Bukarest - Papanasi (Romanian fried cheese doughnuts)
Units
Temperature
Servings
Ingredients
Dough
- 500 g quark rounded
- 2 eggs rounded
- 250 g flour rounded
- 60 g sugar rounded
- 5 g baking powder rounded
- 2 g fine salt rounded
- 500 ml neutral oil, for frying rounded
To serve
- 200 g sour cream rounded
- 150 g fruit jam, such as blueberry or cherry rounded
Method
Method
- Combine the quark, eggs, sugar, baking powder and salt in a bowl. Mix in the flour gradually, until a soft, slightly sticky dough forms. Let rest for 15 minutes.
- Divide into 4 large pieces and several smaller pieces (for the traditional small ball on top of each doughnut). Shape each large piece into a flattened ring with a hole in the centre; shape the small pieces into balls.
- Heat the oil in a wide pot to a moderate frying temperature, around 160 to 165°C.
- Fry the rings for 3 to 4 minutes per side, until deeply golden brown and cooked through to the centre. Fry the small balls for about 2 minutes per side. Drain on paper towel.
- Serve each ring topped with sour cream and jam, with a small ball balanced on top.
Notes
- Fry at a moderate, steady temperature, not very hot oil. The dough is thick; very hot oil browns the outside before the centre has time to cook through, leaving a raw, doughy middle.
- Test the oil temperature with a small piece of dough first. It should sizzle steadily and rise slowly, not violently; adjust the heat before frying the full batch.
- Let the dough rest before shaping. This relaxes the gluten, making the dough easier to shape into a clean ring.
- Best eaten warm, freshly fried. They lose their appeal once cold, since the contrast between the warm, tender inside and the topping is the whole point.
Ingredient substitutions
- Quark is essential to the authentic texture; a thick, drained yoghurt is the closest substitute if unavailable.
- Any fruit jam works for the topping; sour cherry is the most traditional choice.
- A dusting of powdered sugar on top is a simple addition alongside the cream and jam.