A beloved Turkish street-food dessert, lokma is made by frying small rounds of yeasted dough and dipping them in syrup. The pastries are crisp outside and light inside, and stay fresh for a long time even after cooling.
Stir the fresh yeast and sugar into the lukewarm water. Cover and let it stand for 10 minutes, until foamy.
Add the flour and salt and mix by hand into a loose, soft dough. Cover and let it proof in a warm place for 45 minutes.
Bring the sugar and water to a boil. Add the lemon juice and boil for 5 minutes, then let the syrup cool.
Wet your hands, pinch off walnut-sized pieces of dough, and drop them into the hot oil. Fry until golden.
Dip the hot fried pastries in the cold syrup and let them absorb it well.
Important: Wet your hands generously before shaping the dough so it does not stick and can form into smooth rounds. Allergens: Contains wheat (gluten).
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