Why You’ll Love This Recipe

I love this recipe because it captures the essence of Romanian home baking — simple ingredients, big flavor, and a beautiful presentation. The cheese gives the donuts a soft, slightly tangy texture that makes them distinct from regular fried dough. I also like how versatile it is; I can use ricotta, cottage cheese, or traditional Twarog depending on what I have on hand. The combination of warm donuts, cool cream, and fruity sauce is pure comfort on a plate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500 grams Twarog cheese (or ricotta/cottage cheese as substitutions)
300 grams flour
2 eggs
1.5 teaspoons baking powder
3 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Zest of one lemon
1.5 cups crème fraîche (or sour cream/yogurt as substitutions)
1.5 cups blueberry syrup (or blueberry jam thinned with water)
2 cups sunflower oil or other neutral oil for frying

Directions

1. I start by combining the cheese, eggs, sugar, vanilla, lemon zest, and salt in a large bowl. I mix everything until smooth and creamy.

2. I gradually add the flour and baking powder, stirring until a soft, pliable dough forms that’s easy to handle but not sticky.

3. I divide the dough into portions and shape each one into a round donut with a small hole in the center.

4. I heat sunflower oil in a deep pan to 175°C (350°F). Once the oil is hot, I fry the donuts in batches until golden brown on both sides, usually about 2–3 minutes per side.

5. I remove the donuts and let them drain on paper towels to absorb any excess oil.

6. To serve, I top each warm donut with a generous spoonful of crème fraîche and drizzle them with blueberry syrup. I like to serve them right away while they’re still warm and slightly crisp on the outside.

Servings and Timing

This recipe makes about 8–10 donuts. Prep time takes around 15 minutes, cooking time about 10 minutes, for a total of 25 minutes. Each serving, with toppings, has roughly 320 calories.

Variations

Sometimes I switch up the toppings — raspberry or cherry syrup works beautifully too. When I want extra texture, I add a few raisins or chopped dried apricots to the dough. For a lighter twist, I use yogurt instead of crème fraîche. These donuts can also be baked in a doughnut pan at 180°C (350°F) for about 15 minutes if I want to skip frying.

Storage/Reheating

I find that Papanasi are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. I reheat them gently in the oven at 160°C (325°F) for about 5–7 minutes to bring back their softness. I always add the crème fraîche and syrup just before serving so they don’t get soggy. If I want to make them ahead, I prepare the dough and fry them right before serving.

FAQs

What is Twarog cheese, and where can I find it?

Twarog is a type of fresh farmer’s cheese common in Eastern Europe. I find it in specialty or Eastern European stores, but ricotta or well-drained cottage cheese works perfectly too.

Can I bake Papanasi instead of frying them?

Yes, I sometimes bake them at 180°C (350°F) for about 15 minutes for a lighter version, though the fried ones are more traditional.

How do I know when the oil is at the right temperature?

I test it by dropping a small piece of dough into the oil — it should sizzle immediately and float to the top in a few seconds.

Can I use another type of berry syrup?

Definitely. Raspberry, strawberry, or cherry syrup are all delicious alternatives.

What’s the best cheese texture for this recipe?

I like using cheese that’s slightly grainy but not too wet. If it’s too moist, I drain it through cheesecloth before mixing.

How do I prevent the donuts from being greasy?

I make sure the oil is hot enough before frying and avoid overcrowding the pan.

Can I make the dough ahead of time?

Yes, I can prepare the dough a few hours in advance and keep it refrigerated until ready to fry.

What kind of oil is best for frying?

I prefer sunflower oil for its neutral flavor, but any light, neutral oil like canola or vegetable oil works well.

Can I use Greek yogurt instead of crème fraîche?

Yes, Greek yogurt gives a slightly tangier flavor but pairs beautifully with the sweet donuts and syrup.

How should I serve Papanasi?

I like to serve them warm on a plate with the crème fraîche spooned over the top and a generous drizzle of blueberry syrup.

Conclusion

Papanasi is one of those desserts that brings warmth and nostalgia to my kitchen every time I make it. The combination of airy, cheesy donuts with rich cream and fruity syrup is irresistible and uniquely Romanian. I love how simple ingredients come together to create such a beautiful and satisfying treat, perfect for sharing with family or indulging in after a cozy meal.