Papanasi
Crispy and fluffy Papanasi for a taste of Romania. It is really simple recipe and is done around one hour. I really love this dish since it isn’t too sweet and because of it’s fluffiness not too heavy after a meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 portions 1x
- Category: Dessert
- Method: Pan
- Cuisine: Romanian
Ingredients
Units
Scale
- 500g branza de vaca (or Ricotta)
- 300g flour
- 30g vanilla sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 peel from lemon
- 1/2 teaspoon salt
Topping
- 200g sour cream
- 200 g cherry jam
Instructions
- In a bowl add your cheese, vanilla sugar or vanilla essence, eggs, salt together. Mix them up.
- Sieve your flour and add to your mix until you form a dough. You don’t knead the dough, but form it together until everything is incorporated.
- Preheat your oil in a deep dish pan to medium heat.
- Get your kitchen scale and place a dough piece around 120g. This will be the base of your Papanasi. Form the dough into a circle and with your finger go through the middle and slowly form a donut shape. You should form around 6 portions from that.
- Your left over dough is for the head. They should be each around 40g and just need to be formed into a small ball.
- Fry your Papanasi for around 3 minutes or golden brown on each side.
- Place your Papanansi in the oven at 180 C (350F) for 10 minutes to avoid the inside from being doughy.
- Serve them while hot. Place the biggest part on a plate. Add sour cream on top and add your cherry jam to it. Place the small dough on top and repeat.
Notes
Branza de vaca can be replaced with ricotta.
Find it online: https://thesavourypineapple.com/papanasi/