Preparation

When my grandmother first told me about the lokma vendors in Izmir, I never imagined I'd recreate that magic in my Tennessee kitchen using nothing but hot air. These beignets are proof that sometimes the best fusion happens at 375 degrees.

Preparation

1. Combine warm milk, yeast, and 1 tablespoon sugar in a bowl. Let stand for 5 minutes until foamy.
2. In a large mixing bowl, whisk together flour, remaining sugar, and salt.
3. Add the yeast mixture, egg, rosewater, and melted butter to the flour. Mix until a soft dough forms.
4. Knead for 5 minutes, then cover and let rise in a warm place for 1 hour until doubled.
5. Punch down dough and divide into 12 equal pieces. Shape each into a ball.
6. Preheat air fryer to 350°F. Spray basket generously with cooking spray.
7. Place 4-5 dough balls in the basket, leaving space between each. Spray tops lightly.
8. Air fry for 8-10 minutes until golden brown and puffed.
9. Repeat with remaining dough balls.
10. While still warm, dust with powdered sugar and sprinkle with crushed pistachios.

Pro Tip: The rosewater is essential—it's what makes these beignets sing with Turkish soul while keeping that Southern beignet spirit alive.