Vegan Lokma (Turkish Doughnut Bites)
These traditional Turkish Lokma are delightful vegan doughnut bites, deep-fried to golden perfection and then generously soaked in a sweet, aromatic syrup. They offer a satisfying contrast of crispy exterior and soft, airy interior, perfect for a sweet treat.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,005 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 2.5 cupall-purpose flour
- 7 gactive dry yeast
- 1 tbspgranulated sugar
- 0.5 tspsalt
- 1.5 cupwarm water
Ingredients
- 4 cupvegetable oil, for frying
syrup
- 2 cupgranulated sugar
- 1 cupwater
- 1 tbsplemon juice
- 1 pcscinnamon stick(optional)
garnish
- 1 tspground cinnamon, for garnish(optional)
Equipment
saucepan · deep pot · slotted spoon · wooden spoon · large mixing bowl · kitchen thermometer
The method
Step by step
- 1
Prepare the syrup first by combining the granulated sugar and water in a saucepan.
Cook’s note: Making the syrup ahead of time allows it to cool completely, which is crucial for the Lokma to absorb it properly.
- 2
Bring the syrup mixture to a boil over medium heat, stirring until the sugar dissolves completely.
About 3 min
- 3
Reduce the heat to low, add the lemon juice and cinnamon stick if using, and simmer for 5-7 minutes until slightly thickened.
About 7 min
- 4
Remove the syrup from the heat, take out the cinnamon stick, and let it cool completely to room temperature.
About 30 min
- 5
In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.
About 2 min
- 6
Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or spatula until a smooth, sticky batter forms.
About 3 min
Cook’s note: The batter should be thick but pourable, similar to a pancake batter.
- 7
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
- 8
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
- 9
Dip a spoon or an ice cream scoop in hot oil, then scoop small portions of the risen dough and carefully drop them into the hot oil.
About 5 min
Cook’s note: Do not overcrowd the pot; fry in batches to maintain oil temperature.
- 10
Fry the Lokma for 3-5 minutes, turning occasionally, until they are golden brown and puffed up.
About 5 min
- 11
Remove the fried Lokma with a slotted spoon and immediately transfer them to the cooled syrup.
About 1 min
- 12
Let the Lokma soak in the syrup for at least 30 seconds to 1 minute, ensuring they are fully coated.
About 1 min
- 13
Remove the soaked Lokma from the syrup and place them on a serving platter.
About 1 min
- 14
Repeat the frying and soaking process with the remaining dough.
About 5 min
- 15
Serve the Lokma warm or at room temperature, optionally garnished with ground cinnamon.
Per serving
Nutrition
- Calories
- 1,005.4kcal
- Protein
- 8.6g
- Carbs
- 185.4g
- Fat
- 27.1g
- Fibre
- 3.5g
- Sugar
- 124g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Lokma in an airtight container at room temperature.
Lokma are best eaten fresh, but can be gently warmed in a microwave for a few seconds.
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