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Papanasi Prăjiți
Delicious Moldovan fried doughnuts made from sweet cheese, typically served warm with sour cream and fruit jam.
🧂 Ingredienser
- 500 g Sweet cheese (brânză dulce)(well-drained, similar to ricotta or farmer's cheese)
- 2 large Eggs
- 50 g Sugar(plus more for serving)
- 1 tsp Vanilla extract
- 150 g All-purpose flour(plus more for dusting and rolling)
- 1 tsp Baking powder
- 0.5 tsp Salt
- for frying Vegetable oil
- for serving Sour cream
- for serving Fruit jam(cherry or blueberry recommended)
👨🍳 Fremgangsmåde
- 1
In a large bowl, combine the sweet cheese, eggs, sugar, and vanilla extract. Mix well until smooth.
💡 Professionelle Tips: Ensure the cheese is well-drained to avoid a soggy dough. - 2
In a separate bowl, whisk together the flour, baking powder, and salt.
💡 Professionelle Tips: Sifting the flour can result in lighter doughnuts. - 3
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, slightly sticky dough forms. Do not overmix.
💡 Professionelle Tips: The dough should be soft enough to handle but not sticky enough to adhere excessively to your hands. - 4
Lightly flour a clean surface and your hands. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly into a disc.
- 5
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium heat to 170-180°C (340-350°F).
💡 Professionelle Tips: Use a thermometer to ensure the oil is at the correct temperature. Too hot and they'll burn; too cool and they'll be greasy. - 6
Carefully place 2-3 doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, until golden brown and puffed up.
💡 Professionelle Tips: Turn the doughnuts gently to ensure even browning. - 7
Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 8
Serve the papanasi warm, dusted with a little extra sugar, and accompanied by generous dollops of sour cream and fruit jam.
💡 Professionelle Tips: Papanasi are best enjoyed fresh.
💡 Professionelle Tips
- ✓The quality of the sweet cheese is crucial for the flavor and texture of the papanasi.
- ✓If the dough is too sticky, add a tablespoon of flour at a time. If too dry, add a teaspoon of milk or sour cream.
- ✓Ensure the oil temperature is consistent for even cooking.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add lemon zest to the dough for a citrusy note.
- Some recipes include a small amount of semolina flour for a slightly different texture.