Have you ever tried the fluffy donuts called papanasi, have you ever bitten into one loaded with cream and jam? Well, here is your chance at the first Papanasi festival in Covaci, located in the Timis region.
Like a chubby puff of dough floating on an ocean made of cream and jam, a papanas is a popular dessert. You can find many recipes for these, those with a hole, those without, those stacked or not. But, regardless of its outer shape, they are all done the same, with a dash of creativity and a pinch of imagination.
Papanasi legend
There is a legend that it was a Danish captain who had both hands on the helm that decided to have some donuts on a stick to be able to eat them. Doing so, he also solved a common problem which is how to cook the inside of a donut.
Unlike traditional donuts made of flour, papanasi use semolina (kind of uncooked grits called gris in Romanian) and cottage cheese. These ingredients make papanasi fluffier. Although Romanian donuts, originating from Moldavia, are definitely fried, boiled donuts come from Austro-Hungarian cuisine and are typically found in Bucharest and Vienna. With the same basic ingredients like cottage cheese, grits and egg but without being fried, the boiled papanasi are a more delicate and lighter fare than the original recipe.
from tion.ro, translated by Sophie, cooking and picture Sophie
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