Dessert

Lalanga | Syrup-Soaked Fried Dough Dessert

Name: Lalanga | Syrup-Soaked Fried Dough Dessert
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 18 parça
Ingredients: 500 gram all-purpose flour; 300 ml warm water; 15 gram fresh yeast; 10 gram granulated sugar; 6 gram salt; 600 ml sunflower oil (for frying); 550 gram granulated sugar; 500 ml water; 5 ml lemon juice

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Serving18 pieces

Prep + Cooking 35 min + 30 min

DifficultyEasy

Dessert

Cuisine

Turkish cuisine

Features

Vegan Vegetarian Budget-friendly (₺)

Ece EkiciPremier Commis

08 August 2026 Last updated: 08 August 2026

Lalanga is an old Anatolian dessert made by stretching yeasted dough into long strips by hand, deep-frying them, and then soaking them in syrup. Its shape sets it apart from lokma: instead of being round, the strips are long and twisted or formed into rings with a hole in the middle, so the inside cooks faster and there is more crust. It uses four ingredients, and the key is keeping the dough loose.

Lalanga | Syrup-Soaked Fried Dough Dessert

18 pieces 35 min + 30 min Easy

Step by Step

How to make it?

Make and cool the syrup

15 min

Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before removing the syrup from the heat. Transfer it to a wide bowl and let it cool completely. The dough absorbs the most syrup when hot dough goes into cold syrup; if both are hot, the lalanga will soften and collapse.

Make the Dough

10 min

Dissolve the yeast and sugar in warm water and let it stand for 5 minutes, until foamy. Add the flour and salt and knead for 5 minutes; the dough should be loose, slightly sticky, and stretch when pulled with a spoon. Stiff dough will not open up in the oil, so do not rush to add more flour. Cover and let rise.

Stretch the Strips

10 min

Oil your hands, pinch off a walnut-size piece of risen dough, and stretch it between your palms into a 15-centimeter-long strip. Join the ends to make a ring, or split it down the middle and twist it. Do not use flour; it will burn in the oil and spot the surface of the strips.

Fry and Soak in Syrup

25 min

Heat the oil to 170°C / 340°F; the temperature is right when a small piece of dough floats to the surface within 3 seconds. Fry the strips in batches without crowding the pan. Turn them when one side is browned and begins to turn on its own, and cook until both sides are deep golden brown. Drain them, immediately place them in the cold syrup, and soak for 2 minutes; remove when bubbling stops.

Reminder

Let the dough rise for about 1 hour, until doubled in size; this time is not included in the recipe’s total time. Dough that has not risen will not puff in the oil and may remain doughy inside.

Nutritional Values · 1 serving

Values are estimates

268 kcalCalories

3 gProtein

46 gCarbohydrate

8 gFat

1 gFiber

25 gSugar

130 mgSodium

1 gSaturated Fat

Protein 4% Carbohydrate 69% Fat 27%

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Ingredients

9 ingredients · 18 pieces for

18 piecesServing

For the dough
500 g all-purpose flour
300 ml warm water
15 g fresh yeast

What can I use instead?
instant dry yeast — use 5 g and mix it directly into the flour
10 g granulated sugar

What can I use instead?
honey — use the same amount; the yeast will work a little faster
6 g salt
600 ml sunflower oil (for frying)

What can I use instead?
corn oil — withstands the same temperature and has a more neutral flavor
For the Syrup
550 g granulated sugar
500 ml water
For the syrup
5 ml lemon juice

What can I use instead?
apple cider vinegar — use the same amount; it also prevents the syrup from crystallizing