Chanukah Hoisin Duck Pancake Doughnuts

Makes 18-20 doughnuts

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


  1. Mix flour, salt, sugar, yeast and garlic powder in a large bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. Meanwhile, prepare your fillings.
  7. 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).
  8. Shred the meat from the bone, (forks and tongs are the easiest way to do this if the meat is too hot to handle).
  9. 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.
  10. Finely slice cucumber and spring onion and keep refrigerated until serving.
  11. Once your dough balls have doubled in size, they are ready to fry.
  12. Heat oil to 160°C / 350°F. Place a chunk of carrot into the oil to attract any burnt or blackened particles.
  13. 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.
  14. 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.

Happy Chanukah!

Photo: Sophy Weiss Photography

Hoisin Duck Doughnuts