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Warm Sticky Toffee Pudding with Pecan Toffee Sauce
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Dessert
Romanian Papanași with Sour Cream & Blueberry Preserves
Tender cheese doughnuts fry into crisp golden rings, each crowned with its little doughnut hole, cool sour cream and dark blueberry preserves.
Directions
Drain the cheese
If using ricotta, spread it in a fine-mesh strainer lined with cheesecloth and drain over a bowl in the refrigerator for at least 2 hours, preferably overnight. You should have about 13 ounces of thick cheese after draining. Farmer cheese needs only to be crumbled.
Mix the dough
Whisk eggs, granulated sugar, lemon zest, vanilla and salt in a large bowl. Fold in the cheese. In another bowl whisk 1 1/2 cups flour, semolina, baking powder and baking soda, then fold the dry mixture into the cheese just until a soft, slightly tacky dough forms. Rest for 10 minutes.
Heat the frying oil
Pour oil into a heavy 5-quart pot to a depth of 2 inches, leaving at least 3 inches of headroom. Heat over medium to 350°F. Set a wire rack over a sheet pan. Keep water, loose sleeves and children away from the frying station.
Shape rings and caps
Lightly flour your hands and divide the dough into eight equal large portions and eight small portions. Shape each large piece into a 3-inch round, press a generous 1-inch opening through the center and widen it slightly. Roll each small piece into a smooth ball. Use only enough extra flour to prevent sticking.
Fry in controlled batches
Fry two rings and two balls at a time, maintaining 340 to 350°F. Cook rings for 2 to 3 minutes per side and balls for 2 to 3 minutes total, turning, until deep golden. Their centers should reach about 190°F and show no wet dough when one test ring is cut. Transfer to the rack and let the oil return to temperature between batches.
Assemble the papanași
Put one warm ring on each plate, spoon over 2 tablespoons sour cream and 2 tablespoons blueberry preserves, then perch a small fried ball on top. Dust lightly with confectioners' sugar if desired and serve immediately while the edges remain crisp.
Why this works
Why it worksWell-drained cheese keeps the dough tender without forcing in excess flour, which would make the finished doughnuts dense.
Why it worksSemolina absorbs lingering moisture during the rest and contributes a delicate structure that survives frying.
Why it worksKeeping the oil between 340 and 350°F cooks the thick cheese centers through before the outside becomes overly dark or greasy.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonHeavy 5-quart Dutch ovenDeep sides and steady heat leave safe headroom while keeping two cheese doughnuts submerged without crowding.See current options →
Compare on AmazonDigital cooking thermometerTrack oil near 350°F and confirm a test doughnut reaches about 190°F through its cheese center.See current options →
Compare on AmazonWire cooling rackDraining above a sheet pan preserves crisp edges better than letting the hot doughnuts sit in absorbed oil.See current options →
Swaps & notes
Easy swaps
- Small-curd full-fat cottage cheese can replace farmer cheese if blended briefly, drained overnight and weighed after draining.
- Sour cherry, black currant or blackberry preserves can replace blueberry; choose a tart preserve to balance the rich cheese and sour cream.
- Crème fraîche can stand in for sour cream, though it is richer and less tangy.
Cook notes
- Drain time is not included in the active or total time because farmer cheese is ready to use; plan ahead if starting with ricotta.
- Measure oil temperature continuously. Crowding can drop it below 340°F, while oil above 360°F browns the outside before the cheese center sets.
- The opening shrinks during frying, so shape it wider than the finished hole you want.
- Do not add all the optional shaping flour to the dough. Use a light dusting only when the rested mixture clings to your hands.
- Never leave hot frying oil unattended, and cool it completely before straining or disposal.
Storage
Papanași are best freshly fried. Cool leftovers within 2 hours and refrigerate the plain doughnuts, sour cream and preserves separately for up to 2 days. Reheat doughnuts on a rack in a 350°F oven for 7 to 9 minutes until 165°F, then top. Do not freeze assembled papanași.
Questions
Why are my papanași dense?
The cheese may have been too wet, leading to excess flour, or the dough may have been overmixed. Drain thoroughly, fold just until combined and keep the dough soft.
Why are the centers raw while the outside is dark?
The oil was probably too hot or the rings too thick. Maintain 340 to 350°F, keep the center opening generous and use the 190°F interior cue on a test ring.
Can I prepare the dough ahead?
Mix it no more than 2 hours ahead and keep it covered in the refrigerator. Baking soda begins reacting once mixed, so shape and fry the same day for the lightest result.
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Romanian Papanași with Sour Cream & Blueberry Preserves
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1. Drain the cheeseIf using ricotta, spread it in a fine-mesh strainer lined with cheesecloth and drain over a bowl in the refrigerator for at least 2 hours, preferably overnight. You should have about 13 ounces of thick cheese after draining. Farmer cheese needs only to be crumbled.
2. Mix the doughWhisk eggs, granulated sugar, lemon zest, vanilla and salt in a large bowl. Fold in the cheese. In another bowl whisk 1 1/2 cups flour, semolina, baking powder and baking soda, then fold the dry mixture into the cheese just until a soft, slightly tacky dough forms. Rest for 10 minutes.
3. Heat the frying oilPour oil into a heavy 5-quart pot to a depth of 2 inches, leaving at least 3 inches of headroom. Heat over medium to 350°F. Set a wire rack over a sheet pan. Keep water, loose sleeves and children away from the frying station.
4. Shape rings and capsLightly flour your hands and divide the dough into eight equal large portions and eight small portions. Shape each large piece into a 3-inch round, press a generous 1-inch opening through the center and widen it slightly. Roll each small piece into a smooth ball. Use only enough extra flour to prevent sticking.
5. Fry in controlled batchesFry two rings and two balls at a time, maintaining 340 to 350°F. Cook rings for 2 to 3 minutes per side and balls for 2 to 3 minutes total, turning, until deep golden. Their centers should reach about 190°F and show no wet dough when one test ring is cut. Transfer to the rack and let the oil return to temperature between batches.
6. Assemble the papanașiPut one warm ring on each plate, spoon over 2 tablespoons sour cream and 2 tablespoons blueberry preserves, then perch a small fried ball on top. Dust lightly with confectioners' sugar if desired and serve immediately while the edges remain crisp.