Baked Rice Pudding
Creamy milk-and-rice pudding with an unevenly browned top, chilled in individual oven-safe bowls.
İstanbul style
Last updated:
Last updated:
Syrup-Soaked Fried Dough
Lokma tatlısı
Small golden balls of yeast dough fried and briefly dipped in cooled lemon syrup, with a light dusting of cinnamon.
- Prep
- 40 min
- Cook
- 20 min
- Rest
- 1 hr
- Total
- 2 hr
- Servings
- 4
Ingredients
- 3 ½ cups All-purpose flour
- 2 cups Water, lukewarm, for the dough
- 2 ¼ tsp Instant yeast
- 1 tbsp Granulated sugar, for the dough
- 2 ½ cups Sunflower oil, for frying
- 2 cups Granulated sugar, for the syrup
- 1 ½ cups Water, for the syrup
- 3 to 4 drops Fresh lemon juice
- Ground cinnamon, for serving, as needed
Method
Mix the flour, instant yeast and dough sugar in a large bowl. Add the lukewarm dough water and mix into a loose, sticky dough. Cover and let rise for 1 hour, until noticeably expanded and bubbly.
While the dough rises, put the syrup sugar and syrup water in a saucepan. Stir over heat until the sugar dissolves, add the lemon juice and bring to a gentle boil. Remove from the heat and let the syrup cool.
Heat the sunflower oil in a deep pot. Transfer the risen dough to a piping bag. Use lightly oiled kitchen scissors to cut small pieces of dough into the oil. Fry in batches, turning until golden all over.
Lift out with a slotted spoon and place the hot lokma in the cooled syrup for 10 seconds. Drain onto a serving plate and dust lightly with cinnamon. Repeat with the remaining dough.
Cooking guidance
The dough should be loose and sticky rather than firm enough to shape by hand. Let it rise before frying.
Cool the syrup while the dough rises. Add small batches of dough so the pieces can move freely and brown evenly.
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