The papanas with sweetness remain the favorite dessert of the Romanians, and many believe that only at the restaurant they go out fluffy and gold. Chef Horia Manea disassemble this myth and show that they can be prepared as well at home, if you respect the correct steps. The secret is right in the way they are fried, and a single mistake can ruin your entire dessert.
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What are the ingredients used for papanas?
We will need for this recipe of 500 grams of cow cheese, 300 grams of flour, 2 eggs, 10 grams of baking soda, lemon peel, salt, 200 grams of cream and 150 grams of sweetness.
“We mix the cow’s cheese with the eggs, the vanilla sugar, the lemon peel and put very little salt. We mix everything well and add the baking soda. We combine the ingredients and put flour at the end. We must have a sticky dough, which we will keep in the refrigerator for 2 or 3 days. We put ourselves in flour and break the dough in two balls, one larger and smaller. We rolled the big one in the flour, and with the finger we make a hole in the middle to form the papanaș. We adjust everything with our hands, and in a pan we put oil ”, Chef Horia Manea explained to us.
Great care to fry the papanas
Horia Manea recommends that the oil is not very hot for the papanas to fry both on the outside and inside. Also, in the end, the chef advised us to use sour cream and blueberry sweetness to enjoy an authentic taste.
“The oil should not be very hot, because the papanas will fry on the outside, and inside it will not be penetrated. The little ball is left normal. We put both pieces of dough in the pan, fry on both sides, preferably 3 minutes.
Subsequently, the papanas are removed from the pan and put on a towel to go the surplus of oil. At the end we put them on a plate and serve them with sour cream and sweetnesspreferably of blueberries, full ”, He pointed out the chef.
Read on full recipe on click.ro
