Lokma (Syrup-drenched Doughnuts)

Ingredients:

For the Lokma:
500ml of warm water
250g of flour
1 teaspoon instant yeast
500ml of oil, for frying

For the syrup:
625ml of water
500g of sugar
A small slice of lemon

Method:

Begin with the syrup: Combine the water, sugar and lemon sliced in a saucepan. Bring to a boil and cook over high heat until the sugar has all dissolved. At this point, reduce the heat to a simmer and continue cooking for 15 minutes before taking the pan off the heat. Carefully remove and discard the slice of lemon then set aside until completely cooled.

Now prepare the dough. Combine the water and yeast in a deep bowl until the yeast has dissolved. Now start working in the flour little by little, whisking until you get a thick batter. Cover the bowl and set aside to prove for an hour.

Heat the oil in a wok or deep saucepan. Once hot (about 180°C), drop in the batter in small pieces. Note that the lokma should be cooked by squeezing the dough out of a small-mouthed bag (ie a plastic freezer bag with one corner snipped off), cutting it with scissors, and leaving it in hot (but not smoking hot) oil. What makes the lokma crispy is that it browns well.

Use a spider or slotted spoon to remove the lokma from the oil once golden brown all over. Transfer to kitchen paper to drain as you cook the next batch. Immediately transfer the drained lokma into the cold syrup. Mix well to combine and allow to infuse into the syrup for 2 minutes. Strain and arrange on a serving plate.

Prepare the remaining dough in the same manner. Once all the dough has been cooked and soaked in syrup serve.