Zoolbia And Bamieh Recipes
PERSIAN DOUGHNUTS WITH SAFFRON AND ROSE WATER (BAMIEH)
Adapted by Aashpazi.com
Provided by Samantha Ferraro
Number Of Ingredients 7
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.
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- Add the wheat starch and the yogurt to a dish and mix them. When they are completely mixed, add the flour and the baking powder. Once again mix the ingredient sand finally add the brewed saffron and mix the ingredients. The final mixture should be neither too thick nor too weak. Use a to separate the dough from possible non-dissolved pieces of wheat starch. Cover the dish with plastic wrap for at least an hour. After some time, small bubbles must be formed on the mixture.
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- 1. Make the batter. In a small bowl, combine cornstarch, flour, and yogurt and cover. Let rest at room temperature at least four hours and up to 12 hours.
- 2. Make the sugar syrup. In a small saucepan over medium heat, combine sugar with ½ cup water. Bring to a boil, then reduce heat to medium and simmer until sugar has completely dissolved and mixture forms a thick syrup, about 5 minutes.
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