Comments on: Sufganiyot (Jelly Doughnuts)

By: Playing with Fire | The Broccoli Hut

Playing with Fire | The Broccoli Hut — Mon, 06 Dec 2010 01:32:09 +0000

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By: Caitlin

Caitlin — Tue, 22 Dec 2009 22:29:11 +0000

Like the simile!

I think that last point (25 degree wiggle room) will definitely be helpful to those trying to make your donuts! Frying in small batches can also help stabilize the temperature.

By: Charles

Charles — Tue, 22 Dec 2009 21:00:15 +0000

You are so right – on both points!

Frying at a stable temperature is a bit like shooting at a moving target: your adjustments are always one step too late.

After a few batches, the temperature rose about 30 degrees. To compensate, I lowered the heat (but apparently by too much). Twenty minutes later, the oil temperature was where I wanted it, but dropping fast. Efforts to recapture the perfect temperature were unsuccessful.

Fortunately, I’ve found that as long as the temperature is within 25 degrees of your stated goal, there’s not a dramatic difference.

By: Caitlin

Caitlin — Tue, 22 Dec 2009 20:31:45 +0000

The donuts were delish. Of course, most anything with Nutella is delish! As for the jelly ones, I think that I prefer actual jelly to jam. Jelly tends to squirt out the end of the donut, and I think that adds something to the jelly-donut-eating experience.

Also, did your oil temperature vary through the batches of donuts? One of the (many) reasons that I avoid deep-frying is that it’s difficult to maintain a constant temperature as you add and remove the batches.

By: Rebecca

Rebecca — Tue, 22 Dec 2009 17:42:19 +0000

These look delicious, Charles! Especially the Nutella-filled ones! Happy Chanukah and Happy New Year! Here’s to another year of tasty blogging!