In our country they were made at all events - weddings, birthdays, etc. and must be served with plenty of honey on the plate. I really like that they are delicious and warm or cold, even after 1-2 days. The dough is similar to that of Romanian papanasi, only that the shape and the way of presentation differ a little. I make them quite often, many ask me for the recipe, and I said to put them on the site, so that I don't have much to tell everyone.
The quantities of flour can vary depending on the type of cheese used, I would recommend taking for something like this always drier cheese, without much whey.
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Put cheese, egg, salt, sugar, baking soda, vanilla in a bowl, mix.
Add flour, mix with a spoon.
Sprinkle a lot of flour on the work table and with a spatula / spoon remove the dough from the bowl.
It is normal for the dough to be more sticky, if you put a lot of flour in it, the papanas will be hard and not tender at all.
Gently level the dough ball with your hands, it helps you with a lot of flour not to stick to your hands.
Cut small pieces of dough with a knife - about the size of a walnut.
Take each piece with your hands sprinkled with flour and form small balls.
Heat the oil well in a deeper pan or pan - make sure the oil level is high enough for the papanas to float in it. That's why I use small tuci to make 2-3 rounds of papanasi, but the oil level can be higher at a relatively lower amount of oil.
After you have hardened the oil well and put the papanas to be fried, make sure that it is a medium heat - so that it is done freely and does not crow.
You look good on both sides.
Remove them on a paper towel and let the oil drain.
They are served so simple with honey poured over them - it drips under the papanasi and on the table they look as if they are floating in honey.
And possibly / optionally sprinkle with powdered sugar.
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