Traditional Papanași (Romanian Cheese Doughnuts)

Traditional Papanași (Romanian Cheese Doughnuts)

Papanași are a beloved Romanian dessert that beautifully blends rustic tradition with indulgent flavor. These fried cheese doughnuts are made from a simple dough of fresh cow’s cheese, flour, egg, and a hint of lemon, shaped into rings with signature “caps” and fried until golden.

Served warm and topped generously with thick sour cream and a tangy fruit preserve—typically blueberry or sour cherry—papanași are a true expression of Romanian comfort food. Crispy on the outside, fluffy and tangy within, they balance richness and brightness in every bite.

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Prep Time 20

Cook Time 15

Ingredients

For the dough:

250 g about 1 cup Romanian-style fresh cow’s cheese (brânză de vaci), or substitute with well-drained ricotta or farmer’s cheese
1 large egg
2 tablespoons sugar
½ teaspoon baking soda
Zest of 1 lemon optional, but traditional
1 teaspoon vanilla extract optional modern addition
Pinch of salt
3 –4 tablespoons semolina or flour just enough to bring the dough together
~150g about 1¼ cups all-purpose flour, for forming the dough and shaping

For frying:

Vegetable oil enough for shallow or deep frying

For serving:

200 g about ¾ cup thick sour cream (Eastern European style preferred)
100 g about ⅓ cup fruit jam (blueberry, sour cherry, or plum are most traditional)
Optional: Homemade blueberry sauce or preserves work beautifully

Instructions

Prepare the Dough:

In a large bowl, combine the cheese, egg, sugar, lemon zest, vanilla, baking soda, and salt. Mix until smooth and creamy. Add the semolina and slowly begin folding in the flour, a little at a time, until a soft, slightly sticky dough forms. It should hold its shape but remain moist and pliable.

Shape the Doughnuts:

Dust your hands with flour and divide the dough into 4–6 equal portions. For each portion, form a ball, then gently press a hole in the center with your thumb to create a ring. Save a bit of dough to form small round “caps” (the iconic little doughnut balls that sit on top).

Fry the Doughnuts:

Heat about 2 inches of oil in a deep skillet or pot to 325–350°F (165–175°C). Carefully lower each doughnut and its corresponding cap into the oil. Fry until golden brown and puffed—about 2–3 minutes per side. Remove and place on a paper towel-lined plate to drain.

Assemble and Serve:

While still warm, top each doughnut with a generous spoonful of sour cream and a big dollop of jam or fruit sauce. Place the small doughnut “cap” on top. Serve immediately.

Video

Notes

The Cheese Matters: Traditional brânză de vaci has a firmer, grainier texture than American ricotta. If using ricotta, make sure it’s well-drained—wrap it in cheesecloth and press it gently to remove excess moisture. Too much water will cause the dough to fall apart while frying.

Shaping Tip: Don’t worry about making perfect rings! Rustic is part of the charm. Just make sure the dough holds together without cracks, or it may break in the oil. Lightly flouring your hands as you shape will help immensely.

Sauce Suggestions: A simple homemade fruit sauce can elevate the dish. Simmer fresh or frozen berries with a tablespoon of sugar and a splash of lemon juice until thickened. This adds a fresh, tangy contrast to the rich cheese and sour cream.