Papanasi. Your new favorite donut recipe.
My Papanasi recipe is more than just a dessert – it’s a warm bite of Romanian culture. Made with soft farmers cheese, these donuts are fried, assembled with a donut hole on top and served with heaping amounts of crème fraiche and fresh homemade jam. You’re in for an irresistible treat! This ultimate guide will walk you through everything you need to know about Papanasi.
What are Papanasi?
Papanasi is pronounced as “pah-pah-nash”. It is a sweet donut originating in Moldova, Romania. Also known as cheese donuts or cheese dumplings, These are not your typical yeasted donut. In fact, they are leavened with baking soda. 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!
Super moist and flavorful
This is in part due to the ricotta.
Easy to make
Quick donut recipe, easy preparation and made in one bowl.
Ingredient notes.
Bread flour
May substitute with all-purpose flour but this recipe works best with bread 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.
Ricotta or farmers cheese
Farmers cheese is traditionally used in Papanasi but this recipe uses ricotta.
Baking Soda
This is the leavening agent that gives these donuts a light and fluffy 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!
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. My Papanasi recipe uses 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.
Why should I weigh my flour?
Measuring flour may seem like the most basic kitchen task but you’d be surprised how many people don’t know how to measure the right way. Understanding the importance of measuring flour by weight rather than volume is crucial for achieving accurate results in baking.
Unlike other ingredients, flour can significantly change the overall structure, texture and quality of your baked goods, especially bread. This introduction sets the stage for why weight matters when working with flour. Read all about my expert tips in my blog post How to Measure Flour. My number one tip is get a scale. It takes away the guessing game and gives you consistent results every single time. Shop my exact kitchen scale for baking here. (Affiliate link)
How to shape Papanasi.
Step 1
Generously flour your work surface. The dough is sticky but flour will help with shaping. Shape the dough into a rectangle. Divide the dough into 7 pieces, with the 7th piece being bigger than the others.
Dust the surface of the dough with flour frequently but do not mix more flour into the dough. It will lead to very dense donuts. In this case, sticky dough is a good thing!
Step 2
Dust with flour and roll into a log, about 5 inches long. Take the ends and pinch them together. Again, remember to dust the dough with flour as needed.
Step 3
For the larger piece, divide it into 6 equal pieces and roll into balls for the donut holes. Don’t worry if they seem small. They will puff up!
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 continute to thicken as it cools.
Mix the wet ingredients
To a large mixing bowl, add cheese, egg, sugar and lemon zest. Whisk together until combined and smooth.
Mix the dry ingredients
Add flour, baking soda and sea salt. Stir until the ingredients are evenly distributed and stop mixing as soon as the texture crumbles. Dust the surface of the dough with a generous amount of flour. Bring together to form a rectangular shape. Cover with plastic wrap and refrigerate for 30 minutes or up to a few hours.
DO NOT knead in more flour. Just dust and spread the surface with flour to make it manageable to shape. The dough is soft and sticky. This is what we want for fluffy cheese donuts! Too much flour will yield very dense and dry donuts.
Heat the oil
Heat oil in a shallow, heavy bottom pot or pan. Fill up 2-3 inches deep with a neutral oil. Use a thermometer to keep the temperature between 340°F to 350°F / 171°C to 176°C. These are not your typical yeasted donuts recipe and do not need a higher frying temperature.
Shape the donuts
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. Place donuts on a wire rack to cool and remove any excess oil.
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 dounts. 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 but up to a few hours before shaping. This will make it firmer and easier to handle.
Dust with flour as needed: This is a must! Dust the work surface and dough surface with flour to help it become manageable. Use it sparingly though! Avoid overworking it to keep the final texture light.
Can I make these donuts ahead of time?
You may refrigerate the dough a few hours in advance until ready to fry. You can also make the fruit jam the day before but for best results, fry the same day. Papanasi don’t reheat well and may become hard and chewy instead of soft and fluffy. If you are making this for guests, fry the donuts, cover loosely with plastic wrap and a tea towel and assemble the toppings just before serving.
Expert tips from my test kitchen.
Do not add more flour
When making the dough, you may be tempted to mix in additional flour. Please don’t do that. This is a sticky dough and that’s what gives us the soft, cheese-like texture in the center. If you add more flour, your results are not guaranteed soft and fluffy.
Do not overmix
Overmixing can result in a tough texture and will become very sticky. Mix until the ingredients are evenly distributed and stop mixing as soon as you still some flour left.
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.
Dust with flour
Flour is your friend. When you are ready to shape and fry the donuts, dust your work area and fingers with flour and it should be very workable. See above instructions for shaping the donuts.
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 gro
What can I serve with Papanasi?
Papanasi is 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 (So they stay fresh and tasty).
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. 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.
Papanasi Recipe
Ingredients
- 240 g bread flour, may substitute with all-purpose
- 340 g ricotta, may substitute with farmers cheese
- 40 g granulated sugar
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon fresh lemon zest
- 1/4 teaspoon sea salt
- Oil, for frying
For the mixed berry jam:
- 2 cups frozen blueberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh raspberries
- 1/2 cup sugar adjust sugar quantity to your desire level of sweetness
- Juice of 1/2 lemon
For the toppings:
- 1 cup crème fraiche or sour cream
Instructions
- Please go back and read my blog post and expert tips before continuing. THIS IS FOR YOUR BENEFIT!
Make the fruit 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 set aside to cool. The jam will thicken as it cools.2 cups frozen blueberries, 1/2 cup fresh blackberries, 1/2 cup fresh raspberries, 1/2 cup sugar, Juice of 1/2 lemon
Make the dough.
- To a large mixing bowl, add cheese, egg, sugar and lemon zest. Whisk together until combined and smooth. The degree of smoothness will depend on if you used ricotta or farmers cheese.Note: If the ricotta is really wet, use a strainer or paper towel to squeeze and remove the liquid.40 g granulated sugar, 1 large egg, 1 teaspoon fresh lemon zest, 340 g ricotta, may substitute with farmers cheese
- Sift in flour, baking soda and sea salt. Mix until the ingredients are evenly distributed. Stop mixing when the texture crumbles and there's still flour visible.1 teaspoon baking soda, 1/4 teaspoon sea salt, 240 g bread flour, may substitute with all-purpose
- Dust the surface of the dough with flour and bring together to form a rectangular shape. DO NOT knead in more flour. Just dust and rub the surface to make it manageable to shape. The dough is soft and sticky but flour helps. Cover with plastic wrap and refrigerate for 30 minutes or up to a few hours.Note: When working with Papanasi dough, you have to treat it like biscuit dough. The more you work with it, the stickier it will become. Dust the surface with flour frequently but DO NOT mix in more flour in the dough. Trust me.
Heat the oil.
- Heat neutral oil in a large, heavy bottom shallow pan, about 2-3 inches deep. Use a thermometer to keep the temperature between 340°F to 350°F / 171°C to 176°C.Oil, for frying
Shape the donuts.
- Generously flour your work surface. Divide the dough into 7 equal pieces, with the 7th piece being bigger than the others. Roll into a log, about 5 inches long. Take the ends and pinch them together. Set aside and repeat. For the last larger piece, divide it into 6 equal pieces and roll into balls for the donut holes. Note: When shaping, dust the surface of the dough with flour frequently but do not mix more large amounts of flour into the dough. Excessive additional will lead to very dense, hard donuts.
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. Be mindful as the donuts will initially sink when added to the oil. Use your slotted spot 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. Note: Pay attention to the oil temperature and color for doneness. These need to quick fry. 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.
- Serve with a donut hole on top, mixed fruit jam and crème fraiche.1 cup crème fraiche or sour cream
Notes
- The most traditional cheese used is cow's cheese (branza de vaci), which is similiar in texture to ricotta or farmers cheese. Avoid substituting with very wet cheese as they can ruin the dough's consistency and texture. I have not tested this recipe with farmers cheese but it's a great option if ricotta is not available.
- When shaping, dust the surface of the dough with flour frequently but do not mix more large amounts of flour into the dough. Excessive additional will lead to very dense, hard donuts.
- 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 dounts. The list below are a few ways to fix sticky Papanasi dough. Chill the dough: Refrigerating the dough for 30 minutes before shaping makes it firmer and easier to handle. Dust with flour as needed: This is a must! Dust the work surface and dough surface with flour to help it become manageable. Use it sparingly though! Avoid overworking it to keep the final texture light.
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
8 Responses
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! 🙂