Name: NY Cheesecake Sufgania
Cook time: 14400 s
Total time: 14400 s
Yield: 14-16 sufganiot
Ingredients: For the sufgnaiot; 500 gr bread flour; 230 ml milk; 55 gr sugar; 40 gr soft butter; 20 ml alcohol (rum, whiskey, brandy, etc); 12 gr dry yeast; 12 gr salt; 1 free range egg; 1 free range egg yolk; Vanilla; For the frying; 2 vegetable oil; For the filling; 227 gr cream cheese; 200 ml heavy cream; 3 tbsp powdered sugar; Vanilla; For the glaze; 150 gr powdered sugar; 20 ml milk; Vanilla; For the topping; Biscoff or graham cracker

BenGingi

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!

NY Cheesecake Sufgania

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

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.

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

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.

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

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.

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.

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.

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.

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

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.

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

Remove from the oil and let the Sufganiot cool completely.

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

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

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