Romanian Fried Cheese Doughnuts
For many, papanași are the most beloved Romanian dessert — pillowy doughnuts made from fresh cheese, fried until golden. The name comes from the Latin papa, food for children, and the classic shape, with a small ball perched on the larger ring, is instantly recognisable on any mountain-resort menu. An older boiled version exists too, but the fried one conquered the restaurants and became the calling card of our desserts. They are always eaten warm, while the cheese inside is still soft and fluffy. The secret lies in well-drained cheese and a soft dough worked as little as possible.
Made from fresh cheese
Pillowy doughnuts, soft inside
Cream and sour cherries
The non-negotiable topping
Served warm
Best a few minutes out of the fryer
Ingredients 4 servings
- 500g fresh cows cheese, drained well
- 2 eggs
- 150g flour (plus a little for shaping)
- 1 tsp baking soda
- 2 tbsp sugar
- Grated zest of 1 lemon
- 1 tsp vanilla extract
- A pinch of salt
- Oil for frying
- 200g sour cream, to serve
- Sour cherry jam, to serve
How to make it
- 1Mix the drained cheese with the eggs, sugar, lemon zest, vanilla, baking soda and salt, then work in the flour gradually, just enough to form a soft, sticky dough — too much flour makes them tough.
- 2With oiled hands, shape rings with a hole in the middle and a small ball for each one.
- 3Fry them in hot oil over medium heat, turning, until evenly golden and floating, about 3–4 minutes.
- 4Drain on paper towels.
- 5Serve warm, topped with a dollop of sour cream and sour cherry jam, the little ball set in the middle.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
