Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
For serving
Method
Mix the brânză dulce (500 g) with the eggs (2), granulated sugar (100 g½ cup), lemon zest, vanilla (1 tsp) and salt. Add the semolina (50 g5 tbsp) and baking powder (2 g½ tsp).
Add the all-purpose flour (200 g1⅔ cups) gradually, only enough to make the dough handleable. It should stay soft and slightly sticky; too much flour makes heavy papanași.
Shape. With floured hands, take a tennis-ball-sized piece of dough and flatten it into a round about 8 cm (3 inches) across and 2 cm (¾ inch) thick. Poke a hole in the centre with your thumb, like a small doughnut. Roll the piece from the hole into a small ball for the top.
Fry. Heat the oil to 340°F (170°C). Fry the rounds and the small balls 2 to 3 minutes per side, until deep golden. Drain on paper.
Serve at once. Set a papanaș on a plate, top with a large spoonful of thick sour cream (300 g1⅓ cups), then sour cherry jam (200 g), and set a small ball on top. Eat hot.
Notes
- Ricotta needs draining overnight in cheesecloth in the fridge.
- Boiled version. Some regions boil papanași in water instead of frying; they puff up and float when done. Lighter, less crisp, same toppings.