Dessert

Papanasi

Name: Papanasi
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: romanian, balkan
Ingredients: 250 g fresh cheese such as ricotta or drained cottage cheese; 150 g all-purpose flour; 50 g sugar; 1 pcs egg large; 1 tsp baking powder; 1 tsp lemon zest; 0.25 tsp salt; 1,000 ml vegetable oil for frying; 200 g sour cream; 150 g fruit preserve such as cherry or blueberry

Papanasi are traditional Romanian fried or boiled doughnuts, typically made with a soft cheese like urda or ricotta. They are served with sour cream and a fruit preserve, offering a delightful contrast of textures and flavors. This recipe focuses on the fried version, creating a golden exterior and a fluffy interior.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 739 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gfresh cheese, such as ricotta or drained cottage cheese
150 gall-purpose flour
50 gsugar
1 pcsegg, large
1 tspbaking powder
1 tsplemon zest
0.25 tspsalt
1,000 mlvegetable oil, for frying

garnish

200 gsour cream
150 gfruit preserve, such as cherry or blueberry

Equipment

deep pot · slotted spoon · paper towels · plastic wrap · large bowl · kitchen thermometer

The method

Step by step

1
In a large bowl, combine the fresh cheese, sugar, egg, lemon zest, and salt.
About 2 min
Cook’s note: Ensure your cheese is well-drained to prevent a watery dough.
2
Add the flour and baking powder to the cheese mixture.
About 1 min
Cook’s note: Sift the flour and baking powder for a smoother dough.
3
Mix gently until a soft, slightly sticky dough forms. Do not overmix.
About 2 min
4
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 15 minutes.
About 15 min
Cook’s note: Chilling the dough makes it easier to handle.
5
Lightly flour a clean work surface.
About 1 min
6
Divide the dough into 8 equal portions for the doughnuts and 8 smaller portions for the 'hats'.
About 3 min
Cook’s note: Roll into a log first, then cut to ensure even portions.
7
Roll each larger portion into a ball, then flatten slightly and make a hole in the center to form a doughnut shape.
About 5 min
Cook’s note: Use a floured finger or the end of a wooden spoon to create the hole.
8
Roll each smaller portion into a simple ball for the 'hats'.
About 2 min
9
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even frying.
10
Carefully place 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot.
About 1 min
11
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
Cook’s note: Turn them gently with a slotted spoon or tongs.
12
Remove the fried doughnuts with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 1 min
13
Repeat the frying process for the remaining doughnuts and the smaller 'hat' balls.
About 8 min
14
To serve, place a fried doughnut on a plate, top with a spoonful of sour cream, a dollop of fruit preserve, and then place a smaller fried 'hat' ball on top.
About 2 min
Cook’s note: Serve immediately while warm for the best taste and texture.

Per serving

Nutrition

54%Score

Calories: 738.6kcal
Protein: 13.9g
Carbs: 68.5g
Fat: 45.9g
Fibre: 1.4g
Sugar: 32.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover papanasi and toppings separately in airtight containers in the refrigerator.

Reheating

Reheat the fried papanasi in an oven or air fryer until warmed through; do not reheat with toppings.