Here is a unique take on a favourite Israeli coffee house confection. An easy to prepare homemade sufgania filled with a no bake mousse like cheesecake filling, topped with a simple glaze and covered with a home-made crumble topping. Perfectly balanced and not over the top sweet, a perfect dairy dessert in the spirit of Chanukah in Israel.
Mousse Filled Sufganiot
Servings
12 Servings
Ingredients
- 2 cups all purpose flour plus more for dusting
- 1/4 cup white sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 2 large egg yolk
- 3/4 cup milk
- 2 tbs butter at room temperature
- Oil for deep frying
- 100 grams butter cut in cubes
- 3 egg yolks
- 3 cups flour
- 3 tablespoons water
- 2 teaspoons baking powder
- 1 packet vanilla sugar about 2 teaspoons
- 1/4 cup sugar
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tablespoons heavy whipping cream
- 3 egg whites
- 1/2 cup white sugar
- 250 ml heavy whipping cream about 1 cup
- 3 tbs vanilla pudding
- 500 grams soft white cheese gvinan levant (about 17 oz.)
Instructions
- 1 In a microwave safe bowl heat milk for two minutes and set aside to cool.
- 2 Place flour, sugar, yeast and salt in the bowl of a stand mixer, and whisk to combine
- 3 Add yolks, and milk and mix on low, using a hook attachment, until a messy dough forms. Add butter and mix on high until the dough becomes smooth and elastic.
- 4 Place dough into a large greased bowl. Cover and let rise until doubled, about an hour to an hour and a half.
- 5 Turn out onto a lightly floured work surface, and roll until about 1/4 inch thick. Using the mouth of a wide glass cut out into rounds and place onto a lined baking sheet. Repeat till all the dough has been used. Let rise about 30 minutes.
- 6 In a large heaven bottom pot, heat oil on medium heat. Carefully transfer the dough into the pot tasking care not to deflate at you go. Brown on each side and remove to bakers rack. Repeat. And allow to cool.
- Prepare filling and topping
- 7 In the bowl of a mixer whisk the whites till soft peaks form, slowly add sugar till stiff. Transfer to anther bowl. Clean the bowl and beater and place in fridge for 15 minutes to chill. Beat cream and pudding till thickened. Add to whites. Carefully combine, adding the white cheese at the end.
- Topping
- 8 Carefully break up the topping into a crumble.
- Glaze
- 9 Whisk together till combined
- Assembly
- 10 Fill a piping bag with the cheese mixture, carefully insert into the side of each sufgania being carful not over fill. Repeat.
- 11 Carefully break up the topping into a crumble.
- 12 Glaze each treat then dip directly into crumb. Let the topping set before serving.
- Photos by: Photoli Photography by Andrea Brownstein – www.photoli.net
The instructions for the topping are as follows: after pressing into the pan bake at 350 for about a half hour till golden. Set aside to cool. Once cool break with a fork into a crumble.
Wow….this looks like it will taste wonderful! I just need help on how to prepare the crumb topping. I would combine all the ingredients until well mixed but the instructions are to ‘break into a crumble’. Am I missing a step? Keep well, and have a Freilich’n Chanukah!