Romanian Cheese Doughnuts (Papanași)
Papanași Say it: pah-pah-NAHSH
Papanași are Romania’s beloved fried cheese doughnuts, soft and airy inside with a crisp golden shell. They are shaped like a ring topped with a small ball, then smothered in thick sour cream and sour cherry or berry jam. Served warm as a dessert or special occasion treat, they are prized throughout the country for their contrast of tangy fresh cheese, rich cream, and sweet-tart fruit. The dough contains no added sugar, letting the toppings carry the sweetness.
Romanian Cheese Doughnuts (Papanași)
Papanași
Pronounced pah-pah-NAHSH
- Serves
- 6
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For frying
For serving
Method
If the cheese has any visible whey, drain it thoroughly: place it in a cheesecloth-lined sieve set over a bowl and let it sit for 30 minutes (or press gently). You want a dry, crumbly cheese so the dough does not need too much flour.
In a large bowl, combine the well-drained cheese, eggs, salt, vanilla, and lemon zest. Crumble the cheese with a fork and mix until evenly combined, then stir in the baking powder.
Add the flour in two additions, mixing first with a spoon, then turn the mixture onto a lightly floured surface. Knead gently just until a soft, slightly tacky but non-sticky dough forms, adding only a tablespoon or two more flour if needed. Do not overwork; the dough should remain tender.
Divide the dough into 6 equal pieces for the doughnuts and 6 smaller pieces about the size of a walnut for the tops. Shape each large piece into a ball, flatten to about 1 inch (2.5 cm) thick, then poke a hole through the center with a floured finger and stretch it into a ring about 3 inches (7.5 cm) across. Roll the small pieces into balls.
In a deep, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C), or until a wooden spoon handle inserted into the oil gives off lively bubbles. Fry the rings and small balls in batches, turning once, until deep golden brown and puffed, about 2–3 minutes per side. Do not crowd the pot.
Transfer the fried papanași to a paper towel-lined plate to drain. If you want to guarantee the centers are fully cooked, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 6–8 minutes.
While the papanași are still warm, stir the powdered sugar into the sour cream until smooth. Place a small fried ball on top of each ring, then spoon over the sweetened sour cream and jam, and dust lightly with extra powdered sugar. Serve immediately.
Regional variants
For a lighter boiled version, shape smaller dimpled balls from a similar cheese-semolina mixture and simmer them gently in water until they rise, then serve with melted butter, sweetened sour cream, and jam.
Cook's notes
- The cheese must be very dry; if it is wet, the dough will absorb too much flour and the papanași will become heavy.
- Keep the oil temperature steady around 350°F (175°C); too low makes them greasy, too high browns them before the center cooks.
- For the lightest texture, knead only until the dough comes together; overworking develops gluten and makes them tough.
Serve with
Serve hot, generously topped with sweetened sour cream and sour cherry or berry jam; a dusting of powdered sugar is traditional.
Make ahead and storage
Papanași are best eaten immediately while crisp and warm. Leftovers can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven for 5–7 minutes, but they will lose some crispness.
