Papanași with Cheese

If the cheese is wet, drain it in a sieve and press out any excess liquid well. Transfer 400 g farmer's cheese into a bowl and mash lightly, leaving small curd crumbs.

Add 2 eggs, 75 g sugar, 1 tbsp vanilla sugar and the zest of 1 lemon. Mix until you get a smooth cheese mixture, without beating it into a smooth paste.

Separately, combine 230 g wheat flour with 1 tsp baking soda. Add the dry mixture to the cheese and quickly knead into a soft, slightly sticky dough; don't overwork it.

Cover the dough and leave it for 20 minutes at room temperature. Then dust your hands and the work surface with flour and divide the dough into 4 parts.

Divide each part roughly in a 3:1 ratio: shape the larger piece into a thick ring with a hole in the middle, and roll the smaller piece into a ball. You should end up with 4 rings and 4 balls.

Pour 500 ml vegetable oil into a deep frying pan or a shallow pot and heat well. Fry 1–2 rings and balls at a time over medium heat for about 2 minutes on each side, turning carefully a few times, until golden and cooked through inside.

Place the finished papanași on paper towels to soak up excess oil.

Serve hot: place a ball on top of each ring, and drizzle with 250 g sour cream and 150 g runny berry jam.