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)
Preparation:
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