airtight container for up to 2 days. Reheat gently before serving.
