Lokma

Instructions

1. Prepare the yeast mixture
   In a large bowl, combine the warm water and sugar, stirring until dissolved. Sprinkle the yeast over the water and let it sit for about 10 minutes until foamy and activated.
2. Make the dough
   Add the flour, salt, egg, and melted butter to the yeast mixture. Mix until a smooth, sticky dough forms. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the syrup
   While the dough is rising, make the syrup. In a medium saucepan, combine honey, sugar, water, lemon juice, and the cinnamon stick. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and let cool to room temperature. Remove the cinnamon stick.
4. Heat the oil
   In a large, deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature for best results.
5. Shape and fry the lokma
   Dip two teaspoons in cold water. Using one spoon, scoop a small amount of dough (about 1 tablespoon) and use the second spoon to push it into the hot oil. Fry in batches of 8-10 pieces, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown on all sides.
6. Drain excess oil
   Using a slotted spoon, remove the fried lokma and place them on a paper towel-lined plate to drain excess oil for about 30 seconds.
7. Soak in syrup
   While still hot, transfer the lokma to the cooled syrup and let them soak for 1-2 minutes, turning gently to coat all sides. Remove with a slotted spoon and arrange on a serving platter.
8. Garnish and serve
   Sprinkle the lokma with ground cinnamon and crushed pistachios. Serve immediately while still warm and crispy on the outside and soft on the inside.