Zoolbia Mahieh (Persian Doughnuts): February 2020, Week 1

Yield: Serves 8

Ingredients: Resource from Flora Afshar

1 cup all-purpose flour

3 tbsps. butter

2 eggs¼ tsp dried saffron

1 cup plus 2 tbsps white sugar

1 tbsp rose water

Vegetable oil

Unsweetened coconut (optional)

Sprinkle with unsweetened coconut as garnish (optional)


To make the syrup: Soak the saffron in boiling water for 30 minutes. Add 1 cup white sugar to a pot and add ½ cup water. Boil the mixture until thickened or resembles syrup

Add rose water and 1 tsp of soaked saffron to the pot and stir well, continue boiling for 3 more minutes

To make the dough: Add 1 cup of water to a pot and add 2 tbsps sugar and 3 tbsps butter. Stir over medium heat until the butter is melted. Add 1 cup flour and continue to stir over low heat until it comes together like dough.Place pot to cool down.

Once cool, add 2 eggs and still until well mixed.

Transfer the dough to a piping bag and use a decorating tip of choice.

Deep fry the dough and transfer the fried zoolbias (shake off excess oil) into the syrup and leave them for 5 minutes.

Place Zoolbias in a colander for a few minutes to drain


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