Romanian Fried Cheese Doughnuts with Sour Cream and Jam

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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.

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