Papanasi

Ingredients for 8 servings:

• 500 g quark, 20% fat
• 100 g sugar
• 2 eggs
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 tbsp lemon juice
• ½ lemon(s), peel, zest
• 200 g flour
• 1 tsp baking powder
• 200 g sour cream
• some milk
• 1 jar sour cherry jam or forest fruit jam, approx. 340 g each
• 1 liter of oil
• some flour for shaping

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 50 minutes

Romanian pastries

Drain the quark overnight in a sieve. The next day, combine the dry quark with the sugar, eggs, salt, vanilla sugar, lemon juice, and lemon zest. Then add the flour and baking powder and mix. If the quark was still too wet or the eggs too large, you may need to add more flour. Let the dough rest briefly. Meanwhile, heat the cooking oil in a saucepan. Form the dough into eight large and eight small balls. Drill a hole in the center of the large balls so that they are donut-shaped. You will need a lot of flour for this to prevent the dough from sticking. Now fry the dough rings and the small balls one after the other in the oil, turning them occasionally. Drain the dough on a paper towel. Mix the sour cream with a little milk until smooth. Warm the jam slightly. Serve the Papanasi as follows: Place a ball on a Papanasi ring, spoon one or two spoonfuls of sour cream and jam over it, and serve the Papanasi while still warm.