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Dairy
Medium
3 Hours, 30 Minutes
Diets 
When Chanie explained her vision for a cream cheese dough and glaze, I’ll admit I was skeptical. But as my trusty taste-tester neighbors can attest, it worked out great! Make sure to fry them fresh, because eating them the next day is just not the same.
1 cup whole milk
2 and 1/2 teaspoons Gefen Dry Yeast (1 packet)
1/3 cup sugar
6 tablespoons melted butter
4 tablespoons cream cheese, softened to room temperature, or use whipped
2 eggs
4 cups flour
1/4 teaspoon salt
4 cups Gefen Confectioners’ Sugar
1 tablespoon whipped cream cheese
2 tablespoons milk or water
1 teaspoon Gefen Vanilla Extract (or vanilla bean paste, if you have)
pinch salt
Warm milk until warm but not boiling. Add yeast and let set until proofed.
Mix sugar with butter and cream cheese until smooth, then add eggs one at a time. Mix until combined. Add flour and salt, then the yeast mixture. Mix until elastic and smooth.
Cover the bowl and allow the dough to rise in the fridge for two hours or up to overnight.
Remove the dough from the fridge and roll into balls, 1/2-inch (one centimeter) thick. Let rise at room temperature until doubled in size, about one hour.
Heat a pan with oil until it reaches 350 degrees Fahrenheit (175 degrees Celsius). Fry doughnuts in batches until browned.
Mix all glaze ingredients with a whisk until very smooth. Add more milk if necessary.
Dip doughnuts into glaze while still hot.
Food and Prop Styling by Renee Muller
Photography by Chavi Feldman
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