Ingredients
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Dough
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1 kg well-squeezed sweet cottage cheese(the cheese must be lumpy and not creamy)
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400 g White flour
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20 g vanilla sugar
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3-4 Eggs(3 large or 4 smaller)
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1 peel of lemonGrated
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A pinch Salt
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1 teaspoon baking soda
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1 Lemon Juice
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cooking oil
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Serving
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600 g cream with 25% fat
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150-200 g vanilla flavored powdered sugar
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400 g jam
Directions
When it comes to papanasi (Romanian cheese doughnuts) with cheese, cream sauce and jam, whether they are fried or boiled, I just can’t resist. I love this dessert with jam, vanilla sauce, chocolate, it doesn’t matter if it’s papanasi!
I clearly remember the first time I ate them. I was in my first year of practice in the kitchen of a restaurant that had at least 2 events a day and at least one had fried and boiled papanasi on the menu. It was the most fashionable dessert at the time, with a lot of cream and sweetness to it. I fell in love with them, too. Since then I can say that more than 25 years have passed in which I have made thousands of portions, today I simply make them by heart, whether fried or boiled, with cheese, cream and jam or chocolate and vanilla sauce.
Recipe provided by Chef Nicolaie Tomescu
How to Make it:
- Put the flour, cheese, vanilla sugar, salt and lemon peel in a large bowl, add in the baking soda mixed with lemon juice and “knead” with your fingers so that the mixture comes together, avoiding cheese lumps.
- On a work surface sprinkled with flour, form a thick roll to a diameter of about 6 cm, and cut it into 1.2-1.5 cm thick slices.
- Roll the slices into round balls, and use a finger to make the classic doughnut hole. Then leave everything on the work surface until the oil heats up.
- In a deep pan, heat enough oil so that it covers the papanaşi slices. Fry over a medium heat for 3-4 minutes on each side, turning constantly and checking they do not burn.
- Mix the vanilla flavored powdered sugar with the cream.
- Serve hot with cream sauce and your favorite jam. A simple, tasty and easy to make dessert. Good work and good appetite!
Photo Credit: Nitu Iulian
