The first time I made Romanian cheese doughnuts (papanași) at home, I just winged it without looking at any recipes, and my dough turned out either too soft or too hard. I messed up the proportions of flour and cheese, and I got really frustrated when they stuck to my hands or fell apart in the oil. But after a few tries and some swearing that I would "never make these again," I finally came up with a version that works every time. They’re not difficult if you take it step by step. What I love is that I can whip them up whenever the craving hits, without needing to plan a day in advance.
In short: it takes about 30-40 minutes in total, you won’t spend much time by the stove, and you get about 4 good servings (depending on how skilled you are at shaping them). You only need a bowl, a deep pot or pan, and a bit of playfulness. The level of difficulty isn’t high, but you need to pay attention to the texture and don’t rush the frying.
INGREDIENTS – everything with measurements and a bit of context:
150 g creamy cheese (I usually use "something fine" from Delaco; it has the perfect texture for the dough, not too dry or too watery)
180 g sweet cow cheese (any cottage cheese works, but it should be fatty and well-drained for taste and texture – the boxed kind can sometimes be too watery)
2 medium-sized eggs (they bind everything together, giving structure and fluffiness)
30 g brown sugar (sweetens the dough; it’s not much, just right – I don’t like it overly sweet)
1 packet of vanilla sugar (for flavor; don’t skip it if you want that childhood aroma)
4 heaping tablespoons of white flour (I sometimes added 3.5 tablespoons when the cheese was drier; see the dough step)
3 heaping tablespoons of semolina (helps with binding and absorbs moisture – without semolina, they can turn out mushy)
½ packet of baking powder (I usually add about 5 g; if you have saffron or another flavor, it won't hurt, but it's optional)
a pinch of salt (brings the flavor to the surface; don’t skip it!)
oil for frying (a small, deep pot is perfect; the oil should be at least 4-5 cm deep)
For serving: sour cream (preferably fatty, at least 20%), sour cherry jam, black cherries, or blueberries (raspberries work too, but I use whatever I have in a jar)
PREPARATION METHOD
1. I start with a larger bowl. I throw in the two cheeses – the "something fine" and the sweet cow cheese – crack the eggs over them, add the brown sugar, vanilla sugar, and pinch of salt. I mix everything with a wooden spoon or directly with my hands (if you don’t mind getting a little messy).
2. Once everything is well combined, I pour in the flour and semolina. I also add the baking powder. I start kneading gently, not too much – just enough to bind it. When the dough easily comes off my hands and isn’t runny, it’s ready. If the cheese was too watery and it’s too soft, I add another tablespoon of flour; if it’s too hard, I run my hand under the tap and sprinkle in a little water. It shouldn’t be too soft or too tough.
3. I let it rest for 10 minutes while I prepare the oil. The dough settles a bit, and the semolina absorbs some of the moisture, making it easier to work with.
4. I heat the oil in a deep pot or pan – it should be hot but not smoking. I test with a small piece of dough – if it sizzles and rises, I can get to work.
5. I shape larger balls from the dough (about the size of a ping-pong ball), then flatten them slightly and make a hole in the center with my finger. From the leftover dough, I make smaller balls (for the "lids"). Don’t make them too thick, or they won’t cook well in the middle.
6. I place the cheese doughnuts in the hot oil, but not too many at once, as they’ll stick together or lower the oil temperature, making them greasy. I fry them on both sides until golden, about 2-3 minutes on each side. I take them out onto paper towels to absorb the oil.
7. Once they’ve cooled slightly, I add a generous dollop of sour cream and a spoonful of jam on top, plus the small ball as a "lid," just like in the picture.
WHY I MAKE THIS RECIPE OFTEN
It’s one of those desserts that seems complicated but is actually easy. You can whip them up quickly if someone calls to say they’re coming over. They’re great fresh but also good cold (personally, I like them the next day). Plus, you don’t need expensive or hard-to-find ingredients; I usually have cheese, eggs, and flour at home. It’s the go-to dessert for everyone when they don’t want to spend two hours in the kitchen but want something "homemade" with a familiar taste.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
- Don’t rush with the oil. If it’s not hot enough, the doughnuts will absorb oil and become heavy. If it’s too hot, they’ll burn on the outside and remain raw inside. Test with a small piece of dough.
- Don’t make them too thick; they won’t cook through.
- I’ve noticed that if the cottage cheese is too watery, you need to add a bit more flour or semolina. Drain it in cheesecloth if you want to be extra careful.
- Don’t overcrowd the doughnuts in the pan; they’ll stick and won’t fry evenly.
- Don’t forget to let them sit on paper towels; it really makes a difference.
Ingredient substitutions/adaptations:
- If you don’t have cottage cheese, ricotta or whey cheese works too. It won’t have the exact same taste, but they’ll still be good.
- For a gluten-free version, replace the flour and semolina with gluten-free alternatives (I’ve tried rice flour + corn semolina, and it turned out fine, though the texture is a bit different).
- Lactose-free? Some stores sell lactose-free sweet cheese, and you can substitute sour cream with coconut yogurt (they may not be classic doughnuts, but it’s still a quick dessert).
- If you don’t have brown sugar, white sugar works too, but don’t use too much to avoid stickiness.
Variations:
- Some people like to add grated lemon or orange zest to the dough. I’ve done that too, but I prefer the classic version.
- If you like crunchier doughnuts, you can roll them in semolina before frying.
- For a "lighter" version, you can bake them in muffin tins. They won’t have the exact same taste as fried ones, but they’re not bad.
Serving:
- They’re best warm, topped with cold sour cream and tart jam.
- They pair perfectly with coffee or even black tea if you don’t want coffee in the afternoon.
- As a complete meal, you can serve them after a lighter main course (like a clear soup or a hearty salad), as otherwise, it can be too heavy on the stomach.
FREQUENTLY ASKED QUESTIONS
1. Why did my doughnuts fall apart in the oil?
Most likely, the dough was too soft – either the cheese was too watery, or you didn’t add enough flour or semolina. Or the oil wasn’t hot enough. It’s essential to find the right texture: soft but moldable.
2. Can I bake them instead?
Yes, but they won’t be exactly the same. You put them in muffin tins, brush with a little oil or butter, and bake at 180°C for about 20-25 minutes. They won’t get that crispy crust, but they’re less greasy.
3. Can they be made with salty cheese?
I’ve tried it with slightly salty cheese – I don’t recommend it; the taste is off. Sweet cheese is key for papanași.
4. Do they taste good with other jams?
Yes, but not just any. Plum jam isn’t great; it’s too sweet. They go wonderfully with sour cherry jam, black cherries, blueberries, or even currants, something tart. Just make sure it’s not too runny.
5. Can I keep them for the next day?
Yes, but it’s best to store them in the fridge, covered. They lose some texture, but they come back to life if you reheat them in the microwave or oven.
6. I ran out of semolina; can I use just flour?
You can, but the texture won’t be as airy and slightly crunchy. Semolina absorbs moisture and gives structure; without it, they might feel too "heavy."
NUTRITIONAL VALUES (APPROXIMATE)
One doughnut with sour cream and jam has about 350-400 kcal, depending on how big you make it and how much you put on top. The protein mainly comes from cheese and eggs (about 10-12 g/serving). The fats come mainly from the frying oil and sour cream, while the carbohydrates come from flour, semolina, and sugar. It’s not a diet dessert, but if you don’t add too much sour cream and jam, it’s not overly rich either. If you bake them or use yogurt instead of sour cream, you can significantly reduce the calories. The advantage is that they have enough protein and satiety; you don’t feel like you’re just eating flour and sugar.
HOW TO STORE AND REHEAT
The doughnuts last a day or two in the fridge in a sealed container. Don’t leave them uncovered, or they’ll dry out quickly. To reheat, I put them in the microwave for 10-15 seconds (they become soft but not gummy), or I place them on a tray in a preheated oven at 160°C for 5-7 minutes. Don’t put them directly on the flame; they’ll burn. You can also eat them cold, but with cold sour cream and jam, it’s a whole different experience. The small balls can be eaten as a quick snack if there are any leftovers.
That’s how I roll with my papanași. Honestly, the more you make them, the more you find your own style, and you won’t stress over the recipe. If you miss the texture once, it’s not a tragedy; you’ll get it right next time for sure.
In short: it takes about 30-40 minutes in total, you won’t spend much time by the stove, and you get about 4 good servings (depending on how skilled you are at shaping them). You only need a bowl, a deep pot or pan, and a bit of playfulness. The level of difficulty isn’t high, but you need to pay attention to the texture and don’t rush the frying.
INGREDIENTS – everything with measurements and a bit of context:
150 g creamy cheese (I usually use "something fine" from Delaco; it has the perfect texture for the dough, not too dry or too watery)
180 g sweet cow cheese (any cottage cheese works, but it should be fatty and well-drained for taste and texture – the boxed kind can sometimes be too watery)
2 medium-sized eggs (they bind everything together, giving structure and fluffiness)
30 g brown sugar (sweetens the dough; it’s not much, just right – I don’t like it overly sweet)
1 packet of vanilla sugar (for flavor; don’t skip it if you want that childhood aroma)
4 heaping tablespoons of white flour (I sometimes added 3.5 tablespoons when the cheese was drier; see the dough step)
3 heaping tablespoons of semolina (helps with binding and absorbs moisture – without semolina, they can turn out mushy)
½ packet of baking powder (I usually add about 5 g; if you have saffron or another flavor, it won't hurt, but it's optional)
a pinch of salt (brings the flavor to the surface; don’t skip it!)
oil for frying (a small, deep pot is perfect; the oil should be at least 4-5 cm deep)
For serving: sour cream (preferably fatty, at least 20%), sour cherry jam, black cherries, or blueberries (raspberries work too, but I use whatever I have in a jar)
PREPARATION METHOD
1. I start with a larger bowl. I throw in the two cheeses – the "something fine" and the sweet cow cheese – crack the eggs over them, add the brown sugar, vanilla sugar, and pinch of salt. I mix everything with a wooden spoon or directly with my hands (if you don’t mind getting a little messy).
2. Once everything is well combined, I pour in the flour and semolina. I also add the baking powder. I start kneading gently, not too much – just enough to bind it. When the dough easily comes off my hands and isn’t runny, it’s ready. If the cheese was too watery and it’s too soft, I add another tablespoon of flour; if it’s too hard, I run my hand under the tap and sprinkle in a little water. It shouldn’t be too soft or too tough.
3. I let it rest for 10 minutes while I prepare the oil. The dough settles a bit, and the semolina absorbs some of the moisture, making it easier to work with.
4. I heat the oil in a deep pot or pan – it should be hot but not smoking. I test with a small piece of dough – if it sizzles and rises, I can get to work.
5. I shape larger balls from the dough (about the size of a ping-pong ball), then flatten them slightly and make a hole in the center with my finger. From the leftover dough, I make smaller balls (for the "lids"). Don’t make them too thick, or they won’t cook well in the middle.
6. I place the cheese doughnuts in the hot oil, but not too many at once, as they’ll stick together or lower the oil temperature, making them greasy. I fry them on both sides until golden, about 2-3 minutes on each side. I take them out onto paper towels to absorb the oil.
7. Once they’ve cooled slightly, I add a generous dollop of sour cream and a spoonful of jam on top, plus the small ball as a "lid," just like in the picture.
WHY I MAKE THIS RECIPE OFTEN
It’s one of those desserts that seems complicated but is actually easy. You can whip them up quickly if someone calls to say they’re coming over. They’re great fresh but also good cold (personally, I like them the next day). Plus, you don’t need expensive or hard-to-find ingredients; I usually have cheese, eggs, and flour at home. It’s the go-to dessert for everyone when they don’t want to spend two hours in the kitchen but want something "homemade" with a familiar taste.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
- Don’t rush with the oil. If it’s not hot enough, the doughnuts will absorb oil and become heavy. If it’s too hot, they’ll burn on the outside and remain raw inside. Test with a small piece of dough.
- Don’t make them too thick; they won’t cook through.
- I’ve noticed that if the cottage cheese is too watery, you need to add a bit more flour or semolina. Drain it in cheesecloth if you want to be extra careful.
- Don’t overcrowd the doughnuts in the pan; they’ll stick and won’t fry evenly.
- Don’t forget to let them sit on paper towels; it really makes a difference.
Ingredient substitutions/adaptations:
- If you don’t have cottage cheese, ricotta or whey cheese works too. It won’t have the exact same taste, but they’ll still be good.
- For a gluten-free version, replace the flour and semolina with gluten-free alternatives (I’ve tried rice flour + corn semolina, and it turned out fine, though the texture is a bit different).
- Lactose-free? Some stores sell lactose-free sweet cheese, and you can substitute sour cream with coconut yogurt (they may not be classic doughnuts, but it’s still a quick dessert).
- If you don’t have brown sugar, white sugar works too, but don’t use too much to avoid stickiness.
Variations:
- Some people like to add grated lemon or orange zest to the dough. I’ve done that too, but I prefer the classic version.
- If you like crunchier doughnuts, you can roll them in semolina before frying.
- For a "lighter" version, you can bake them in muffin tins. They won’t have the exact same taste as fried ones, but they’re not bad.
Serving:
- They’re best warm, topped with cold sour cream and tart jam.
- They pair perfectly with coffee or even black tea if you don’t want coffee in the afternoon.
- As a complete meal, you can serve them after a lighter main course (like a clear soup or a hearty salad), as otherwise, it can be too heavy on the stomach.
FREQUENTLY ASKED QUESTIONS
1. Why did my doughnuts fall apart in the oil?
Most likely, the dough was too soft – either the cheese was too watery, or you didn’t add enough flour or semolina. Or the oil wasn’t hot enough. It’s essential to find the right texture: soft but moldable.
2. Can I bake them instead?
Yes, but they won’t be exactly the same. You put them in muffin tins, brush with a little oil or butter, and bake at 180°C for about 20-25 minutes. They won’t get that crispy crust, but they’re less greasy.
3. Can they be made with salty cheese?
I’ve tried it with slightly salty cheese – I don’t recommend it; the taste is off. Sweet cheese is key for papanași.
4. Do they taste good with other jams?
Yes, but not just any. Plum jam isn’t great; it’s too sweet. They go wonderfully with sour cherry jam, black cherries, blueberries, or even currants, something tart. Just make sure it’s not too runny.
5. Can I keep them for the next day?
Yes, but it’s best to store them in the fridge, covered. They lose some texture, but they come back to life if you reheat them in the microwave or oven.
6. I ran out of semolina; can I use just flour?
You can, but the texture won’t be as airy and slightly crunchy. Semolina absorbs moisture and gives structure; without it, they might feel too "heavy."
NUTRITIONAL VALUES (APPROXIMATE)
One doughnut with sour cream and jam has about 350-400 kcal, depending on how big you make it and how much you put on top. The protein mainly comes from cheese and eggs (about 10-12 g/serving). The fats come mainly from the frying oil and sour cream, while the carbohydrates come from flour, semolina, and sugar. It’s not a diet dessert, but if you don’t add too much sour cream and jam, it’s not overly rich either. If you bake them or use yogurt instead of sour cream, you can significantly reduce the calories. The advantage is that they have enough protein and satiety; you don’t feel like you’re just eating flour and sugar.
HOW TO STORE AND REHEAT
The doughnuts last a day or two in the fridge in a sealed container. Don’t leave them uncovered, or they’ll dry out quickly. To reheat, I put them in the microwave for 10-15 seconds (they become soft but not gummy), or I place them on a tray in a preheated oven at 160°C for 5-7 minutes. Don’t put them directly on the flame; they’ll burn. You can also eat them cold, but with cold sour cream and jam, it’s a whole different experience. The small balls can be eaten as a quick snack if there are any leftovers.
That’s how I roll with my papanași. Honestly, the more you make them, the more you find your own style, and you won’t stress over the recipe. If you miss the texture once, it’s not a tragedy; you’ll get it right next time for sure.
Ingredients
Recipe for preparing papanasi: 150 g fine Delaco cheese, 180 g sweet cheese, 2 eggs, 30 g brown sugar, 1/2 sachet of baking powder with saffron, 4 tablespoons of flour, 3 tablespoons of semolina, 1 packet of vanilla sugar, black cherry and blueberry jam, sour cream, oil for frying.