Papanași (Romanian Fried Cheese Doughnuts)
In short: Soft doughnuts made from fresh cheese, eggs and a little flour, fried until golden and topped with sour cream and sour cherry preserve. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Papanași are the dessert Romanians order when they want something indulgent after a big meal. The dough is mostly fresh cheese, so the doughnuts come out tender and slightly tangy instead of bready. Each one is shaped as a ring with a small ball set on top like a hat, then fried and buried under sour cream and tart cherry preserve. Eat them warm, straight from the pan.
Instructions
- Press the cheese through a fine sieve into a large bowl, or mash it very well, so no lumps remain. If it looks wet, drain it in a cloth for 30 minutes first.
- Stir in the eggs, sugar, lemon zest, vanilla and salt. Mix the flour with the baking powder, then fold it in until you have a soft, slightly sticky dough. Do not overwork it.
- Dust a board generously with flour. Divide the dough into 12 pieces, then pinch off a quarter from each piece and roll those bits into small balls.
- Pat each larger piece into a disc about 8 cm (3 in) wide and 2 cm (3/4 in) thick. Poke a hole through the middle with a floured finger and widen it to 2.5 cm (1 in), because the hole shrinks as the dough fries.
- Heat the oil in a deep pot to 170°C (340°F). Fry the rings 3 or 4 at a time for about 3 minutes per side, until deep golden. Adjust the heat so the centers cook before the outsides darken.
- Fry the small balls for about 2 minutes, turning once. Drain everything on paper towels and keep warm in a 100°C (210°F) oven while you fry the rest.
- Serve warm: top each ring with a spoonful of sour cream and a spoonful of preserve, then set a ball on top.
Tips
- If your cheese is wet, hang it in a cloth for 30 minutes. A wetter dough needs more flour, and that makes heavier papanași.
- To skip the deep frying, bake the shaped rings on a lined tray at 200°C (400°F) for 20 to 25 minutes, turning once. They are paler and lighter.
Questions and answers
What cheese is best for papanași?
Fresh, dry cow's cheese is the classic. Abroad, farmer's cheese or well-drained dry-curd cottage cheese gives the right texture. Drain ricotta hard if you use it.
Why are my papanași raw in the middle?
The oil was too hot, so the outside browned before the center set. Fry at about 170°C (340°F) and keep the rings no thicker than 2 cm (3/4 in).
Can I make papanași ahead?
Shape the dough up to 4 hours ahead and keep it covered in the fridge. Fried papanași reheat in a 180°C (350°F) oven in about 6 minutes, though they are best warm from the pan.
How long does it take to make Papanași (Romanian Fried Cheese Doughnuts)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Papanași (Romanian Fried Cheese Doughnuts)?
About 440 kcal per serving, with 18 g of protein, 43 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 43 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 26 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
