Alina Fintineanu, also known as the Luxe Baker, is a Romanian-Canadian who competed on season five of the Great Canadian Baking Show and has created some original recipes inspired by her childhood in Romania.
Celebrated on December 6, Saint Nicholas Day is an adored holiday where children traditionally put their boots outside for Saint Nicholas to fill with treats.
Here’s a recipe for Papanași (papa-nash), a cheese doughnut that is deep fried and covered in sour cream and jam, is one of Romania’s most nostalgic desserts.
Romanian fried cheese doughnuts | Papanași recipe
Yields 4 papanași with top ball
Ingredients
Cheese doughnuts
- 250g Baker’s cheese (I used MC Dairy brand, 12% fat and 61% moisture, purchased from Fortino’s – well-drained cow’s cheese with a higher fat content works also)
- 1 large egg, room temperature
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- Zest of ½ lemon
- Pinch of salt
- 1 cup (120g) all purpose flour, sifted
- ½ tsp baking soda
Whipping cream
- 1 cup 35% whipping cream, cold
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Sour cream (traditional topping)
- Blueberry jam (runny)
- 500g vegetable oil for frying
Instructions
In a large bowl, add the cheese, egg, vanilla extract, sugar, lemon zest and salt.
Mix with an immersion blender to break up the larger chunks of cheese, but do not mix into a smooth paste, it should still be rough.
Mix in the baking soda and most of the flour with a silicone spatula, reserving a few tablespoons
to dust the working surface and hands. Knead dough lightly until it forms a ball.
Do not overwork, as this will develop the gluten and make the doughnuts tough. The dough should be slightly sticky but manageable.
Add the remaining flour only if necessary.
Cover the dough with a piece of plastic wrap touching the surface and let rest for 1 hour in the fridge.
Divide the dough into 5 balls, about 95g each.
Using some of the remaining flour, dust your hands and shape each ball into a doughnut shape by slightly flattening it, then pushing a finger through the middle and gently rotating the doughnut around your palm. Place on a wax or parchment covered tray.
Divide the 5th ball of dough into 4 pieces, and roll them into 4 balls that will be the top of each papanaș.
Heat the vegetable oil in a medium saucepan until it reaches 338-347F (170-175C).
Fry 1-2 doughnuts and balls at a time, do not overcrowd the pan.
The doughnuts will cook for about 6 minutes, 3 minutes per side, and the balls will cook for 4 minutes, or until golden.
Transfer to a paper towel lined plate.
To make the whipping cream, place cold cream, powdered sugar and vanilla in the bowl of a stand mixer.
Using the whisk attachment, whip on medium-high speed until fluffy and light. Do not overwhip.
To assemble, place the doughnut on a plate and spoon sour cream (traditional) or whipped cream on top,
then some runny blueberry jam.
Add the ball in the middle and add a bit more cream and jam, letting it run down. Serve papanași hot and fresh. Enjoy!