Vanilla-Infused Sufganiot with Cheese Filling

Recipe Collection: Dessert

Vanilla-Infused Sufganiot with Cheese Filling elevate your Hanukkah celebrations with a rich cheese filling that adds a unique twist to this traditional Jewish treat. Vegetarian-friendly and made with simple ingredients, these fluffy doughnuts are perfect for festive gatherings. Their sweet, vanilla aroma and soft texture make them a must-try dessert.

These sufganiot are versatile enough to be served warm at parties or enjoyed as a sweet snack any time of the year. Perfect for pairing with coffee or tea, they can also be a delightful addition to brunch spreads.

Overview

These delightful sufganiot are a traditional Hanukkah treat, elevated with a luscious vanilla-infused cheese filling. Perfectly golden and dusted with confectioners' sugar, these doughnuts are a sweet indulgence that will bring joy to any festive gathering.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Eggs

Cuisine

Jewish

Serving Size: 24

Cooking Time: 110 minutes

Ingredients

• 2.5 Teaspoons (tsp) active dry yeast
• 0.25 Cup white sugar, divided
• 0.75 Cup warm milk (110 degrees F/45 degrees C)
• 2.5 Cups all-purpose flour, sifted
• 2 Large egg yolks
• 0.25 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) nutmeg, ground
• 2 Tablespoons (tbsp) butter, softened
• 0.5 Cup cottage cheese, drained
• 1 Large egg
• 1 Teaspoon (tsp) vanilla extract
• 4 Cups vegetable oil for frying
• 0.5 Cup confectioners' sugar

Steps

1. In a small bowl, dissolve the yeast and 2 tablespoons of the white sugar in the warm milk. Let it sit for about 5 minutes until frothy.
2. In a large bowl, sift the flour and make a well in the center. Add the yeast mixture, egg yolks, salt, nutmeg, butter, and the remaining sugar. Stir the flour into the center until combined.
3. Turn the dough out onto a lightly floured surface and knead until it becomes elastic, about 8-10 minutes. Cover the dough and let it rise overnight in the refrigerator.
4. The next day, remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut into 2-inch rounds. Cover and let them rise for about 15 to 20 minutes.
5. In a medium bowl, combine the cottage cheese, egg, 3 tablespoons of white sugar, and vanilla extract. Beat until well combined and smooth.
6. Form each dough round into a ball and insert about 2 teaspoons of the cheese filling into the center of each. Pinch the edges to seal.
7. In a heavy pot, pour in the vegetable oil to a depth of about 2.5 inches. Heat the oil to 375 degrees F (190 degrees C).
8. Carefully drop the sufganiot into the hot oil in batches, turning them when browned, about 2-3 minutes per side.
9. Remove the sufganiot with a slotted spoon and drain on paper towels.
10. While still warm, roll the sufganiot in confectioners' sugar until well coated. Serve immediately for the best taste and texture.

Enjoy these deliciously fluffy and creamy sufganiot as a festive treat or a delightful dessert!