Recipe for making papanasi

Name: Recipe for making papanasi - Didina L.
Ingredients: Recipe for preparing papanasi: 500 g cow cheese; 100 g sugar; 2 eggs; 1 teaspoon baking powder or 1 teaspoon baking soda; lemon zest; a pinch of salt; 200 g flour; about 0.5 l oil for frying; sour cherry jam; sour cream.

Dessert - Recipe for making papanasi by Didina L. - Recipia

I often make cheese doughnuts at home, especially when I have fresh cheese and some leftover jam in the fridge. They are quick to prepare and don’t require complicated utensils or ingredients. If there are kids around, they disappear before they have a chance to cool down. Quick Info Total time: 35 minutes Servings: 4 Difficulty: easy Ingredients 500 g fresh cow cheese (the cheese should be fresh and well-drained) 2 eggs 100 g sugar A pinch of salt 1 teaspoon baking powder (or baking soda) Zest of 1 lemon 200 g flour Oil for frying (about 500 ml, enough to submerge) Sour cherry jam Thick sour cream (at least 20%) Preparation steps 1. Place the cheese in a larger bowl. If it has a coarse texture, pass it through a sieve or mash it with a fork until it’s as fine as possible. Add the eggs, sugar, salt, lemon zest, and baking powder. Mix well with a spoon or by hand. 2. Gradually incorporate the flour, little by little. Don’t add all the flour at once; see how the dough comes together. It should be soft but moldable without sticking excessively to your hands. If it’s too wet, sprinkle a little more flour. 3. Divide the dough into 8-10 equal pieces. From each piece, shape a larger ball (about the size of a small tangerine) and a smaller one (about the size of a walnut). Flatten the larger balls and make a round hole in the center of each with your finger, like a thicker ring. Shape the smaller balls into compact shapes without holes – these will go on top. 4. Heat the oil in a heavy-bottomed pot over medium heat. The oil should be hot enough – if you drop a crumb of dough, it should sizzle immediately but not burn. 5. Fry the doughnuts in batches of 2-3, so you don’t overcrowd the pot. Fry them for about 2-3 minutes on each side until golden, then remove them onto paper towels to absorb the excess oil. Finally, fry the small balls as well. 6. Serve each doughnut with a small ball on top, adding sour cream and sour cherry jam while they are still warm. Why I make this recipe often It's a quick dessert recipe that uses simple ingredients. They are filling and can be made with drier or wetter cheese by adjusting the flour, and if there are leftovers, they can be reheated in the microwave or enjoyed cold the next day. Tips and variations Tips Don’t let the dough sit too long, as it may release water, especially if the cheese is wetter. If the cheese is too dry, you can add a tablespoon of sour cream directly into the mixture. Use disposable gloves when shaping if you don’t want the dough to stick to your hands. The oil must be well-heated; otherwise, the doughnuts will absorb too much oil and won’t rise properly. Substitutions Instead of cow cheese, you can use ricotta mixed with a bit of yogurt or sour cream, but it won’t have the same tangy flavor. You can use baking soda instead of baking powder – it doesn’t affect the result much, but be sure to add a few drops of lemon juice to avoid a baking soda taste. If you don’t have sour cherry jam, any tart jam is suitable – blueberries, raspberries, or even fresh fruit with sugar. Variations You can add vanilla extract instead of lemon zest to the dough if you prefer a different flavor. They can also be baked on parchment paper at 180°C – they will be less crispy and fluffier. If you want chocolate doughnuts, add a few chocolate chips to the dough or on top when serving. Serving ideas They are best served warm, with plenty of thick sour cream and jam. You can sprinkle chopped nuts or a bit of cinnamon over the sour cream for added texture. If you make them smaller, they can be served as mini desserts on platters for parties. Frequently asked questions Can I use store-bought sweet cheese (in a jar)? Yes, but it’s usually wetter. Drain it well beforehand, or you’ll need to add more flour, resulting in denser doughnuts. How long do they stay fresh? Doughnuts are best on the day they are made, but they can be stored in the fridge for up to 2 days. Warm them slightly before serving. Do I have to use lemon zest? It’s not mandatory, but it adds a fresh taste that balances the sweetness. It can be omitted or replaced with another flavor. Can I use whole wheat flour? Yes, but the texture will be denser and the flavor different. Adjust the amount to achieve a moldable dough. Nutritional values One serving (approximately 2 doughnuts, with sour cream and jam) has about 350-400 kcal, including 12 g of protein, 15 g of fat, and 45 g of carbohydrates. Values vary depending on how much sour cream and jam you use, but it is a hearty dessert. Storage and reheating Doughnuts can be stored in a sealed container in the fridge for up to 2 days. To reheat, place them in the microwave for 30 seconds or in the oven for 3-4 minutes at 170°C to regain their fluffiness. I do not recommend freezing them, as they change texture upon thawing. If served cold, they go well with cold sour cream and fresh fruit.

Recipe for making papanasi

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