Oily fried foods such as potato latkes and doughnuts are traditionally eaten in homage to the miracle of Chanukah, where a small jug of oil discovered amongst the ruins of the Temple managed to light the menorah for eight whole days.
Traditionally a sugary treat, we have seen a trend towards savoury doughnuts in the past few years, fulfilling the custom of fried treats, but flipping the notion of a doughnut on its head. Our savoury doughnuts are a riff on Chinese duck pancakes and get their sweetness from hoisin sauce, whilst the meat filling and garlicky dough offer a savoury twist.
This recipe can be made with duck, turkey or a mixture of the two.
We also have plenty of sweet doughnut recipes in our Chanukah recipe section including Salted Caramel Doughnuts, Churros and traditional jam-filled Sufganiot.
For the doughnuts
- 2 eggs + 2 egg yolks, whisked
- 12g instant yeast
- 12g fine salt
- 2tsp garlic powder
- 500g strong bread flour
- 60g caster sugar
- 80g unsalted margarine
- 200ml warm soya milk
- Oil for frying
For the filling
- 2 x turkey drumsticks
- OR 4 x duck leg quarters
- 240g hoisin sauce
- ½ cucumber
- 2-3 spring onions
- Mix flour, salt, sugar, yeast and garlic powder in a large bowl.
- Add margarine, eggs and egg yolk and most of the warm soya milk and combine. If the dough is flaky, add a little extra soya milk. If too wet, a small amount of flour, but not too much – the dough will dry a bit as it is kneaded.
- Turn out onto a floured surface and knead for 10-15 mins OR combine in a stand mixer with a dough hook for 10 mins, until silky smooth and elastic.
- Form dough into a ball, place back in the bowl and cover with clingfilm, leaving to rise until doubled in size, (1-2 hours depending on how warm your room is). Alternatively, proof overnight in the fridge.
- Once the dough has risen, turn out onto a lightly floured surface and knock back the air before cutting into 20 equal size pieces (approx. 50g). Roll into balls and place on a baking paper-lined tray for a second proof. Cover with clingfilm or an upturned bowl until doubled in size. Again this can take 1-2 hours depending on the temperature in the room.
- Meanwhile, prepare your fillings.
- In an ovenproof dish slather your chosen meat in half (120g) the hoisin sauce and roast covered on 200°C (180°C Fan / 400°F) for 1.5hrs (or until fully cooked and crisp).
- Shred the meat from the bone, (forks and tongs are the easiest way to do this if the meat is too hot to handle).
- Pour the remaining hoisin sauce on and roast for a further 20-30 minutes uncovered, to crisp up. You may prefer to keep some of the sauce back for filling the doughnuts.
- Finely slice cucumber and spring onion and keep refrigerated until serving.
- Once your dough balls have doubled in size, they are ready to fry.
- Heat oil to 160°C / 350°F. Place a chunk of carrot into the oil to attract any burnt or blackened particles.
- Fry the doughnuts in small batches and avoid overcrowding the pan. Cook for 1 min, turn and fry on the other side for 2 minutes, then turn back onto the first side for a further minute, or until golden brown. Remove and allow to cool completely on rack lined with kitchen roll.
- You can either slice the doughnuts open like a bun and pile high with duck, spring onions, cucumber and hoisin, or go traditional and burrow out a central hole, stuffing all the fillings inside.
Photo: Sophy Weiss Photography