RomanianMedium · Warm
Romanian Fried Cheese Doughnuts with Yogurt
Cream cheese worked into a soft dough with egg and flour, then dropped by spoonfuls into hot oil where they puff and turn golden and hollow inside — papanași in everything but the name. They come out light, with a faint tang from the cheese, and the yogurt spooned alongside is not a garnish but the whole point of eating them. A sweet that is barely sweet, and better for it.
Prep
45 min
Cook
20 min
Rest
30 min
Total
1h 35m
Method
Make the Dough
1
2
Add the egg and milk, stirring until a soft dough comes together. Wrap in plastic and rest for 30 minutes.
Prepare the Cheese Filling
Assemble the Doughnuts
4
On a floured surface, roll the dough to about 5mm thickness. Cut into circles using a glass or round cutter.
5
Place a generous spoonful of the cheese filling in the center of each circle. Fold the dough over and pinch the edges firmly to seal, then gently roll into an oval doughnut shape.
Fry
6
Heat sunflower oil in a deep pot to 175°C. Fry the cheese doughnuts in batches, 3-4 minutes per side, until deep golden all over.
7
Heat sunflower oil in a deep pot to 175°C. Fry the cheese doughnuts in batches, 2-3 minutes total, turning once, until deep golden all over.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
1859
per serving
Protein
29g
Carbs
74g
Fat
162g
Sat. fat
37g
Fiber
3g
Sugar
18g
Sodium
552mg
VegetarianComfort FoodHigh FatHigh CholesterolHeart DiseaseWeight GainHigh ProteinCalcium Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
2.5
per serving
ricotta cheese drives 48% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
4
Sour
1
Bitter
0
Spicy
Textures
CrispyTenderCreamy
Aromas
DairyHerbalPungent
Kitchen Equipment
Primary Tool
StockpotStockpotMixing BowlRolling PinSlotted SpoonKitchen ThermometerBasting BrushPlastic WrapPaper TowelsFlour Duster
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Maintain oil at exactly 175°C during frying. Use a calibrated thermometer. Oil that is too hot will char the exterior while leaving the center raw; oil that is too cool will cause excessive oil absorption and soggy texture.
High Risk Population
The cheese filling contains raw egg yolks which are not cooked to safe temperature. This poses a risk to pregnant women, young children, elderly, and immunocompromised individuals. Consider using pasteurized egg yolks or cooking the filling briefly before use.
Cross Contamination
Raw eggs and egg yolks in the cheese filling can cross-contaminate other ingredients and surfaces. Use separate bowls, utensils, and cutting boards when preparing the filling. Wash hands thoroughly after handling raw eggs.
Storage
Fried cheese doughnuts are best consumed immediately. If storing, refrigerate within 2 hours in airtight containers. The yogurt sauce must be refrigerated separately and consumed within 24 hours due to dairy content.
Handling
When sealing dough around filling, ensure edges are firmly pinched to prevent filling from leaking into hot oil, which can cause dangerous splattering.
Equipment Safety
Use a deep pot with high sides when deep frying. Never fill oil more than halfway. Use tongs or a slotted spoon to gently lower doughnuts to avoid dropping them which causes oil splashing.
Pro Tips
Technique
Keep your oil at a steady 175°C — too hot and they burn before the cheese warms through, too cool and they soak up oil like sponges. A kitchen thermometer is your best friend here, trust me.
Substitution
No ricotta? Fresh farmer's cheese works, and I have used good quality cottage cheese in a pinch. Add a pinch more salt if your cheese is mild. These doughnuts are forgiving like that — they want to be made.
If you cannot find sunflower oil, peanut oil or canola will work fine for frying. Just keep an eye on the temperature and smoke point.
From the chef
These fried cheese doughnuts are barely sweet, and that is what makes them worth eating. A soft dough of flour, butter, egg, and milk wraps around a filling of ricotta and feta worked together until creamy — the feta's salt and tang cutting through the richness of the ricotta. Seal the edges firmly before they go into the oil, or the filling escapes and burns. Fry in batches at 175°C, three to four minutes per side, until deeply golden all over. The yogurt drizzled on top is not an afterthought — it is the cooling contrast that makes each bite make sense. Stir a little honey and salt into the yogurt before you serve.
TagsFriedCheeseYogurt SauceSweetTraditional
AllergensMilkEggsWheatGluten
Source: generated · May 30, 2026