Easy 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.
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
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
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
Calories: 151kcalCarbohydrates: 32gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 70mgSodium: 133mgPotassium: 27mgFiber: 0.01gSugar: 31gVitamin A: 101IUCalcium: 70mgIron: 0.5mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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