Fluffy Turkish Lokma with Rosewater Syrup

Name: Fluffy Turkish Lokma with Rosewater Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30 pieces
Cuisine: Dessert
Ingredients: 3 cups all-purpose flour; 1 package (2 1/4 tsp) active dry yeast; 1 1/4 cups warm water; 1 tbsp sugar; 1/2 tsp salt; 2 cups sugar; 1 cup water; 1 tbsp lemon juice; 1 tbsp rosewater; Vegetable oil for deep frying

Sweet, crispy Turkish dumplings soaked in aromatic rosewater syrup.

Turkish Lokma are delightful fried dough balls soaked in a fragrant, sweet syrup. These bite-sized treats are perfect for any occasion.

1 h 30 min
30 pieces
Intermediate

Ingredients

For the Dough

3 cups all-purpose flour

1 package (2 1/4 tsp) active dry yeast

1 1/4 cups warm water

1 tbsp sugar

1/2 tsp salt

For the Rosewater Syrup

2 cups sugar

1 cup water

1 tbsp lemon juice

1 tbsp rosewater

For Frying

Vegetable oil for deep frying

Preparation

Preparing the Dough

Dissolve yeast

In a small bowl, dissolve yeast and sugar in warm water. Let it stand for about 10 minutes until frothy.

Form dough

In a large bowl, combine the flour and salt. Pour in the yeast mixture and mix until a soft dough forms. Cover and let it rise in a warm place for 1 hour, or until doubled in size.

Making the Rosewater Syrup

Boil syrup

In a saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium heat.

Simmer and finish

Reduce heat and simmer for 10 minutes. Remove from heat and stir in rosewater. Let it cool completely.

Do not add rosewater to boiling syrup to prevent loss of aroma.

Cooking Process

Frying the Lokma

Roll small portions of the dough into balls. Deep-fry in batches, turning until golden brown on all sides, about 3-4 minutes.

Use a kitchen thermometer to ensure the oil temperature is between 350°F and 375°F for perfect frying.

Soaking in Syrup

Remove fried balls and immediately soak them in the cooled syrup for 1-2 minutes.

Draining

Transfer soaked lokma to a wire rack to drain excess syrup.

Plating & Serving