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NY Cheesecake Sufgania

cook:

4 h

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Hannukah is the perfect excuse to take a regular donut (or better call it a sufgania) and just get crazy with fillings and toppings. There is a place in Israel known for the special sufganiot and every one around the country is trying to put his hands on them (Roladin). I created this recipe, not knowing how much I'd love this sufgania and how delicious it is. NY Cheesecake filling, with a vanilla glaze and biscoff crumbles. And all of this beauty goes in a fried dough! Is there anything greater than this? I doubt it!

US

original

metric

Picture for NY Cheesecake Sufgania

US

original

metric

Ingredients

For the sufgnaiot

bread flour

500 gr bread flour

milk

230 ml milk

sugar

55 gr sugar

soft butter

40 gr soft butter

alcohol (rum, whiskey, brandy, etc)

20 ml alcohol (rum, whiskey, brandy, etc)

dry yeast

12 gr dry yeast

salt

12 gr salt

free range egg

1 free range egg

free range egg yolk

1 free range egg yolk

Vanilla

Vanilla

For the frying

vegetable oil

2 vegetable oil

For the filling

cream cheese

227 gr cream cheese

heavy cream

200 ml heavy cream

powdered sugar

3 tbsp powdered sugar

Vanilla

Vanilla

For the glaze

powdered sugar

150 gr powdered sugar

milk

20 ml milk

Vanilla

Vanilla

For the topping

Biscoff or graham cracker

Biscoff or graham cracker

Directions

Step 1

In a stand mixer's bowl add milk, sugar, yeast, alcohol, egg, egg yolk, vanilla and flour.

milk

230 ml milk

dry yeast

12 gr dry yeast

sugar

55 gr sugar

alcohol (rum, whiskey, brandy, etc)

20 ml alcohol (rum, whiskey, brandy, etc)

free range egg

1 free range egg

free range egg yolk

1 free range egg yolk

Vanilla

Vanilla

bread flour

500 gr bread flour

Step 2

Start kneading on the lowest speed for 5-6 min. Then add the soft butter, a little bit at a time. When the butter has incorporated in the dough, add more.

soft butter

40 gr soft butter

Step 3

After all the butter has incorporated in the dough, add the salt. Knead for additional 2-3 min.

salt

12 gr salt

Step 4

Take the dough out of the mixer, and round it into a tight bowl. Let it rest in an oiled bowl, covered, until doubled in size.

Step 5

While the dough is proofing, let's prepare the filling and the glaze.

Step 6

For the filling- add all the ingredients to a stand mixer bowl with a whisk attachment and whisk for 5-6 min until you get an airy fluffy whipped cream. Fill it in a piping bag and set aside.

cream cheese

227 gr cream cheese

heavy cream

200 ml heavy cream

powdered sugar

3 tbsp powdered sugar

Vanilla

Vanilla

Step 7

For the glaze- mix all the ingredients together until smooth. If the mixture is too thin- add more powdered sugar, if it's too thick- add milk.

powdered sugar

150 gr powdered sugar

milk

20 ml milk

Vanilla

Vanilla

Step 8

The dough has proofed, and now it's time to shape. Divide the dough into 50 gr pieces. I like my Sufganiot small so I can eat more than one.

Step 9

Round each piece into a tight sealed dough, and place each ball on an individual small squared parchment paper. In that way, it will be easier for us to transfer the ball to the frying oil without deflating the dough. Let the balls rest, covered, until doubled in size.

Step 10

Preheat frying oil in a pot to 340-355F or 170-180C, make sure the depth of the oil is at least 5 cm.

vegetable oil

2 vegetable oil

Step 11

Once the balls have doubled in size, gently transfer the balls to the oil with the parchment paper. Remove the parchment paper from the oil.

Step 12

Fry the Sufganiot for 2 min on one side, then flip and fry for additional 2 min on the other side.

Step 13

Remove from the oil and let the Sufganiot cool completely.

Step 14

Make a whole in the Sufgania and make space for the filling. Pipe the cheesecake filling in.

Step 15

Dip the Sufgania in the glaze and decorate with the biscoff/garham crackers.

Biscoff or graham cracker

Biscoff or graham cracker

Step 16

YASSS!

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