Honeyed doughnuts

Honeyed doughnuts

Lokma

By
From
Eat Istanbul
Makes
26
Photographer
David Loftus

You can add a little finely crushed mastic to this batter if you wish.

Ingredients

Quantity Ingredient
7g dry yeast
250ml warm water
250g plain flour, sifted
1/2 teaspoon salt
550ml vegetable oil, for deep-frying
olive oil, for greasing

Syrup

Quantity Ingredient
6 tablespoons honey
8 fresh or dried lemon verbena leaves

To serve

Quantity Ingredient
1 teaspoon ground cinnamon

Method

  1. Put the yeast and half the warm water in a bowl, stir well and leave for 15 minutes or until it becomes frothy. Put the flour and salt in a separate bowl and mix. Make a well in the centre and pour the yeast solution and the remaining warm water into the well. Mix thoroughly to make a thick batter. Cover with a tea towel and leave for 1 hour in a warm place or until it has doubled in size.
  2. For the syrup, put the honey and 3 tablespoons water in a saucepan over low heat and simmer, stirring, for 10 minutes. Add the lemon verbena leaves, remove from the heat and leave to cool and infuse.
  3. To make the lokma, heat the oil in a large saucepan suitable for deep-frying. The oil is ready when a cube of bread dropped into the oil browns in 30 seconds. Lightly grease 2 tablespoons with some olive oil. Scoop 1 heaped tablespoon of batter out of the bowl and use the other spoon to prise it off and drop it into the oil. Repeat the process with the remaining batter, making sure you do not over-crowd the pan otherwise the lokma will not cook evenly; you will need to fry them in batches. Turn them when they puff up in the hot oil and fry them for about 3 minutes or until they are golden brown. Remove them from the pan with a slotted spoon and drain them on kitchen paper. Keep them warm while you fry the remaining batches.
  4. To serve, place the lokma on one large or several individual plates, spoon the syrup over them and sprinkle a little ground cinnamon on top.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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