Try this recipe for Papanasi a traditional Romanian dessert the next time you crave doughnuts. Made with ricotta cheese and flavored with orange zest these fluffy donuts are a great winter comfort food.
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🌟 About This Recipe
- These fried cheese doughnuts are soft and tender on the inside and golden and crisp outside.
- Papanasi are different from the normal ring donuts you might be familiar with which are made with flour and yeast. These are made with Romanian cheese similar to ricotta, have very little flour and are yeast free.
- They are easy to make and taste divine.
- This recipe makes five Romanian cheese doughnuts, but it can easily be doubled to serve ten.
- It’s quick to make and a perfect dessert or treat to have on cold days.
- A budget friendly recipe when you make your own ricotta cheese.
What is Papanasi?
Papanasi is basically a yeast-free cheese doughnut and doughnut ball served with sour cream and a sweet preserve like sour cherry jam.
There are fried and boiled versions of this donut and I will be showing you how to make my version of a fried Papanasi.
To tell you the truth I’ve never made or even heard of Papanasi until recently. I came across it by accident when researching new recipe ideas.
It was a video in Romanian that got me curious. After watching the video and more like it I just had to make it, perfect it and share it with you.
Here is my version of how to make Papanasi ricotta cheese donuts.
🥘 Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Ricotta cheese – you will need to use a traditional style ricotta cheese that is grainy and almost dry.
Do not buy the spreadable ones that come in tubs. These have too much moisture in them and will make the dough extra soft and unmanageable.
I’ve also read on other blogs that you can use cottage cheese or feta cheese as a substitute, but I would not recommend this.
Look I’ve never made papanasi with cottage cheese but from my experience and looking at what I can buy here; the cottage cheese is much wetter than traditional ricotta.
If you do use cottage cheese, try and get the type with grains. Don’t use it straight from the tub, squeeze out as much liquid as you can, the drier you can get it the better.
Feta cheese is generally a salty cheese and I would not use it myself for this dessert.
If you can’t get ricotta you can make it yourself. See the recipe notes further down the page for more information on this.
Plain flour – only a small amount of flour is used and because of this the doughnuts are light in texture.
Baking powder – acts as a raising agent, which also helps to create a lighter doughnut.
Don’t be tempted to use more than 1 ¼ level teaspoon baking powder because using too much can give a soapy taste to food.
Eggs – use large eggs at room temperature. The eggs are separated, and the yolks are added to the dough at the start.
The egg whites are beating until thick and fluffy before being added at the end.
The beaten egg whites also act as a raising agent and is another reason why the donuts are light in texture.
Citrus zest – You can use the zest of an orange or lemon zest, the oils from the zest will release flavor into the dough.
You don’t need to use the zest, but it does give a lovely refreshing flavor to the doughnuts.
Vanilla – use vanilla paste or essence. This is also for added flavor.
Sugar – If you don’t like a sweet dessert you can reduce the amount of sugar you add to the doughnut dough.
Salt – a pinch of salt will help balance out all the other flavors. Without it you may find them a little bland or think that there is something missing.
Oil for deep frying - use vegetable oil or neutral-flavored oil.
🍳 Instructions
Step 1 - I have made my own ricotta cheese for this recipe; it’s cheap and very easy to make. Follow the recipe directions for my whole milk ricotta, using the ingredient quantities listed below (in the recipe notes section just after the step-by-step section) and you will have more than enough ricotta for this recipe.
When draining the ricotta allow it to hang for 10-15 minutes and squeeze it while still in the cloth (just be careful it can still be a little hot), this will remove most of the liquid making it dry enough to use in this recipe.
You will get about 500 grams (17 oz) of fresh ricotta and you will need about 400 – 450 grams of ricotta for the recipe.
You can make the ricotta cheese 2-3 days before making the recipe. Keep it covered and stored in the fridge until needed.
If using store-bought ricotta.
Place the ricotta cheese into the center of a clean tea towel and twist and squeeze out as much liquid as you can. The ricotta should look dry and crumbly (see image 1 above).
Step 2 - Place the ricotta into a large bowl and add the egg yolks, citrus zest, vanilla, and sugar mixing well.
Step 3 - Add the flour and baking powder and mix until well combined.
Step 4 - Beat the egg whites until they become foamy and stiff, then gently fold into the mixture.
Step 5 - Your dough should look something like this firm (see picture on the left) and slightly sticky.
Cover the bowl with a clean cloth and allow it to stand at room temperature for about 15 minutes.
Step 6 - Lightly oil your hands and the workbench makes it easier to handle the sticky dough.
Weigh five 120-gram pieces of dough, shape each into a round flat disc about 1 - 1 ½ fingers thick and place them on the oiled bench.
To make the doughnut holes, push your pointer finger into the center of each of the dough discs and shape, it to be about 2 cm wide.
With the remaining dough take 30-gram pieces and shape them into five small balls.
Step 7 - Pour some oil into a deep saucepan just enough so that it is you can deep fry the donuts.
Heat the oil over a low/medium flame. The doughnuts can be cooked once the oil has reached the correct temperature.
The correct temperature is when you can stick the end of a dry wooden spoon into the oil and see bubbles form around the handle and they are gently floating up.
If the oil bubbles are bubbling too hard the oil is too hot, reduce the heat and allow the oil to come to the correct temperature before frying the donuts.
If you cook the doughnuts in too hot an oil they will brown too fast and can end up being raw in the middle.
Step 8 - Carefully place one or two doughnuts and two balls into the hot oil and cook for about 7-8 minutes, turning them several times until they become golden brown.
The oil needs to be slightly cooler because the sugar in the dough will cause them to brown very quickly, making the look burnt and undercooked.
Remove with a slotted spoon and place on absorbent paper. Continue cooking until all the doughnuts are made.
- Tip: Cook 1 or 2 donuts at a time, keep them moving in the oil, and turn once you see the sides tuning and light golden color. After that turn frequently until light and golden.
Step 9 - Serve warm or hot. To serve place one doughnut onto a serving plate, spoon over the top of the doughnut, and then a little jam. Add a doughnut ball to the center of the doughnut and top with a little more jam and sour cream.
✏️ Recipe Notes
Which ricotta cheese to use?
Using the right type of ricotta will make all the difference to the recipe.
Store-bought ricotta
If you buy ricotta cheese don’t buy the spreadable paste types sold in tubs. These are too wet and are not suitable for this recipe.
Instead, buy the traditional style ricotta that has a grainy look. These are usually packaged in a plastic bowl with holes, tightly sealed in plastic. It’s firmer ricotta with most of the moisture removed similar to my homemade ricotta cheese.
Homemade ricotta
I have made my own ricotta cheese for this recipe; it’s cheap and very easy to make.
Follow the recipe directions for my whole milk ricotta, using the ingredient quantities listed below and you will have more than enough ricotta for this recipe.
- 3 litres of milk
- 1 ½ teaspoons salt
- 10 tablespoon white vinegar
When draining the ricotta allow it to hang for 10-15 minutes, this will remove most of the liquid making it dry enough to use in this recipe.
You will get about 500 grams (17 oz) of fresh ricotta and you will need about 400 – 450 grams of ricotta for the recipe.
You can make the ricotta cheese 2-3 days before making the recipe. Keep it covered and stored in the fridge until needed.
Flour
- You can use self-rising flour instead of plain (all purpose) flour and baking powder.
- The dough is naturally a little sticky so avoid adding extra flour because it will make the donuts hard. If needed you could add about 1 – 2 tablespoon more.
No. You are better off making and eating them straight away.
These are best prepared and made just before cooking. The reason for this is baking powder is used, it’s a rising agent and is activated once it comes in contact with moisture.
If left for too long the chemical reaction would have ended and your donuts won’t rise during cooking.
🍮 More Sweet Recipes
What Else Can You Make With Ricotta Cheese
More easy sweet treats:
I do hope you try this recipe for Papanasi. If you do make it! Please come back and leave a comment below because I would love to know how it went.
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📋 Recipe Card
Papanasi - Romanian Cheese Donuts
INGREDIENTS
- 500 grams (18 oz) ricotta cheese store bought or homemade - please see notes in the notes section below.
- 1 ¼ level teaspoons baking powder
- 100 grams (3.5 oz) plain flour
- 1 – 2 teaspoons grated orange or lemon zest
- ½ teaspoon vanilla extract
- 140 grams (5 oz) white granulated sugar
- 2 large eggs at room temperature
- ⅛ teaspoon salt
Deep frying
- Vegetable oil
For serving
- 200 grams (7 oz) sour cream or fresh cream lightly beaten
- 150 grams (5 oz) jam any variety but the darker jams do look better for presentation.
INSTRUCTIONS
Preparing the ricotta cheese
- If using store bought ricotta. Place the ricotta cheese into the centre of a clean tea towel and twist and squeeze out as much liquid as you can. The ricotta should look dry and crumbly.If using homemade ricotta and you made it as directed below in the notes, it should be dry enough to use as is. If not squeeze out the excess liquid as instructed above.
Make the Dough
- 1. Weigh 450 grams of ricotta cheese into a large mixing bowl.2. In a small bowl the baking powder and flour together.Put aside.3. Separate the eggs. Put the whites into a clean mixing bowl and add the yolks to the ricotta cheese bowl.4. Place salt, sugar, zest and vanilla into the ricotta bowl, and use a wooden spoon to combine the ingredients. 5. Mix in the flour a little at a time until well combined. If you find it too difficult to mix with a wooden spoon.6. Use an electric beater or hand whisk and beat the egg whites until it becomes stiff and soft peaks form. 7. Add the beaten egg whites to the ricotta mixture and mix until everything has combined. The mixture will be firm and slightly sticky.8. Cover the bowl with a clean cloth and allow and the dough to rest at room temperature for 15 minutes.
Shaping the donuts and donut balls
- Lightly oiling your hands and the work bench makes it easier to handle the sticky dough.9. Weigh five 120-gram (4.2 oz) pieces of dough, shape each into a round flat disc and place them on the oiled bench. To make the doughnut holes, push your pointer finger into the centre of each of the dough discs and shape, it to be about 2 cm (0.78 inch) wide.10. With the remaining dough take 30-gram (1 oz) pieces and shape into five round balls.Place the dough in the fridge for about 30 minutes, this will firm up the dough making it easier for you to put into the hot oil.
Fry the donuts
- 11. Pour some oil into a deep saucepan just enough so that it is you can deep fry the donuts. Heat the oil over a low/medium flame. The doughnuts can be cooked once the oil has reached the correct temperature. The correct temperature is when you can stick the end of a dry wooden spoon into the oil and see bubbles form around the handle and they are gently floating up. If the oil bubbles are bubbling to hard the oil is too hot, reduce the heat and allow the oil to come to the correct temperature before frying the donuts. If you cook the doughnuts in a too hot an oil they will brown to fast and can end up being raw in the middle.12. Carefully place one or two doughnuts and two balls into the hot oil and cook for about 7-8 minutes, turning them several times until they become golden brown. Remove with a slotted spoon and place on absorbent paper. Continue cooking until all the doughnuts are made.You don’t want to overcrowd the pan because, this will reduce the oils temperature and can lead to very oily doughnuts.
Notes
- 3 litres of milk
- 1 ½ teaspoons salt
- 10 tablespoon white vinegar
Sarah says
Oh my goodness they look delicious! Defiantly be making these for the next cold snap when I have a donut craving, yum!