Persian doughnuts with floral flavors of rose water and saffron are also known as bamieh.
Assal pastries is in Southern California (Irvine for local folks) and is filled with Persian treats, including these addictive sweet Persian doughnuts. This is unlike the typical American bakeries we're used to here and is filled with aromas or orange and rose and colors of gold and pistachio.
Bamieh are Persian doughnuts that are fried and then soaked in a syrup.
The dough recipe is very similar to a pâte à choux, which is the dough used in making salted caramel eclairs.
The simple syrup is made up of water, sugar and gorgeous floral, golden saffron.
This recipe for these Persian doughnuts makes a lot but trust me, they won't last long in your house. Once you coat the doughnuts in the saffron simple simple, the outside is glistening and gets a little sticky.
When you take a bite, you first notice the perfect outside which is crispy and sweet and then the inside is so soft and bursts with sweet syrup. The rose water is not overwhelming but noticeable.
If you can't find rose water, you can make it yourself! Here is a simple recipe for making rose water. I highly suggest keeping a bottle in stock.
How to Make Bamieh (Persian Donuts)
1) Soak saffron in a bowl with ¼c of boiling water for 20 minutes.
2) Make the simple syrup. In a small pot, add 1 cup sugar and ½ cup water and boil until thickened. Make sure it does not caramelize. When almost thickened, add 1 Tb rose water and 3 teaspoon saffron liquid to pot and continue boiling for 3 more minutes. When done, put aside.
3) 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.
4) 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).
5) 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.
6) Heat a large skillet with 1 in of oil and bring to 3725 degrees.
7) 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.
8) 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.
9) Repeat until all dough and syrup is used.
More Persian inspiration
Persian Doughnuts with Saffron and Rose Water (Bamieh)
LittleFerraroKitchen.com
Ingredients
- 1 Cup flour
- 3 tablespoon butter
- 2 Eggs
- ¼ teaspoon saffron
- 1 Cup sugar
- 1 tablespoon rose water
- Vegetable or canola oil for frying
Instructions
- Soak saffron in a bowl with ¼c of boiling water for 20 minutes.
- Make the simple syrup. In a small pot, add 1 cup sugar and ½ cup water and boil until thickened. Make sure it does not caramelize. When almost thickened, add 1 Tb rose water and 3 teaspoon 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.
mega says
Hi Samantha, I think there's a typo for the temperature, it says 3725.
Samantha says
Thanks Mega! I will update it, should be 375 Fahrenheit.
Lauren says
Hi! When I made the dough it was not the consistency from when you added the flour to the butter. My dough was pretty sticky.
Samantha says
Hi Lauren! Yes it will be sticky...did the recipe come out ok for you? It will be sticky but keep stirring until you get a ball of dough. let me know if you have any more questions!!
Rachel says
Hello! This looks so delicious, so excited to try!! One question - can the dough be made the night prior and refrigerated?
Thank you!
Samantha says
Hi! You know, I have not tried that but honestly think it will be fine! Good luck and please let me know how it comes out!
Leila Sorrells says
About how many servings does this recipe yield?
Samantha says
Hi Leila! They are quite rich but small and if I remember correctly, they make about 14'ish little donuts. I would say 2-3/person so about 6-7 servings.
Jude says
Thank you for the recipe in photo form and then written. Just learned about these Persian doughnuts but most recipes were in video form. I hate following videos to learn how to do things. The way you did it is perfect!
I plan to make these for any get-togethers friends and I have where we all bring something to eat. I'm normally asked to bring my Butter Toes (little yeast raised baked balls, slightly sweet from honey and then brushed with butter). I want to try something different. I don't dare make these for just my son and I. We'd probably eat them all in one day! Not good for my waist and hips. 😀
Going to look over your blog and recipes now and if I like even a few, I'll be subscribing.
Samantha says
Please let me know how the doughnuts came out! They are so delicious!! I love the saffron with rose water and honey combination...heavenly!
oshin says
Zoolbiah and bamieh are 2 different things, as in they have two different shapes. They are often served together. What you made here is bamieh. Zoolbiah looks like a web.
Samantha says
Thank you for the clarification! I will update the post! 🙂
Nancy @ gottagetbaked says
Wow, Sam, your bamieh look like little pieces of art - they're so vibrantly golden from the saffron! These remind me a little of loukoumades (Greek donuts) in that they're little bites of crispy light dough smothered in syrup. I've never had anything made with rosewater, nor have I had a sweet dessert with saffron so I'm super intrigued. I'm glad you were able to find this recipe and can now recreate it at home!
Samantha says
Seriously, I need to make more things with for water! It's a fabulous ingredient! Find it if you can'
narges says
hi
thank you for your recipe but my bamieh getting mushy ,what is the reason?
thank you in advance
Samantha says
Hi Narges...my only suggestion would be to check the temperature of the oil when fring. The oil should be hot enough so that it sizzles when you put the bamieh in. Good luck!
Erin @ The Spiffy Cookie says
Those are beautiful!