Bournville Cinnamon Lokma Recipe

Directions

In a measuring cup, add yeast and sugar to warm water. Stir until dissolved.Allow it to sit for 5 to 10 minutes.

In a medium bowl, combine flour, cinnamon powder, and salt. Add yeast water to the dry ingredients and stir them with a spatula until a dough-like consistency forms.

Cover the dough and place it in a warm area. Allow it to rise for 1.5 hours, or until doubled.

Preheat the vegetable oil. Using a tablespoon, scoop the dough into the vegetable oil and fry for approximately two minutes, or until golden brown on both sides. Continue with the remaining dough.

Stir with an oiled spatula until a dough-like consistency forms.

Cover and place it in a warm area and allow it to rise for 1 1/2 hours, or until doubled.

Preheat the vegetable oil. Using a tablespoon, scoop the dough into the vegetable oil and fry for approximately two minutes, or until golden brown on both sides. Continue with the remaining dough.

Break Bournville chocolate into a bowl. Microwave it until it melts.

Garnish lokma with melted chocolate over it. Dust some powdered sugar and enjoy.

You can use jaggery instead of sugar. Also, you can add some chopped dry fruits if you want.

To give this Bournville cinnamon lokma recipe a festive Christmassy twist, consider adding warm winter holiday spices like cinnamon and nutmeg to the recipe. The cozy aroma of the warm spices carries the essence of the winter festive season like nothing else. Besides adding spices, one may also consider a Christmas-themed berry syrup to pair with the Lokma. For garnishing, use edible Christmas toppings, powdered sugar, chopped nuts, or chocolate drizzles.

While it is best to have them fresh, Bournville Cinnamon Lokma can be stored in an airtight container at room temperature for up to 2 to 4 days. However, with time, it softens and loses crispiness. Refrigeration is not ideal for longer storage, as the change in temperature alters the texture of the dessert. However, if the lokma is cream-filled, refrigeration in an airtight container is a must.

• While Lokma’s origin is in Turkey, several variations are available across the entire Middle East and Greece. Greek Loukoumades, Iraqi Luqaimat, Levantine Awameh or Zalabya, it has many names across nations.
• It has variations based on its shapes as well. While the traditional spherical lokma is known as Saray Lokmasi, the donut-shaped variant is known as Izmir Lokmasi. Tulumba features a long, spiral shape.
• To give it a vegan, healthy twist, one may replace the all-purpose flour with almond flour. Regular granulated sugar can be replaced with brown sugar as well.

• Wrong Dough Consistency: The dough of the Bournville cinnamon lokma recipe is required to be runny and sticky in nature. It needs to be slightly thicker than cake batter. However, if the thickness exceeds the requirement, the lokma will turn dense. And, if the dough is too thin, it will be difficult to shape them properly. Therefore, a perfectly balanced consistency is the key.
• Wrong Oil Temperature: For this Bournville cinnamon lokma recipe, oil temperature is crucial as well. While frying the lokma, if the oil is too hot, the exterior of the lokma will turn brown quickly, while the center will remain uncooked and doughy. Also, if the oil is not hot enough, the dough balls are not fried properly, and the balls will soak up a lot of oil
• Not Oiling The Utensils: As the dough of the Bournville cinnamon lokma recipe is very sticky, it is therefore very important to grease all the utensils with a good amount of oil to prevent sticking.

• Fry in small batches: To ensure even cooking, consistency, and crispiness, it is better to fry the lokma in small batches in the fryer instead of overcrowding the fryer.
• Maintain the right oil temperature: For that perfect crisp, it is ideal to start the dough in lower-temperature oil and then slowly increase the heat to medium-high to cook them without causing them to burn.
• Use proper tools for a smooth finish: For this Cadbury Bournville Cinnamon Lokma recipe, using a pastry bag makes piping the dough on the fryer easier. For rolling the dough and dropping it in the fryer smoothly, use oiled scissors or a small ice cream scoop.

Due to the presence of chocolate, sugar, and flour, this Holiday Bournville Cinnamon Lokma is considered a calorie-dense sweet delight. Also, it is fried in oil and often contains a sweet syrup or melted chocolate drizzle. Considering all these, it is estimated that one average-sized ball that weighs around 15 grams contains roughly 80 calories. However, the exact value may vary based on size, shape, and ingredients.

Lokma are best served fresh while they are still hot and crispy from the fryer and soaked in syrup. The most popular serving methods include sweet syrup or honey. However, chocolate drizzles are popular these days as well. For garnishing, they are often sprinkled with toppings like icing sugar, cinnamon, etc.

Conclusion: While cakes, cookies, and pies traditionally rule the Christmas dessert menu, why not give it an international touch? This Christmas, bring in the delicious magic of Turkish delights to the dessert menu with this Bournville cinnamon lokma recipe.