Turkish · Dessert
Turkish Syrup Donuts
A lightened take on Turkish lokma-style syrup donuts: a yeasted semolina batter fried in small shallow-pan batches, then finished with a thin lemon-scented syrup instead of the usual heavy drench, built to land at a fraction of the usual calorie count.
$0
20 minsPrep
10 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
231Calories
3.6gProtein
10.4gFat
31.2gCarbs
10gSugar
1.1gFiber
198mgSodium
0mgChol
1.1gSat Fat
56mgPotassium
14mgCalcium
1.1mgIron
0mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Beer (Efes Pilsener)
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Whisk the yeast into the warm water and warm skim milk with the 3g sugar, let it foam for 8-10 minutes.
2
Combine the flour, semolina and salt in a bowl, pour in the yeast liquid and beat into a loose, sticky batter - no kneading needed.
3
Cover and let the batter rise in a warm spot for 45 minutes until visibly bubbled and doubled.
4
While the dough rises, make the syrup
simmer the 16g sugar with the 30g water and lemon juice for 4-5 minutes until just slightly thickened, then cool to room temperature.
5
Heat the sunflower oil in a small, deep pan to 170C/340F, checking with a thermometer.
6
Wet your hand or a spoon and drop small portions of batter into the hot oil, forming two rough rounds; fry 2-3 minutes per side until deep golden and cooked through.
7
Lift the donuts out with a slotted spoon onto a wire rack or paper towel to drain briefly.
8
While still warm, dip or spoon the cooled syrup generously over both donuts so they soak it in, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g all purpose flour
- 0.4 oz10g fine semolina
- 0.1 oz2g yeast dried
- 1.4 oz40g warm water
- 0.5 oz15g warm skim milk
- 0.1 oz3g sugar white
- 0 oz1g salt
- 8.8 oz250g for frying sunflower oil
- 0.6 oz16g sugar white
- 1.1 oz30g water
- 0.1 oz3g lemon juice
