Papanasi Recipe
My Papanasi recipe is more than just a dessert – it’s a warm bite of Romanian culture. Inspired by Jamila’s Cuisine, this donut is made with soft farmers cheese as the base, fried, assembled with a donut hole on top and served with heaping amounts of crème fraiche and fresh homemade jam.
What are Papanasi?
Pronounced as “pah-pah-nash”, this sweet donut originates from the city of Moldova, Romania. Traditionally made with farmers cheese, shaped into donuts, donut holes, fried and topped with heaping amounts of sour cream and blueberry preserve.
Why you'll love my recipe
Simple ingredients
You probably already have all the ingredients in your pantry and fridge!
Moist and flavorful
This is in part due to the high cheese content.
Easy to make
Quick donut recipe, easy preparation and made in one bowl.
Ingredients and substitutions
Bread flour: May substitute with all-purpose or pastry flour.
Egg: Egg acts as a binder, providing moisture and richness to the dough. Egg does not need to be room temperature.
Sugar and Salt: Balance one another and enhance the overall flavor of the dough.
Farmers cheese: Farmers cheese is traditionally used in Papanasi but you can substitute for ricotta. Just make sure to drain as much liquid as possible. You may need to add more flour.
Baking powder: This is the leavening agent that gives these donuts a light and fluffy texture.
Corn starch: Adds fluffiness to the texture.
Lemon zest: A lovely aromatic scent and cuts through the sweetness.
For the rest of the ingredients, please see the recipe index card below!
Why should I weigh my flour?
What kind of cheese is used in Papanasi?
The most traditional cheese used is cow’s cheese (branza de vaci), which is similiar in texture to ricotta or farmers cheese. You can use ricotta, which is more easily accessible and available at grocery stores. Avoid substituting with very wet cheese as it can ruin the dough’s consistency and texture.
How to make Papanasi
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the mixed berry jam
To a small pot, add frozen fruit, fresh fruit, sugar and lemon juice. Simmer on medium heat for 20-25 minutes. Stir frequently. Then, remove from the pot and transfer to a small bowl. Set aside to cool. The jam will continue to thicken as it cools.
Mix the wet ingredients
To a large mixing bowl, add farmers cheese, eggs, sugar and lemon zest. Mix together until combined. If you want smoother papanasi like mine, blend the farmers cheese with the eggs ahead of time.
Mix the dry ingredients
Add dry ingredients to a separate bowl. Mix and then stir together with wet ingredients until combined. Cover with plastic wrap and refrigerate for 30 minutes or up to a few hours.
Heat the oil
Heat oil in a shallow, heavy bottom pot or pan. Fill up 4-5 inches deep with a neutral oil. Use a thermometer to keep the temperature at 350°F / 176°C.
Shape the papanasi
Because of the high cheese quantity, shape the donuts just before frying otherwise they lose their shape and you need to reshape again. Divide the dough into 9 pieces (8 pieces will be shaped like donuts and the last piece will be shaped like donut holes). Firmly press and shape each piece into a smooth round ball, then poke a hole through it and shape into a donut shape.
Fry the donuts
Depending how large your pot is, gently place two to three donuts into the hot oil, leaving space for them to puff up and move around. Donuts need to fry for about 2 minutes on each side. Donut holes will need less time because they are much smaller.
Why is my dough sticky?
Papanasi is on the sticky side due to its high moisture content from the cheese. These moist components are essential for achieving the traditional soft and fluffy texture of Romanian. Trust me, these homemade donuts are worth it. The list below are a few ways to fix sticky Papanasi dough.
Chill the dough: Refrigerate the dough for 30 minutes before shaping. This will make it firmer and easier to handle.
Oil your fingertips: Do not use flour to mix the shaped dough as it will become more sticky. Oil your fingertips for easy handling and shaping.
Can I make these donuts ahead of time?
The dough itself cannot be made in advance because it is sensitive to refrigeration but you can make the fruit jam 1-2 days in advance. Store jam in fridge. Fresh Papanasi are recommended to be enjoyed same day. Days old donuts may become hard and chewy instead of soft and fluffy.
If you are making this for guests, fry the donuts same day, cover loosely with plastic wrap. Reheat for 5-10 seconds, assemble the toppings and serve.
Expert tips from my test kitchen
Do not add more flour
Measure flour with a scale. If you add extra flour, your results are not guaranteed soft and fluffy.
Do not overmix
Overmixing can result in a tough texture. Mix until the ingredients are evenly distributed.
Let the dough rest
After mixing the dough, place in the refrigerator for 30 minutes. This allows the gluten to relax and the cheese to absorb with the dry ingredients, making it easier to shape and work with.
Shallow fry
Typically, I will add two fingers width of neutral oil in a shallow pan. Be mindful as the donuts will initially sink when added to the oil. Use your slotted spot to bring it to the top.
Don’t overcrowd the pan
Papanasi expand during frying. They need space to cook and grow.
What can I serve with Papanasi?
These soft donuts are traditionally served with sour cream and fruit preserves like blueberry, cherry or sour cherry jam. The combination of cream, tangy and sweet is what makes this recipe irresistible. We prefer to substitute with crème fraiche. Dusting in powdered sugar is optional.
How to store leftover Papanasi
Leftover Papanasi have the ability to remain soft if stored correctly. Wait until the Papanasi have cooled completely and transfer to a ziploc. Store at room temperature for up to 3 days. Reheat before serving as papanasi solidify when cooled down. For best results, make and enjoy same day.
I hope you love my traditional Papanasi. Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Easy Papanasi Recipe
Ingredients
- 200-220 g bread flour, may substitute with all-purpose
- 500 g farmers cheese, crumbled
- 150 g granulated sugar
- 3 large eggs
- 2 teaspoons baking powder
- 1 Tablespoon corn starch
- zest of small lemon
- Pinch of salt
- Oil, for frying
For the mixed berry jam:
- 3 cups frozen wild blueberries, may substitute with mix of fresh and frozen berries
- 1/2 cup sugar adjust sugar quantity to your desire level of sweetness
- Juice of 1 small lemon
For the toppings:
- 1 cup crème fraiche or sour cream
Instructions
Make the fruit jam
- Skip this step if using store bought jam.To a small pot, add frozen fruit, fresh fruit, sugar and lemon juice.3 cups frozen wild blueberries, may substitute with mix of fresh and frozen berries, 1/2 cup sugar, Juice of 1 small lemon
- Simmer continuously on medium heat for 25-30 minutes. Stir frequently. Then, remove from the pot and set aside to cool. The jam will thicken as it cools.
Make the dough
- To a large mixing bowl, add farmers cheese, eggs, sugar and lemon zest. Whisk together until combined. If you want smoother papanasi, blend the farmers cheese with the eggs ahead of time.500 g farmers cheese, crumbled, 3 large eggs, 150 g granulated sugar, zest of small lemon
- In a separate bowl, whisk together flour, baking powder, corn starch and sea salt. Fold into the wet ingredients until evenly distributed. You may need to use your hands.200-220 g bread flour, may substitute with all-purpose, 2 teaspoons baking powder, Pinch of salt, 1 Tablespoon corn starch
- Cover with plastic wrap and refrigerate for 30 minutes. This makes shaping a little easier.
Heat the oil
- Heat neutral oil in a large, heavy bottom shallow pan, about 4-5 inches deep. Use a thermometer to keep the temperature at 350°F / 176°C. Once the oil is hot, then start shaping the donuts. They tend to loose shape as they sit due to the high moisture. Shape just before frying.Oil, for frying
Shape the donuts
- Once the oil is hot, then start shaping the donuts. They tend to loose shape as they sit due to the high moisture. Shape just before frying.
- Use oil on your fingertips/palms. Wear gloves for easier shaping and clean up. Firmly press and shape each piece into a smooth round ball, then poke a hole through it and shape into a donut shape. Dough is very wet. This is normal and exactly what we want for soft, fluffy and light donuts. Use gloves for easier handling.
- Divide the dough into 9 pieces (8 pieces will be shaped like donuts and the last piece will be shaped like donut holes). This recipe makes 8 large donuts. Divide into smaller pieces for smaller donuts or fry all the dough into donut holes. They will puff up when fried.
Fry the donuts
- Depending how large your pot is, gently place two to three donuts into the oil at a time, leaving space for them to puff up and move around. It will feel like the dough is falling apart but that's because it's a wet mixture. Once you add it to the oil, it will stay together.Note: Donuts will initially sink when added to the oil. Use your slotted spoon to bring it to the top.
- Donuts need to fry for about 2 minutes on each side. Donut holes will need less time because they are much smaller in size. Do not fry longer. Keep the temperature at/above 350°F, otherwise the donuts need longer to fry and will absorb too much excess oil.Note: These donuts fry quickly. The more they stay in the oil, the more oil the donuts will absorb. If they turn dark brown right away, the oil is way too hot.
- Remove from the oil using a slotted spoon and place on a baking tray lined with a wire rack or paper towels. This helps drain the excess oil off. Repeat until there are no more donuts.1 cup crème fraiche or sour cream
Assemble
- Serve with a donut hole on top, mixed fruit jam and crème fraiche or simply with powdered sugar. For sweet cream, combine 1 cup sour cream with 1/4 cup powdered sugar.
Notes
- Fresh Papanasi are recommended to be enjoyed freshly fried same day. Days old donuts may become hard and chewy instead of soft and fluffy.
- If making for guests, fry the donuts same day, cover loosely with plastic wrap. Reheat for 5-10 seconds in microwave, assemble toppings and serve. Store homemade jam in the fridge.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
20 Responses
This recipe was so good. Very authentic papanasi and easy to make. The dough is more wet than what I am used to but I trusted the process and the extended directions really helped. My family requested me to make it twice already this week. Thank you!
Thank you Kathy! We were very intentional with our directions. We want everyone to be successful on the first try! 🙂
This papanasi recipe was so easy to make. The batter is more wet than I am used to but the directions are helpful. The tips helped me succeed and now, my family is asking for this again for second time this week. Thank you for the recipe!
Thank you Kathy! We love this recipe and we’re happy to hear you did too.
I’ve made these papanasi many times, this is the best recipe! So soft and amazing the next day with your coffee
Thank you so much Christine! 🙂 This makes us so happy to hear!
So delicious & easy to make. Love this recipe!!
Thanks so much Ligia!
PAPANAS
“I absolutely loved it! The recipe was so simple to follow, and the papanas turned out delicious — soft, flavorful, and comforting. Definitely a recipe I will make again!”
Thank you for the lovely review! 🙂
Literally perfect! So delicious
Thank you, Kallah!
Love, love, love these! Always a treat when I have them
Thank you, Esti!
Delicious! Instructions are easy to follow and the dessert was so yummy!
Thank you, Ligia!
The best papanasi. So yummy. I used this recipe with ricotta and next time, I tried with farmer cheese too. It was so delicious.
We love interchanging the cheese too! Personally, we prefer the farmers cheese but ricotta is a great alternative. 🙂
So delicious!
Thank you! 🙂