Recipe for making papanasi by Dia

I have made cheese doughnuts many times using this recipe, especially when I have leftover cottage cheese in the fridge. I like that they are not complicated; everything is mixed in a bowl, and you don’t have to let the dough rest. I find them perfect for a weekend day or when you crave something sweet without spending too much time.

Quick Info

Total time: approximately 40 minutes
Preparation time: 20-25 minutes
Frying time: 15-20 minutes
Servings: 4
Difficulty: easy to medium
Recipe type: classic dessert, fried, suitable for serving immediately

Ingredients

250 g cottage cheese
80 g sugar
1 packet vanilla sugar
1/2 vial vanilla essence
2 eggs
200 g flour (you may not need all of it)
3 tablespoons semolina
1/2 packet baking powder or baking soda
grated lemon and orange peel
a pinch of salt
oil for frying
for serving: sour cream and cherry jam

Preparation Method

1. Place the cottage cheese in a large bowl. Add the sugar, vanilla sugar, vanilla essence, eggs, lemon and orange zest. Mix well with a fork or wooden spoon until smooth.

2. Add the semolina, baking powder or baking soda, and a pinch of salt. Mix again.

3. Start adding the flour gradually, mixing after each addition. You may not need all the flour, depending on how wet the cheese is. The dough should be soft but not too sticky to your hands.

4. Sprinkle some flour on the table. Turn the dough out and flatten it with your hands (no rolling pin needed) to a thickness of 1-1.5 cm.

5. Use a small glass to cut out circles from the dough. With a finger or a smaller mold, make a hole in the center of each circle, like doughnuts. From the cut pieces, form small balls.

6. Put a deep pan or pot on the heat with enough oil for frying (about 3-4 fingers deep). Let it heat well but not on too high a flame.

7. Fry the doughnuts in batches of 2-3 at a time. Turn them to brown evenly on both sides. Do the same with the small balls.

8. Remove them to absorbent paper to get rid of excess oil.

9. Serve warm, with sour cream and cherry jam.

Why I make this recipe often

I like that you don’t have to separate the eggs or use a mixer. It’s a quick recipe that doesn’t require rising. The ingredients are simple and always at hand. They are good immediately, without waiting for them to cool or sit.

Tips and Variations

Tips

Use well-drained cottage cheese so the dough isn’t too soft.
If the dough is too sticky, add another tablespoon of flour.
It’s important not to fry on too high heat; otherwise, they will burn on the outside and remain raw inside.

Substitutions

Vanilla sugar can be replaced with vanilla extract.
You can use only lemon zest if you don’t have orange.
Baking powder can be substituted with the same amount of baking soda (about 1/2 packet).

Variations

Cherry jam is classic, but you can use another type if you want.
For a different taste, you can add small raisins to the dough, but I prefer the simple version.

Serving Ideas

I like them with thick sour cream and lots of cherry jam, but they also go well with blueberry or cherry jam. They are best eaten warm but can also be served at room temperature.

Frequently Asked Questions

What kind of cottage cheese should I use?

Ideally, use dry cottage cheese, not too creamy. If it’s too wet, the dough will need more flour and may turn out denser.

Can I bake the doughnuts instead of frying them?

This recipe is for fried doughnuts. For baked doughnuts, the proportions and method are different. These doughnuts are fried in oil.

If I don’t have semolina, can I use more flour?

You can, but semolina helps with texture, so the result will be slightly different. If you replace semolina with flour, the doughnuts may turn out denser.

Can I keep the doughnuts for the next day?

They can be stored in the fridge, but they lose freshness and become denser. They are best when freshly fried.

Nutritional Values (Estimates)

One serving (approx. 2 doughnuts with sour cream and jam):
Calories: approx. 400-450 kcal
Protein: 12-14 g
Carbohydrates: 45-55 g
Fats: 18-22 g

Values may vary depending on how much jam and sour cream you use and how much oil is absorbed during frying.

Storage and Reheating

Fried doughnuts do not store well – they become soft and dry out. If any remain, they can be kept in the fridge and quickly reheated in the microwave or in a pan without oil, but the texture will not be as good as when they are fresh. I do not recommend keeping them for more than a day.

Recipe for making papanasi. Mix the cheese with sugar, essence, lemon and orange zest, and eggs. Gradually add semolina, baking powder, salt, and flour, mixing well; do not add all the flour if not necessary. Sprinkle some flour on the work surface and roll out the formed dough. Use a glass to cut out shapes and make a hole in the middle. Also, make small balls. In a pot, heat oil and fry the shapes one by one. Remove them onto a paper towel to absorb excess oil. Serve with sour cream and cherry jam. Enjoy your meal!

 Ingredients: Recipe for preparing papanasi: 250 g cottage cheese, 80 g sugar, 1 packet of vanilla sugar, 1/2 teaspoon of vanilla essence, 2 eggs, 200 g flour, 3 tablespoons of semolina, 1/2 teaspoon of baking powder or baking soda, lemon and orange zest, salt, oil for frying, sour cream, sour cherry jam.

 Tags:  doughnuts cottage cheese