December 9, 2007
The BF made these vegan donuts tonight as a test run. Some got a little burnt but they were still delicio. He found the recipe here and filled them with fruit preserves we had in the fridge — raspberry and homemade peach jam.
Deep frying in my wok makes it happy.
The finished product filled with peach jam.
hey thanks for the mention — glad the recipe worked. hope you enjoyed them. you may want to lower the heat a bit if you decide to try them again. always do a test one first to see if you’re at the right temperature. woks also heat up super fast so try a medium heat (or maybe a little under that). happy hanukkah
will, left you an answer in my blog but will repeat it here for you, too.
hey there. i think deep frying in a wok is a bit different from doing it in a regular (north american) pot as a wok is usually much thinner walled and has a different shape, therefore heating much faster and more efficiently.
try heating your oil at medium or even medium low heat and leave it go for about 12-15 minutes (depends how much oil you’re using, too). don’t even use a whole donut to test but take a small leftover piece of dough to test. drop it in. if it rises and bubbles right away, it’s probably the right temp. if your heat is too high, the outside will burn and the inside will not cook properly. cook about 4 sufganiyot at a time, maybe even 5, depending on the size of your wok. this will lower the temp of the oil but it will rise again as they cook. if your donuts are cooking too fast, place the wok on another burner which is (obviously) turned off and let the heat lower a bit. it does take time for the heat to reduce with oil. it also takes practice. now that you’ve had a test run you can perfect it. just remove them when they’re a golden brown.
also, you may have to take the wok off the direct heat and let it cool a few minutes between batches. deep frying is tricky business. i usually work by the timing method; if it cooks too quickly for the called for amount of time, the heat is too high.
as for lemon curd, try this. i’ve not tried it yet so you may want to make it tonight to test it out. due to the fact that it does not have eggs or butter in it, it will be different from the standard kind. i used regular lemon curd for mine.
NON EGG (vegan) version:
ingredients:
1/4 c (cold) water
1/2 c sugar
3 tbsp cornstarch
1/4 c lemon juice
1 tsp finely grated lemon zest
pinch of salt
method:
in a bowl whisk together the water, sugar, cornstarch, and salt until cornstarch dissolves.
transfer everything to a saucepan and bring it to a boil over medium high heat.
stir constantly and when mixture thickens, reduce the heat to low. cook it for another minute and keep stirring constantly.
now pour mixture into a bowl and add lemon juice and zest. mix well.
let cool and thicken at room temperature.
this version is best served at room temperature. it can be refrigerated, covered, for several days but before serving, beat it again thoroughly with a whisk.
makes approx. 1 cup.
hope that helps. good luck with the party and sufganiyot making.
oh yeah, what did you use to replace the egg? that may be important in increasing the recipe. if you’re making quadruple amounts, make 2 double recipes just to be on the safe side. i can’t guarantee anything since i haven’t done it.
email me or leave a comment if you need other info/help. happy hanukkah!