Dissolve the yeast and 5 g sugar in 300 g lukewarm water at about 38 °C, add flour and salt and beat with a wooden spoon for 5 minutes into a smooth, thick, sticky batter.

Ingredients

• 250 gWheat flour, white, all-purpose, unenriched
• 5 gLeavening agents, yeast, baker's, active dry
• 5 gSugars, granulated
• 2 gSalt, table
• 300 gBeverages, water, tap, drinking
• 56 gOil, sunflower, linoleic (less than 60%)
• 90.6 gSugars, granulated
• 209.4 gSugars, granulated not counted – removed
• 75.5 gBeverages, water, tap, drinking
• 174.5 gBeverages, water, tap, drinking not counted – removed
• 4.5 gLemon juice, raw
• 10.5 gLemon juice, raw not counted – removed

Method

1. Dissolve the yeast and 5 g sugar in 300 g lukewarm water at about 38 °C, add flour and salt and beat with a wooden spoon for 5 minutes into a smooth, thick, sticky batter.
2. Cover and let rise in a warm place for 60 minutes until doubled and full of bubbles.
3. Meanwhile boil 300 g sugar, 250 g water and 15 g lemon juice for 8 minutes and let the syrup cool.
4. Heat the oil (about 1 kg) to 175 °C. Squeeze the batter out between thumb and forefinger and take off balls of about 15 g with a wet teaspoon; fry in four batches for about 5 minutes each until golden, turning them.
5. Drop each batch of hot lokma straight into the cooled syrup for 2 minutes and lift out with a slotted spoon; the leftover syrup (about 370 g) is not served.
6. Drain on a rack for 3 minutes and serve warm, 6 pieces per portion.