Separate the egg whites from the egg yolks, and place the egg whites in a medium-sized bowl.

Beat the egg whites with a hand mixer for about 3-4 minutes until you get a foam-like consistency.

In a medium-sized bowl, mix the farmer’s cheese with the egg yolks, sugar, baking soda, vanilla, and salt.

Add the beaten egg whites to the mix.

Add the flour in stages and knead lightly. Cover and let it rest for about 20 minutes.

Divide the dough into four equal parts. First, remove a bit from each part to create the four small round balls (see below). And then, turn each of the four big parts into flattened thick rounds. Then, using your finger, create the hole in the middle and smooth it out.

In a small pot, add the sunflower oil (or another neutral-tasting oil), so that you have about 6 cm (or 2.5 inches) height of oil. Over medium heat, bring the oil to around 350°F (180°C) and drop the dough in (as many as you can fit in just one layer so the oil covers them fully). Fry until golden (about 5-7 minutes for the big papanasi and 3-4 minutes for the little balls). You will likely have to do this in stages (one or two donuts at a time).

Once ready, carefully remove them from the pot and drain them either on a wire rack or on a paper towel.

Put each ball on top of the large rounds. Once your spheres have been nestled within each doughnut-shaped pastry, and all have been assembled on the plate, it’s time to get generous! Pour a generous amount of sour cream over each one, followed by a few spoonfuls of whole cherry or sour cherry jam.