In Turkish, the word "lok" means a small bite of paradise, and this dessert comes from the courtyards of the Ottoman sultans. Reportedly, the recipe was kept secret for centuries, and then became a traditional Turkish dessert in the 20th century which later spread all over the world. The taste reminds of tulumba.



  • 250 g flour (8.8 oz)
  • 1 egg
  • 10 g of sugar (2 tsp)
  • 10 g fresh yeast (1 tsp dry yeast)
  • 300 ml lukewarm water (1.2 cups)
  • 300 ml of water (1.2 cups)
  • 500 g of sugar (17.6 oz)
  • lemon juice
  • 1 sachet vanilla sugar
  1. Dissolve yeast in lukewarm water, add egg, flour and sugar. Mix well and allow the dough to rise for about half an hour. The dough should be with small bubbles in the end.
  2. The dough will be liquid, slightly denser than the crepes mixture.
  3.  While you wait for the dough, do the syrup. Let boil the sugar with water, leave to boil for 10-15 minutes, at the endy add lemon juice.
  4. Put oil in the pan, enough to cover the balls when frying.
  5. Take a spoonful (oiled spoon) of the mixture and put it directly into the heated oil. Fry at moderate temperatures until well fried from all sides.

  6. Place the hot donuts into the cooled sherbet.
  7. They have great absorption power so they will be ready for eating in a few minutes.