Romanians do not waste anything so they deep fry the round dough that was cut out of the doughnut's center and place it on top of the Papansi (aka papanash) that is served with sour cherries jam and sour cream or whipped cream.
- Cook Time
- Prep Time
- 3 cups low-fat (3%-5%) soft, dry cheese (like Ricotta)
- 4 eggs
- 3.5 oz sugar, about 1/2 cup
- 2 cups (8.75 oz) all-purpose flour
- 1 tbsp vanilla extract
- 1 tbsp Rum extract
- 1 tbsp vinegar
- 1 teaspoon baking soda
- 1 cup flour - for coating (before frying
- Oil for deep frying
1. Mix all ingredients. Let the mixture rest for one hour in the fridge but take it out of the fridge at least half an hour before frying the doughnuts. The mixture should be at room temperature before frying.
2. Create little balls (ping pong size), dip them in a bowl of flour and remove excess flour. Flatten them with the palm of your hand and using a small round cookie cutter – cut out a hole at their center. Keep these little round "holes" for later. You'll deep fry them as well and serve them on top of the doughnuts.
3. Heat oil for deep frying. The oil SHOULD NOT be very hot for this kind of doughnut ! In fact – it should only start sizzling when you plsce the doughnuts in it. Fry only 3-4 at a time.
4. Turn each doughnut upside down every half a minute until it gets golden color on both sides.This will take several minutes.
5. Absorb the oil with a paper cloth, place the doughnut on a serving plate, fill the hole with sour cream, sour cherries or strawberry and place the little dough circles on top.
Odetta Shwartz's cooking book (an Israeli cook book)