Cheese doughnuts

I made papanasi for the first time after I stumbled upon a hefty piece of cottage cheese forgotten in the fridge, and it seemed a shame to let it go to waste. I admit, my first attempt didn’t turn out great – I added too much flour out of excitement, and ended up with some pretty dense balls. I remember struggling to shape them, with sticky dough up to my elbows, and promised myself that if I tried again, I would pay attention to details and not rush. In the meantime, I've kept testing – for the kids, for guests, or simply when I crave something warm, filling, sweet but not too sweet. This recipe is the version that works every time at my house, and especially nothing is left on the plate. Maybe also because I always serve them warm and pile on mountains of sour cream and jam on top.

Quick info
At my place, for 8 large papanasi (4 servings, 2 each, if you’re a normal person), it takes me about 45 minutes from start to finish, maybe an hour if I get distracted and waste time. The difficulty isn’t high, but it’s not something to leave to a child – you need to be brave with the sticky dough and patient with the hot oil, otherwise you end up with greasy or raw dumplings in the middle. So, I’d say it’s a medium level, good for anyone who has handled a whisk and spatula, not just a cutting board.

Why I make this recipe often
Honestly, papanasi are that kind of dessert that I don’t need a reason for. When the cheese is fresh and I have eggs in the fridge, it seems a shame not to try. It doesn’t cost much – the ingredients are simple, you usually have them at home, and it’s the kind of sweet you can make even if someone drops by at 9 PM. Plus, it saves you when you want something more substantial than a slice of cake, without rushing to the pastry shop or standing by the oven for hours. My kids ask for them almost weekly, and I love to eat them hot, with cold sour cream on top – it’s the ultimate combination. And if one or two are left, no worries, they can be reheated in the morning with coffee.

Ingredients and their role
The list isn’t long, but each ingredient matters. For this batch, I used:

- 400 g cottage cheese – it should be as fresh as possible, well drained, neither dry nor too watery. If it’s too wet, I remove some whey or add a bit of flour, but I don’t overdo it. The cheese is the base, it gives flavor and texture.
- 4 eggs – I separate them, the yolks go into the mixture, and the whipped egg whites add fluffiness and lightness. If I only use yolks, the papanasi will turn out heavy.
- 300 g flour – here’s the catch: if the cheese is wetter, I don’t add all the flour at once. The flour binds the dough, but if you add too much, you’re done for; they become hard and dry.
- 4 packets of vanilla sugar – I usually add more, I love the aroma. If you have real vanilla, even better.
- 1 packet of baking powder – don’t skip this, they won’t rise at all without it.
- oil for frying, about 400 ml, enough to have a good amount in the pan, like with donuts, otherwise they won’t brown well.
- thick sour cream, as much as needed, for serving – I don’t bother measuring, I just put a big bowl on the table and everyone takes as much as they want.
- jam – my favorite is blueberry or sour cherry, but it works with apricot or raspberry too. It’s important that it’s a bit tart and not swimming in syrup.

Preparation steps (numbered + explanations and tips)

1. I start with the eggs. I crack the four eggs and separate them, being careful not to let any yolk slip into the whites. I used to do this directly over the bowl, but I learned it’s better to separate them in a small bowl, so I don’t ruin everything if I drop a shell.

2. I add the well-drained cheese, vanilla sugar, and baking powder to the yolks. I mix with a fork, but you can also use a whisk if you want it finer. I try not to mash everything completely, leaving some structure, not turning it into a paste. If the cheese is a bit coarse, I actually like it.

3. I whip the egg whites until stiff, with a pinch of salt. I usually use a mixer for at least 3-4 minutes. If I don’t whip them enough, the dough won’t rise properly. I then fold them into the cheese mixture carefully, so I don’t lose all the air. I use a spatula and take my time.

4. Now comes the delicate part: the flour. I add it gradually, not all at once. I put 200 g in at first and then add more with a spoon, until the dough no longer sticks excessively to my hands, but it shouldn’t be too hard. If it’s too tough, the papanasi will be hard. If it’s too soft, they risk falling apart while frying. I try to find the middle ground – something I can shape but still feel fluffy.

5. I grease my hands with a bit of oil and break off pieces about the size of a ping-pong ball (for the large ones). I first shape a ball, then flatten it slightly, making a hole in the middle with my finger (just like with donuts), but without making the ring too thin. Then, I shape some small balls, which will go on top when serving. I leave them on baking paper or a wooden board, so they don’t stick.

6. I heat the oil in a deep pan or pot (over medium to high heat). When I drop a small piece of dough in and it sizzles immediately, it’s ready. I don’t skimp on oil; the papanasi should float a bit, otherwise they burn on one side and stay raw in the middle. I put in 2-3 at a time, so the temperature doesn’t drop and they don’t stick together.

7. I fry them until they are nicely browned on both sides. At my place, it takes about 2-3 minutes on each side, but I look at the color, not the clock. I take them out onto a paper towel to absorb the excess oil.

8. When serving, I place a large flat one on the plate, a small ball on top, pour cold sour cream over, and add tart jam on top.

Practical tips and common mistakes
The biggest risk is adding too much flour – the papanasi turn out hard, and no matter how good the cheese is, you can’t fix them. I prefer to leave the dough a bit softer and work with oiled or floured hands. When frying, if the oil isn’t hot enough, the papanasi absorb too much and become greasy. Don’t flip them too often, as they can easily break when hot. Also, be careful with the baking powder – don’t forget it and don’t put half a packet, otherwise they will remain flat like pancakes.

Substitutions and adaptations
For those who want to avoid gluten, you can try rice flour or a gluten-free mix, but you need to adjust the quantity – usually, it requires less. I’ve also tested with ricotta when I couldn’t find cottage cheese; it’s softer, so I add a bit more flour, but they turn out more tender. No vanilla sugar? Use vanilla extract or lemon zest, so it’s not too bland. For frying, you can also use lard (for those who are strict), but I prefer oil because it’s cleaner.

Variations
Some add raisins, but I don’t like finding hard bits in my papanasi, but if you like them, go ahead, no one will say no. You can also add grated lemon or orange zest to the dough, especially in winter. Or even a bit of granulated sugar if you feel the cheese is bland. Papanasi can also be made in the oven – if you want a lighter version, shape them, place them on a baking tray lined with baking paper, drizzle with a bit of melted butter, and bake at 180 degrees for about 25-30 minutes, until they are lightly browned.

Serving ideas
I always make them with thick sour cream and tart jam for contrast. If you feel adventurous, add whipped cream and fresh fruit. Sometimes I sprinkle powdered sugar on them if they’re for kids. For drinks, cold milk or coffee works if I eat them for breakfast. If you want to include them in a more serious menu, I see them as a dessert after a light soup, not after heavy meats or dishes. And don’t let them cool too much – they are best hot.