Lokma (Turkish Syrup-Soaked Doughnuts)

Method

Tap a step when it's done.

1. 1Make the syrup first: boil the sugar and water for 10 minutes, add the lemon juice, take it off the heat and let it cool completely.
2. 2In a large bowl, mix the flour, yeast, sugar and salt. Add the lukewarm water and beat with a wooden spoon or your hand for 3-4 minutes; don't knead. You want a thick, sticky, slowly flowing batter.
3. 3Cover the bowl and leave it somewhere warm for about 1 hour, until doubled and full of bubbles.
4. 4Heat the oil in a deep pot to 170-175 °C. Without a thermometer, drop in a little batter: if it rises to the surface immediately with lively bubbles, the oil is ready.
5. 5Wet your hand, grab some batter and squeeze your fist so a walnut-sized ball pops out between your thumb and index finger; scoop it off with a wet teaspoon into the oil. Don't crowd the pot.
6. 6Fry for 3-4 minutes, turning with a slotted spoon, until golden all over. Lower the heat slightly if they darken too fast.
7. 7Lift the hot lokma out, drop them straight into the cold syrup, leave for 1-2 minutes and remove.
8. 8Pile onto a plate and sprinkle with cinnamon or walnuts if you like. Lokma are best eaten the same day, while still crisp.