Papanasi
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover papanasi and toppings separately in airtight containers in the refrigerator.
Reheat the fried papanasi in an oven or air fryer until warmed through; do not reheat with toppings.
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