How To Make Persian Donuts Recipes

PERSIAN DOUGHNUTS WITH SAFFRON AND ROSE WATER (BAMIEH)

Steps:

• Soak saffron in a bowl with 1/4c of boiling water for 20 minutes.
• Make the simple syrup. In a small pot, add 1 cup sugar and 1/2 cup water and boil until thickened. Make sure it does not caramelize. When almost thickened, add 1 Tb rose water and 3 tsp saffron liquid to pot and continue boiling for 3 more minutes. When done, put aside.
• In another pot, add 1 cup water, 2 Tb sugar and 3 Tb of butter. Put on low heat and stir until the butter is melted and everything blended.
• On low heat, add 1 cup flour to the pot and use a spatula to mix the flour into the butter until it looks like a dough ball. When done, remove from heat and allow to get at room temperature (I stuck it in the fridge to help speed it up).
• When dough is at room temperature, add it to a large bowl and mix in 2 eggs (1 at a time) until everything is incorporated. The dough is very sticky so it helps to use a hand mixer if you have one.
• Heat a large skillet with 1 in of oil and bring to 375 degrees.
• Transfer dough to a piping bag with desired tip and squeeze out small doughnuts into the oil. Use a knife to help cut the dough as you're frying them,
• Fry the zoolbias (dough) on each side until golden brown (2-3 minutes on each side). When done, use a mesh spoon to shake of excess oil and transfer them to saffron syrup. Coat the syrup all over the doughnuts.
• Repeat until all dough and syrup is used.

HOMEMADE PERSIAN ROLLS

Steps:

• Stir yeast and sugar into warm water, allow to stand for 10 minutes - it should get very bubbly.
• In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
• Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
• Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
• Line a couple of baking sheets with parchment paper, set aside.
• Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 12 x 18" or so.
• Use a pastry brush to spread melted butter all over the dough - you might not use it all, that's ok. Mix together the sugar and cinnamon, sprinkle evenly over the melted butter.
• Starting with one of the longer edges, tightly roll the dough up.
• Use a sharp knife to trim the ends so that they are flat, then slice the roll into 12 even rounds. Slightly flatten each roll between your hands, stretching out to an oblong shape and ensuring end is sealed to rest of dough.
• NOTE: I flatten mine a fair amount more than is traditional, as I am terrible at deep frying anything thick.
• Carefully place each roll onto the baking sheets, spacing them evenly and leaving room for them to rise.
• Cover pans with plastic wrap, allow to rise one more time - about 45 minutes.
• While waiting for the Persians to rise, start heating your frying oil to 350 F (180 C)
• In small batches, deep fry doughnuts for a minute or two - until golden brown on the under side - before carefully flipping and frying for another 1-2 minutes on the second side.
• Use a slotted metal spoon to transfer doughnuts to paper towel lined baking sheets or plates.
• Allow oil to come back up to temperature between batches.
• Allow doughnuts to cool completely.
• Whip butter , jelly, and jam together until smooth.
• Slowly add powdered sugar a bit at a time, until incorporated completely.
• Beat on high for 1 minute - mixture will be very, very thick.
• Lower mixer speed to lowest setting, and slowly add milk. Once incorporated, check for consistency - you want it thick, but soft enough to spread.
• Add more milk or sugar to achieve the consistency you want, if needed.
• Spread cooled doughnuts with frosting.

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.