Turkish · Dessert
Turkish Syrup Donuts
A lightened take on Turkish syrup-soaked lokma, this version swaps heavy enrichment for a greek-yogurt-and-egg batter that fries up light and tender, then gets the traditional honey-lemon syrup bath and a scatter of crushed pistachio.
$0
15 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
242Calories
5.8gProtein
13.7gFat
24.7gCarbs
10.3gSugar
0.8gFiber
185mgSodium
49mgChol
1.9gSat Fat
98mgPotassium
40mgCalcium
1.2mgIron
0.2mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Raki
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Whisk the flour, baking powder and a pinch of salt together in a bowl.
2
In a separate bowl beat the egg with the greek yogurt and sugar until smooth, then fold into the dry ingredients to form a thick, sticky batter - do not overmix.
3
Let the batter rest for 10 minutes while you heat the vegetable oil in a small pan to 175C using the thermometer, keeping the oil depth at about 5cm.
4
Make the syrup while the oil heats
simmer the honey, water and lemon juice together for 3-4 minutes until slightly thickened, then set aside to cool.
5
Using two wet spoons, drop small rounds of batter into the hot oil, frying in a single small batch so the oil temperature does not drop.
6
Fry for 2-3 minutes, turning once, until deep golden brown and cooked through, then lift out onto a wire rack lined with paper towel to drain briefly.
7
While still warm, dip each donut into the cooled syrup for a few seconds, letting the excess drip off.
8
Scatter the crushed pistachio over the syrup-soaked donuts and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sifted all purpose flour
- 0 oz0g whey protein isolate
- 1.4 oz40g greek yogurt
- 1/21/2 eggs, beaten (25g)
- 0.1 oz3g baking powder
- 8.8 oz250g for frying vegetable oil
- 0.4 oz10g sugar white
- 0.4 oz10g honey
- 0.1 oz4g lemon juice
- 0.5 oz15g water
- 0.2 oz6g crushed pistachio
