- 300 g white or wholemeal flour
- 400 g sweet cottage cheese
- 2 eggs
- 1 teaspoon grated baking powder
- 1 sachet of vanilla sugar
- A pinch of salt
- Grated lemon peel
- 500 ml oil (needed for frying)
- Jam (optional)
- Sour sour cream
- Zanar vanilla powder
- Fruit sauces
A tasty dessert for any occasion, which you often order when you are at a Romanian restaurant, are the Moldovan papanas, without which an experience in the mountains, in the Eastern Carpathians, seems not complete. They are fluffy, reminiscent of donuts and have toppings rich in jams, jams and homemade cream. Do not confuse this recipe with that of boiled papanasi specific to Transylvania and Banat, those that are simple, wrapped in breadcrumbs and powder and can be served with sour cream. What can be made from sweet and dry cottage cheese, if not such goodies?
This way of preparing papanas is not very different, involving, however, the use of oil and frying pan or fryer. And the final look will be beautiful, because the plate is composed of at least one ring of fried dough over which a ball of the same preparation is placed, on top being the cream and jam.
We warn you to use a fatty and slightly drier cheese, which has no whey, because the dough will be too soft and the taste will be changed by the whey protein and it will be more difficult to prepare.
First mix the cottage cheese with the salt, eggs, vanilla and grated lemon peel, using a mixer or a whisk, until the mixture of papanasi with the cheese is homogeneous and no longer lumps, on top putting flour mixed with baking powder by sieving, in which case the hand is used for assiduous kneading. The dough should be slightly sticky and soft. Do not overdo it, because it can harden. Cover with a towel or plastic wrap and place in the refrigerator for half an hour.
For beautiful papanasi, the simple recipe of the dough allows them to be formed by hand into balls, as in the case of papanasi with semolina, then circular, and then thrown into hot oil, but you do a lot of work this way. Instead, you can shorten your cooking time by spreading the dough into sheets of 2 – 2.5 cm, after which you use a donut ring, 12 cm in diameter (or a bowl and a can or a metal dui, for example ) to form fluffy papanasi rings.
Using a deeper pan in which you put the frying oil, you will prepare the dough. For a dietary product, where not as much oil is used, you can use a Tefal pancake pan , but the result will not be as reddish and fluffy on all sides, becoming drier. The flame for papanasi with sour cream and jam is medium, so as not to smoke, but to keep the temperature high.
The dough from the papanasi recipe should swell nicely during frying, and after a maximum of 3 minutes, return to the other side, where it is kept for at least 2 minutes. Remove to a plate or larger tray with kitchen paper to absorb excess fat.
For the presentation, you will put a ring of papanas with yogurt and a ball on top, then add jam and sour cream or yogurt. You can sprinkle with powdered sugar if you want an extra sweet. Thus, you got some tasty papanasi with jam.
A recipe for papanasi with cheese and semolina leads to making them by boiling, where they can look similar, if you put them in the same plate.