Farmers Cheese Donuts
These delectable treats are served at all sorts of gatherings, including weddings and birthday parties, and are traditionally topped with generous amounts of honey. I love their delightful taste whether warm or cold, and they maintain their flavor even after a day or two. The dough resembles that of traditional Romanian papanasi, with just variations in shape and presentation. I prepare them quite frequently as many request the recipe, so I decided to share it online for convenience.
The amount of flour needed may vary depending on the cheese used. It’s best to opt for a drier cheese with minimal whey content for this recipe.
Combine cheese, egg, salt, sugar, baking soda, and vanilla in a bowl, and mix thoroughly.
Gradually add flour while stirring with a spoon.
Generously sprinkle flour on the work surface, and use a spatula or spoon to transfer the dough from the bowl.
The dough should be sticky; too much flour will make the donuts hard.
Gently flatten the dough ball using your hands. Flour your hands well to prevent sticking.
Cut the dough into small pieces, roughly the size of a walnut, using a knife.
Flour your hands and shape each piece into small balls.
Heat sunflower oil in a deep pan, ensuring it's deep enough for the donuts to float.
A small pot can be used to fry 2-3 batches with less oil.
Once the oil is hot, fry the donuts on medium heat to ensure even cooking without burning. Flip them for even browning.
Drain the fried donuts on a paper towel to remove excess oil.
Serve the donuts with honey drizzled on top. The honey pools beneath, creating a delightful presentation.
Optionally, sprinkle with powdered sugar before serving.
Enjoy!
