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Bamiyeh | Persian sweet Fried dough pastry

Shirin Tahanan
Bamiyeh is an easy-to-make deep-fried dessert found in Iran. It is made using all-purpose flour and sugar syrup and can be made in 1 hour.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine Persian

Ingredients
  

The Syrup

  • 60 ml Water
  • 100 g Caster Sugar
  • 1/2 tbsp Bloomed Saffron
  • 2 tbsp Rose water
  • 1 tsp Glucose or corn syrup
  • 1/2 tbsp Fresh lemon juice

The Batter

  • 250 ml water
  • 30 g unsalted butter (cubed, room temperature)
  • 1 tbsp caster sugar
  • 1 tsp cardamom
  • 130 g plain flour
  • 50 g egg (one medium egg, room temperature)
  • 1 tbsp semolina optional
  • Salt
  • Oil

Instructions
 

  • In a saucepan, add sugar, water, glucose and lemon juice together. Stir until everything is dissolved. Bring the mixture to a boil.
  • Reduce the heat and let the syrup simmer gently for about 6-7 minutes.
  • Add the saffron, rosewater and simmer for 1 minute longer. Turn off the
    heat and let it cool.
  • In a saucepan, over medium heat melt the butter in water.
  • Stir in the flour, sugar, cardamom and salt using a spatula until a smooth
    dough forms.
  • When the dough begins to pull away from the sides of the pan, remove
    the pan from the heat, transfer to a bowl and let it cool a bit.
  • Break the egg in the dough stir until fully incorporated.
  • Add the semolina combine well.
  • Transfer batter to a pastry bag fitted with a star tip.
  • Pour vegetable oil into a deep frying pan and heat up un medium heat.
  • Once the oil is hot, squeeze into the oil and cut each piece using
    scissors
  • Turn the pieces over and around so they brown evenly.
  • When evenly browned, remove them from the oil and drain on paper
    towels.
  • Add them hot in to the cool syrup and let them soak it up.
  • Arrange the syrupy sweets on a serving plate garnish the Bamiyeh with
    ground pistachios and rose petals.
Keyword Bamieh