Vegan Lokma (Turkish Honey Fritters)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   First, prepare the syrup: combine the granulated sugar, water, and lemon juice in a small saucepan. Add the cinnamon stick if using.

   Ongeveer 2 min

2. 2

   Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until slightly thickened. Remove from heat, discard the cinnamon stick, and let the syrup cool completely.

   Ongeveer 10 min

   Tip van de kok: The syrup must be cold when the hot lokma are added, otherwise they will become soggy.

3. 3

   In a large bowl, combine the active dry yeast, granulated sugar, salt, and warm water. Stir well.

   Ongeveer 2 min

   Tip van de kok: Ensure the water is warm, not hot, to activate the yeast without killing it.

4. 4

   Gradually add the all-purpose flour to the wet ingredients, mixing until a smooth, sticky batter forms. It should be thinner than bread dough, closer to a thick pancake batter.

   Ongeveer 5 min

   Tip van de kok: Mix thoroughly to avoid lumps.

5. 5

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for at least 1 hour, or until doubled in size.

   Ongeveer 1 uur

   Tip van de kok: A slightly warm oven (turned off) can be a good spot for rising.

6. 6

   Once risen, gently stir the dough to deflate it slightly.

   Ongeveer 1 min

7. 7

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 170-175°C (340-350°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

8. 8

   Dip a spoon in the hot oil. Then, using your hand, squeeze a small portion of dough through your fist, forming a small ball. Scoop it off with the oiled spoon and carefully drop it into the hot oil.

   Tip van de kok: Work in batches to avoid overcrowding the pot, which can lower the oil temperature.

9. 9

   Fry the lokma for 3-5 minutes, turning occasionally, until they are golden brown and puffed up.

   Ongeveer 5 min

10. 10

    Remove the fried lokma with a slotted spoon and immediately transfer them into the cold syrup. Let them soak for 1-2 minutes, stirring gently to ensure they are fully coated.

    Ongeveer 2 min

11. 11

    Transfer the soaked lokma to a serving plate. Repeat the frying and soaking process with the remaining dough.

    Ongeveer 5 min

12. 12

    Garnish with ground cinnamon if desired and serve warm or at room temperature.

    Ongeveer 1 min