1 litre whole milk
10g dry active yeast
1/2 cup water
2 eggs
1/4 cup plain yogurt
1/2 cup sugar
1 teaspoon salt
2 kg all-purpose flour
icing sugar to dust

Heat the milk just slightly to about 90-95F or 32-35C and sprinkle the yeast on top, stirring in. Now mix together all of the wet ingredients and do the same in another large bowl with the dry. After the yeast has activated, about 10 minutes, add it to the dry ingredients along with the wet. Stir it all together with a fork until the dough starts to come together and then knead for several minutes until you have a smooth, firm, ball of dough. Cover it with a towel and set aside in a warm place for 2 hours, until it’s doubled.

Once you’re ready to make the loqum, roll the dough out into a large rectangle about 1/4 inch thick. I then cut the dough into 2x4 inch rectangles and in the middle of each rectangle cut a small 1 inch slit. To form the loqum you simply pick up the rectangle and tuck one end under and up into the middle slit, pulling it up and through (see my video on Instagram post). Makes approximately 50 pieces.

To cook, heat canola oil in a large heavy pot to 350F or 175C and add about 4 loqum to the pot at a time. They’ll puff up immediately and after they’re well-browned on one side, turn and allow the other side to cook. Remove to a paper towel to drain. Dust with icing sugar and serve.

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