Mini Silk Lokma Bites: No Yeast, Instant Fry Treat

If you love your gulab jamuns but are seeking something lighter and perhaps exotic, yet familiar, these Turkish lokma are worth a try. Like gulab jamun, they are deep-fried and coated in a sticky syrup, sometimes honey, sometimes sugar. These golden, syrup-soaked fritters from the heart of Turkish cuisine have long been a favorite in street markets and home kitchens alike, too. How about we take things up a notch and add a little spin on this classic dessert? Think Turkish lokma meets modern-day indulgence with a core of chocolate surprise. Meet the mini Silk lokma bites, which skip the yeast and the deep fryer, replacing them with a soft, oven-baked shell and a molten core of creamy Silk Chocolate. The result? Golden, syrup-glazed bites with a gooey, melty center and zero hassle of kadhai and mess.

Why This Recipe Is Foolproof

This recipe is designed to eliminate all the common pitfalls of traditional lokma while still delivering that indulgent, syrup-kissed bite, for no yeast needs a little extra push to get that puff that is hard to deliver when fried.

• This recipe skips yeast entirely, so there’s no waiting for the dough to rise or worrying about proofing conditions. It mixes up in minutes and goes straight into the oven.
• Because it’s baked, you avoid the mess and unpredictability of deep frying. The results are clean, golden, and evenly cooked every time.
• The ingredient list is short and straightforward: just flour, yogurt, baking powder, and a few extras you already have at home. It’s easy enough for beginners.
• Each bite is filled with a cube of Silk milk chocolate, which melts into a soft, rich center as it bakes. No special technique required, just seal and bake the lokmas.

Mini Silk Lokma Bites

(Makes 20 bite-sized pieces)

Ingredients:

For the dough:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp sugar
• Pinch of salt
• ½ cup plain yogurt, room temperature
• 2 tbsp melted butter or neutral oil
• 1 tsp vanilla extract
• 1 bar of Silk Chocolate (broken into small squares or chunks)

For the syrup:

• ½ cup sugar
• ¼ cup water
• 1 tsp lemon juice
• ½ tsp orange or rose water, optional

For garnish (optional):

• Crushed pistachios, toasted coconut, or sesame seeds

Method:

1. Preheat the oven to 190°C, and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, sugar, and salt. Add yogurt, melted butter, and vanilla. Stir until a soft, sticky dough forms. Don’t overmix.
3. Take about a tablespoon of dough, flatten it slightly in your palm, place a piece of Silk Chocolate in the center, and roll it into a smooth ball, sealing the chocolate inside.
4. Arrange balls on the baking sheet, spaced slightly apart. Bake for 12-15 minutes, until lightly golden on the bottom.
5. In a small pan, combine sugar and water. Bring to a simmer, add lemon juice, and cook for 4-5 minutes until slightly thickened. Stir in rose or orange water if using.
6. While still warm, dip each baked lokma briefly into the warm syrup, then place on a rack or plate. For extra indulgence, drizzle with melted chocolate or dust with pistachios.

Tips & Tricks for Perfect Baked Lokma Bites:

• Using room temperature ingredients for cold yogurt or melted butter can cause the dough to clump. Let everything sit at room temperature for 10-15 minutes before mixing.
• Don’t overmix the dough and stir just until the flour disappears, because overmixing will yield some tough lokma bites.
• Use wet hands for rolling, and if the dough is a little sticky, that’s a good thing. Lightly wet your fingers to help roll the balls smoothly and avoid sticking.
• Seal the chocolate well; to do that, press and pinch the dough tightly around the chocolate so it doesn’t leak out while baking.
• Don’t overbake the lokmas; make sure to remove them when the bottoms are golden. The bites will finish setting outside the oven and stay soft inside. Overbaking dries them out and makes the syrup soak in unevenly.
• Always dip the warm lokma into warm syrup. This helps them absorb just the right amount without turning soggy or tough.
• After dipping the lokmas, sprinkle immediately with pistachios, coconut, or even flaky salt for contrast. For a little extravagance, drizzle with more melted Silk chocolate before serving.
• 8. You can prepare the dough and refrigerate it for a few hours. When ready, shape, bake, and glaze fresh. Baked bites can be reheated at 150°C for 4-5 minutes before dipping in warm syrup again.