Recipe for making cheese papanasi

Name: Recipe for making cheese papanasi - Tinca A.
Ingredients: Recipe for making papanasi: 350g cottage cheese; 2 eggs; 1/2 teaspoon baking soda mixed with 2 teaspoons lemon juice; zest of a small lemon; a pinch of salt; 1 teaspoon vanilla essence; 200g flour; oil for frying.

Dessert - Recipe for making cheese papanasi by Tinca A. - Recipia

I have made cheese donuts at home a few times, especially when I have fresh cottage cheese in the fridge and I crave something sweet that doesn't take too much time. Last night, I woke up late to make them after I couldn't get the taste of a cheese donut with sour cream and sour cherry jam from a pastry shop out of my mind. I quickly checked if I had what I needed and got to work without looking at the clock. Quick Info Total time: approx. 35-40 minutes Preparation time: 15-20 minutes Frying time: 15-20 minutes (depending on size and how many fit in the pan) Servings: 6 large cheese donuts (each with a "lid") Difficulty: easy Recipe type: quick homemade dessert Ingredients 350 g fresh cottage cheese (not too wet) 2 eggs 1/2 teaspoon baking soda mixed with 2 teaspoons lemon juice Zest of one small lemon A pinch of salt 1 teaspoon vanilla extract 200 g flour (or less, if the cheese is drier; see preparation) Oil for frying (a generous amount to fry well) Preparation Method 1. Crack the eggs into a large bowl. Add the vanilla extract, grated lemon zest, baking soda mixed with lemon juice, and salt. Mix well with a whisk or mixer until combined. 2. Add the cottage cheese and continue mixing until fully incorporated. It doesn't need to be perfectly smooth; a slightly grainy texture of the cheese works well for donuts. 3. Sift the flour. Gradually add the flour to the mixture, continuously mixing with a spoon. If your cheese is drier, you might not need all the flour. When you see the dough starting to come together, stop adding flour. The right consistency is soft, like slightly sticky but moldable playdough. 4. On a floured work surface, turn out the dough and knead it gently, just enough so it doesn't stick to your hands. Divide it into 6 roughly equal pieces. From each piece, form a ball. Place them on the floured surface. 5. Take one of the 6 balls and break off 6 small pieces from it – these will be the balls on top for the "lid." 6. From the other 5 large balls, shape a hole in the middle with your hands, so that they look like a thick ring, about the thickness of a finger. The hole should be visible but not too large, to hold well while frying. The small balls should remain round. 7. Heat oil in a deep pan over medium heat. When the oil is hot but not smoking, add the donuts (2-3 at a time, so you don’t crowd the pan). Fry until they are golden on the edges, then turn them over. They should have a golden color and be fluffy. 8. Remove them onto paper towels to absorb excess oil. Fry the small balls (“lids”) the same way. 9. Serve the donuts warm, with sour cream and jam of your choice. I used sour cherry jam, but any flavor you like works. Why I Make the Recipe Often It’s quick to make, doesn’t require fancy ingredients, and you don’t have to wait for the dough to rise. The donuts are good warm but also cold. I like to make them when I have fresh cottage cheese or leftover in the fridge. Tips and Variations Tips Use fresh cottage cheese, but not too watery – if it’s too wet, drain a little whey beforehand. Don’t add all the flour at once. It’s better to add more if the dough remains sticky. Don’t fry on too high heat, so they don’t burn on the outside and remain raw inside. If you want smaller or more donuts, divide the dough into smaller pieces and adjust the frying time. Substitutions Baking soda can be replaced with baking powder (about 1 teaspoon), but the texture will be slightly different. You can use vanilla sugar instead of extract, but reduce the amount of flour if you add it. If you don’t have lemon, you can omit the zest, but it will lack the specific tanginess. Variations In some recipes, a little sugar is added to the dough (1-2 tablespoons), but I prefer them without, as they get sweetness from the toppings. You can also make smaller donuts, snack-sized, by shaping small balls with a smaller hole in the middle. Serving Ideas Classic: sour cream and sour cherry, cherry, or blueberry jam. For those who prefer something simpler, the donuts can be served just with sour cream. For a different note, you can drizzle a little honey or strawberry jam over them. They can also be served with melted chocolate, but they turn out quite heavy and filling. Frequently Asked Questions Should the cottage cheese be dry or creamy? Ideally, it should be fairly dry. If it's too wet, you will need more flour, which can make the dough heavy. Can I use store-bought cottage cheese in a tub? Yes, but it should be without excess cream or whey. Medium-grained cheese is suitable. Why do my donuts absorb a lot of oil? Most often, the oil temperature is not right or the dough has too much flour. Fry on medium heat and don’t crowd the pan. Can the donuts be baked in the oven? This recipe is for fried donuts. For the oven version, the ingredients and quantities need to be modified. Nutritional Values (Estimates) For one large donut (without topping), approximately: 210-250 kcal, 8 g protein, 28 g carbohydrates, 8 g fat. Values depend on the cheese used and how much oil they absorb while frying. Toppings (sour cream, jam) can double the calorie count per serving. Storage and Reheating Fried donuts are best fresh and warm. If there are leftovers, they can be stored in the fridge for up to 2 days in a closed container. When reheating, you can put them in the oven or microwave for a bit, but they won’t be as fluffy as fresh. Freezing is not recommended.

Recipe for making cheese papanasi

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