Papanași
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Papanași
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Papanași, a Romanian and Moldavian dessert, consists of two urdă cheese donuts, topped with smântână (cream) and jam.
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Ingredients
- 10 oz. urdă Romanian cheese, or ricotta or cottage cheese, cow's milk cheese
- 1 egg large
- 2 tablespoons caster sugar
- 1½ cup all-purpose flour , sifted
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 lemon zest
- vegetable oil , for frying
- 7 oz. cherry jam with pieces of fruit, or blueberry jam
- 7 oz. sour cream smetana / sour cream
- caster sugar
Equipment
- Slotted spoon
- Colander
- sieve
Instructions
- In a large bowl, mash the cheese with a fork.
- Add the caster sugar, vanilla extract and lemon zest.
- In another bowl, mix the flour with the baking powder.
- Gradually add the flour mixture to the cheese mixture. Depending on the cheese used, it may be necessary to add more flour or use less.
- Homogenize the mixture very quickly by hand, without kneading it too long. The dough should be soft and just a little sticky, but firm enough to form a ball.
- Transfer the dough to a lightly floured work surface and knead for 1 minute.
- Divide the dough into 6 dough pieces of about 4 oz. (110 g) and into 6 other dough pieces of about 1⅓ oz (40 g).
- Form a ball with each dough piece
- Using the thumb and forefinger, poke a hole in each large ball.
- Heat a large quantity of frying oil in a deep frying pan and bring it to a temperature of around 350 F (175°C), a temperature that must be maintained throughout the frying process.
- Fry the dough balls, only 2 pieces at a time, until golden on each side.
- Transfer the donuts to a colander using a slotted spoon and after a minute, transfer them to a dish lined with paper towel to remove excess oil.
Assembly
- Arrange the large donuts on a serving platter, cover them with a dollop of smântână (sour cream), then decorate with fruit jam and place a small donut ball on top (obtaining the visual similar to a French religieuse pastry).
- Decorate the top of the small ball with a small amount of jam.
- Sprinkle the top with powdered sugar using a small sieve.
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