Nothing cheers you up like fresh donuts with aromatic coffee. Special donuts are prepared in the East. Lokma - that's what they call them in Turkey. And in Greece they are called Lokumades. And everyone considers the delicacy to be his brainchild, but no one argues. What is special about oriental donuts? Spices, of course. It is they who give the familiar donuts an oriental character.
It is necessary
- - flour - 1 kg;
- - water - 500-600 ml;
- - salt - 1 tsp;
- - anise - 0.5 tsp;
- - carnation - 4-5 pcs;
- - cardamom - 2-3 pcs;
- - sugar - 2 tablespoons;
- - dry yeast - 2 tablespoons;
- - vegetable oil (in the dough) - 2 tbsp.
- Syrup:
- - sugar - 1 glass (250 ml);
- - water - 150 ml;
- - anise, cloves, cardamom, rose oil - to taste.
- Deep fat:
- vegetable oil - 250 ml.
Instructions
Step 1
It is advisable to knead the dough for Lokma donuts 12 hours before cooking. So the finished products are more tasty, airy. During the time while the dough is waiting to start working with it, the aroma of spices becomes brighter.
Step 2
The dough is kneaded in the usual way: mix wheat flour with instant dry yeast, salt, granulated sugar and freshly ground spices. Take anise, cloves, and cardamom. Take as many spices as it will be pleasant for you, focus on your taste.
Step 3
Heat the water to a temperature slightly above room temperature and add vegetable oil. Stir and pour into dry flour mixture. Knead the dough well. The finished dough will be neither too dense, too liquid, but of such consistency that it can be mixed with a spoon. Leave the dough at room temperature for an hour. Then refrigerate for 12 hours.
Step 4
Boil the sugar syrup ahead of time. According to the law of making oriental sweets, hot dough is poured with cold syrup, and cold dough is poured with hot syrup. And nothing else.
Mix granulated sugar with water, add spices to taste, cook over medium heat until the sugar is completely dissolved. Remove from heat and add rose oil. Stir and refrigerate.
Step 5
When the dough is ready, it has a pleasant appearance and pleasant to the touch, porous, airy, as if alive. Put on vinyl gloves and start working with it.
First of all, heat the vegetable oil in a deep heat-resistant dish. Take small portions of dough with your hands, shape into rings and dip the donuts in the butter. Fry a few at a time until light golden brown. Remove the lokma from the butter and immediately immerse it in the cold syrup. Leave the donuts to soak for 1-2 minutes, then you can transfer the finished products to the dish.
When all the lokma are stacked on a platter, pour the remaining syrup over them and refrigerate completely.
