Papanași with farmer cheese and blueberries

Name: Papanași with farmer cheese and blueberries
Ingredients: 250 g farmer cheese; 50 g sugar; 2 sachets vanilla sugar; 1 teaspoon grated lemon zest; 1 teaspoon baking soda; 1 egg; 200 g flour; 1/4 teaspoon salt; 500 ml oil for frying; 150 g fresh blueberries; 2 tablespoons sugar; 100 ml cream

Dessert - Papanași with farmer cheese and blueberries by Augustina D. - Recipia

Papanași with farmer cheese and blueberries, Romanian cheese doughnuts, are fried until golden, then served with blueberries warmed with sugar and cream. The centers are soft, more like cheese doughnuts than a baked dessert; I spoon the blueberry sauce over them just before serving, so the crust stays distinct. Prep: 20 minutes. Cook: 21 minutes. Total time: 41 minutes. Serves: 4. Approximately 480 kcal and 13 g protein per serving.

Ingredients

250 g farmer cheese
50 g sugar
2 sachets vanilla sugar
1 teaspoon grated lemon zest
1 teaspoon baking soda
1 egg
200 g flour
1/4 teaspoon salt
500 ml oil for frying
150 g fresh blueberries
2 tablespoons sugar
100 ml cream

Preparation

1. Mix the farmer cheese with 50 g sugar, the vanilla sugar, lemon zest, baking soda, egg and salt. Mix in the flour until you have a soft dough that pulls away from your hands. 2. Divide the dough into 4 portions. Shape each one into a ring and a small ball. 3. Heat the oil in a saucepan to about 170°C. Fry the papanași in 4 batches, 4 minutes each, turning them once, until golden and cooked through. 4. Put the blueberries and the 2 tablespoons of sugar in a small saucepan. Heat for 5 minutes, stirring, until softened and syrupy. 5. Spoon the cream over the warm papanași and top with the blueberries and their syrup.

Notes

Black tea goes well with a serving. In texture, papanași are reminiscent of cheese doughnuts, only the cheese comes through more clearly in the center. Choose well-drained farmer cheese; if there is whey on the surface, leave it in a sieve, otherwise the dough may need extra flour and become heavy. Make the rings about the same size, since thicker ones can brown before they cook through. They’re best freshly fried, but keep covered in the fridge for up to 3 days and warm briefly in a pan. Fresh blueberries can be replaced with the same amount of frozen blueberries, added straight to the small saucepan. This dish contains gluten, dairy and eggs.