Romanian Fried Cheese Doughnuts with Sour Cream and Jam

Be the first to rate

(No Ratings Yet)

Loading...

Papanasi are beloved Romanian cheese doughnuts with roots in rural village cooking, traditionally fried in sunflower oil and served warm with a generous spoonful of cool sour cream and a spoonful of tangy fruit jam. The soft, slightly tangy interior contrasts beautifully with the crisp golden crust and the creamy-tart toppings. Best enjoyed fresh from the oil, alongside strong black coffee or a glass of sweet wine.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 22 gSugar
• 16 gProtein
• 320 mgSodium
• 180 mgPotassium
• 130 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 500 g full-fat cottage cheese (or fresh farmer's cheese), well-drained
• 200 g all-purpose flour, plus extra for dusting
• 2 large eggs
• 60 g granulated sugar
• 2 tsp baking powder
• 1 tsp vanilla extract
• Zest of 1 unwaxed lemon
• Pinch of fine salt

For frying and serving

• 500 ml sunflower oil (or other neutral oil), for frying
• 200 g sour cream, chilled
• 200 g sour cherry jam (or apricot or blueberry jam)
• Powdered sugar, for dusting

Directions

1. Line a tray with paper towels. Place the cottage cheese in a fine-mesh sieve set over a bowl and let drain for 15 minutes, pressing gently to remove excess whey; properly drained cheese is essential for shaping.
2. In a large bowl, mash the drained cottage cheese with a fork or wooden spoon until smooth. Stir in the eggs, sugar, vanilla, and lemon zest until well combined.
3. Add the flour, baking powder, and salt. Mix just until a soft, slightly sticky dough forms — do not overwork it or the doughnuts will be tough. Cover and rest for 10 minutes.
4. Lightly flour a work surface. Divide the dough into 8 equal pieces. For each piece, roll a larger ball (about 5 cm across) and a smaller ball (about 2.5 cm); press the small ball firmly onto the top of the larger one, then use your thumb to make a deep well in the center of the larger ball (this indentation fills with oil and helps cook the doughnut through).
5. Heat the oil in a heavy pot or deep skillet to 170°C (340°F), about 5 cm deep. Maintain this temperature throughout frying.
6. Fry 2 or 3 doughnuts at a time, well-side down first, for 3–4 minutes per side until deeply golden brown and cooked through. Adjust the heat to keep the oil temperature steady.
7. Lift the doughnuts out with a slotted spoon and drain on the paper-towel-lined tray. Repeat with the remaining dough, re-flouring the work surface as needed.
8. Serve immediately, dusted with powdered sugar and topped with a generous spoonful of chilled sour cream and a dollop of sour cherry jam.

Cook’s Notes

• Drain the cottage cheese thoroughly — excess moisture makes the dough unmanageable and the finished doughnuts soggy.
• Do not add extra flour beyond what the recipe calls for; the dough should remain soft and slightly sticky for the lightest texture.
• Use a thermometer to keep the oil at 170°C; oil that is too cool gives greasy doughnuts, while oil that is too hot browns the outside before the inside cooks.
• Fry in small batches so the oil temperature does not drop too sharply between doughnuts.
• For the most traditional finish, serve each papanasi topped with both sour cream and jam — the cool, tangy cream cuts the richness of the fried dough beautifully.

You might also like

European

Romanian Easter Lamb Offal Loaf

European

Romanian Chicken Sour Soup

European

Romanian Beef and Potato Salad

European

Romanian Eggplant and Red Pepper Vegetable Spread