Can I bake Papanași instead of frying them?
While traditional Papanași are fried, you could try baking them at 375°F (190°C) for 15-20 minutes until golden, though the texture will be different.
DESSERT
Romanian Papanași (Fried Doughnuts) with Sour Cream and Berry Jam
Indulge in these delightful Romanian Papanași, fluffy fried doughnuts traditionally served with a generous dollop of sour cream and a vibrant berry jam. This recipe brings the authentic taste of a beloved Romanian dessert right to your kitchen.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the drained ricotta cheese, large egg, granulated sugar, vanilla extract, baking soda, and salt. Mix until well combined.
02
Gradually add the all-purpose flour to the ricotta mixture, mixing until a soft, slightly sticky dough forms. Do not overmix. If the dough is too sticky to handle, add a tablespoon more flour at a time.
03
Lightly flour your hands and a clean work surface. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly. Using your finger or a small round cutter, create a hole in the center of 4 of the flattened dough balls to form rings. The remaining 4 dough balls will be the 'hats'.
04
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
05
Carefully place 2-3 dough rings into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining rings and then fry the small 'hat' balls until golden brown, about 1-2 minutes per side.
06
To serve, place a fried doughnut ring on a plate, top with a generous spoonful of sour cream, then a spoonful of berry jam. Finish by placing a small fried dough ball ('hat') on top of the jam.
About This Recipe
Indulge in these delightful Romanian Papanași, fluffy fried doughnuts traditionally served with a generous dollop of sour cream and a vibrant berry jam. This recipe brings the authentic taste of a beloved Romanian dessert right to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your ricotta cheese is very well-drained to prevent a watery dough. If the dough is too wet, the papanași will absorb too much oil. Maintain a consistent oil temperature for even frying and to prevent burning or undercooking. Serve immediately for the best texture.
Easy Substitutions
For the ricotta, you can use well-drained cottage cheese. Any fruit jam can be used in place of berry jam. If you don't have vanilla extract, a pinch of lemon zest can add a nice aroma.
Storage & Reheating
Papanași are best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness. Reheat gently in a dry pan over low heat to slightly crisp them up.
Serving Suggestions
Serve these warm Papanași as a decadent dessert after a hearty meal. They also make a wonderful brunch treat. Pair them with a strong cup of coffee or a glass of cold milk. For an extra touch, dust with powdered sugar before adding the toppings.
Common Mistakes
1. Not draining the ricotta properly, leading to a wet dough and greasy doughnuts. Always press out excess moisture. 2. Overmixing the dough, which can develop the gluten too much and result in tough Papanași. Mix just until combined. 3. Frying at too low a temperature, causing the doughnuts to absorb too much oil and become soggy. 4. Frying at too high a temperature, leading to burnt exteriors and raw interiors. Use a thermometer.
Frequently Asked Questions
What kind of berry jam is best?
Raspberry, blueberry, or sour cherry jam are all excellent choices and commonly used in Romania. Choose one with a good balance of sweetness and tartness.
Can I make the dough ahead of time?
It's best to fry the Papanași shortly after preparing the dough. However, you can prepare the dough up to 30 minutes in advance and keep it covered at room temperature.
MORE TO KNOW
The key to perfect Papanași lies in the dough's consistency and the frying temperature. The dough should be soft and manageable, not too stiff or too sticky. If it's too stiff, the doughnuts will be dense; too sticky, and they'll be hard to handle and absorb too much oil. A good trick is to lightly flour your hands and the work surface, rather than adding excessive flour to the dough itself. Using a deep-fry thermometer is crucial for maintaining the ideal oil temperature, which ensures the Papanași cook evenly without burning on the outside or remaining raw inside.
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