Eggless Bamieh | Persian Doughnuts with Saffron and Rose Water

Bameih or Bamiyeh are Persian doughnuts that are deep fried and soaked in saffron and rose flavored sugar syrup. A delish Middle-Eastern snack to enjoy with your evening tea.

Persian doughnuts | Doughnuts around the world | Sweet treats from Persia | How to make Persian doughnuts | How to make sweet bamieh | Recipe for Bamiye | Persian doughnuts soaked in saffron and rose water | Rich and exotic Middle eastern doughnuts | Middle Eastern Sweets | Middle Eastern Cuisine

Doughnuts | Donuts

A classic doughnut (or donut) is a soft, sweet treat that’s usually deep-fried and either ring-shaped or filled. Made from a simple dough of flour, sugar, with or without eggs, and butter. They are are light, fluffy, and totally irresistible.

They’re often glazed with sugar or chocolate, and topped with sprinkles or filled with jam, cream, or custard. Whether it is the classic glazed or an exotic gourmet one, they are irresistible. Perfect with coffee, loved for their variety, taste, and that melt-in-your-mouth goodness.

Doughnuts : Around the World

When most of us think of doughnuts, we picture the classic ring-shaped treat glazed with sugar or dripping with chocolate. But did you know that nearly every culture has its own version of fried dough? From spiced coconut buns to syrup-soaked bites, doughnuts come in many forms — and they’re all delicious.

Let’s take a quick trip around the world through some of the most beloved international doughnuts.

Bakhmri – Yemen’s Breakfast Bread, Soft, pillowy, and slightly sweet, Bakhmri is a Yemeni fried bread. A traditional yemeni snack, often served with honey or bean stew. Perfect for breakfast or tea.

Oliebollen – Dutch Winter Doughnuts, Oliebollen are Dutch doughnuts made with a yeasted batter. They are filled with raisins or currants, and dusted with powdered sugar. A festive treat during New Year.

Loukoumades – Greek Honey Puffs. Crispy on the outside, soft inside, loukoumades are bite-sized Greek doughnuts. Soaked in honey syrup and sprinkled with cinnamon or sesame.

Berliner – Germany’s Jam-Filled Delight. Jam-filled and sugar-dusted, Berliners are round German doughnuts without a hole. Fluffy and sweet, they’re a carnival and bakery favorite.

Krafne – Croatian Carnival Doughnuts. Krafne are soft, airy doughnuts filled with jam, chocolate, or custard. Popular during Carnival, but enjoyed year-round for their rich and fluffy texture .

Swahili Buns, Mahamri or Mandazi – These triangle-shaped buns are made with coconut milk and cardamom. popular in East Africa. They are lightly sweet and perfect with chai.

Puff-Puff/Bursalid , Popular West-African doughnut, made of fried yeasted dough. Often enjoyed as a street food, soft and airy and slightly sweet.

Finally our traditional Indian savory doughnut with hole, the famous Urad dal Vada.

Whether it’s the fluffy Berliner from Germany, the syrupy loukoumades from Greece, or the spiced mandazi from East Africa. Doughnuts tell a sweet story in every culture. If you love fried dough (and who doesn’t?), trying these global doughnut varieties is a must for any food lover.

What is Bamieh | Bamiye | Bamiyeh ?

Bamieh are traditional Persian mini doughnuts made from fried dough, soaked in a fragrant saffron and rosewater syrup. The name bamiyeh means “okra” in Persian and Arabic . A playful reference to their shape, which looks like tiny okra pods. The traditional recipe uses egg, I have made this recipe Eggless.

Unlike the savory okra stew also called Khoresh Bamieh, these sweet, crispy bites are a popular Iranian dessert. Especially during Ramadan, and they are perfect with hot tea!

Why You’ll Love These Eggless Persian Bamiyeh Doughnuts

• 100% Eggless Bamiyeh: Crispy on the outside, soft and syrupy on the inside – the perfect traditional Persian treat.
• Infused with Saffron and Rosewater. Each bite offers an authentic Persian taste, delicately flavored with saffron and rosewater syrup – sweet, floral, and utterly addictive.
• A Unique Twist on Classic Doughnuts. Bamiyeh are a unique take on fried dough. They offer a cultural twist with their choux-like texture. Their golden, okra-shaped appearance is distinctive.
• Perfect for Celebrations or Tea Time. Traditionally made during Ramadan, Bamiyeh is perfect for festivals, special occasions, or simply to enjoy with your evening chai.
• Crispy, Sticky, and Bite-Sized. These mini doughnuts are small and crisp. They are soaked in just the right amount of syrup. No forks are needed, just pop and enjoy!
• Made with Simple Ingredients, Big on Flavor. No fancy ingredients here — just pantry staples turned into something magical with a little saffron, rosewater, and love.

Step by Step Instructions to make Persian Bamieh

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• Let's make the sugar syrup first. Soak saffron in hot water for 2 minutes. Boil sugar and water, to make thick syrup. Take care not to caramelize. To this add soaked saffron and rose water.
• To make the bamieh dough. In a small saucepan, take water, butter and sugar together, let the butter melt. Add flour to this and using a spatula mix it together to form a smooth dough.

• Let the dough rest. To this add ener-gy egg replacement powder or flax egg. Mix well and make a smooth dough.
• To deep fry the bamieh, use a piping bag with star mould. I used my chakli press with star mold.
• Heat oil in a pan. Take the dough into the piping bag. Pipe directly into hot oil like churros.

• Using a scissors snip an inch of dough while pressing it in the hot oil. Deep fry this on both sides, until golden brown.
• Repeat the same for the rest of the dough

Persian Bamieh | Persian Doughnuts with Saffron and Rose Water

Bameih (Ba-miye) or Bamiyeh are Persian doughnuts that are deep fried and soaked in saffron and rose flavored sugar syrup. A Perfect treat to celebrate your special occasion.

5 from 6 votes

Print Pin Rate

Servings: 5

Calories: 331kcal

Ingredients

For the dough

• 1 cup flour
• 3 tablespoon butter
• 2 tablespoon sugar
• 1 tablespoon Egg replacement powder Ener-gy mixed with ¼ Cup water (2 Eggs)
• Vegetable oil for frying

Sugar Syrup

• ¼ teaspoon saffron
• 1 cup sugar
• 1 tablespoon rose water

Instructions

For Sugar Syrup

• Soak saffron in a bowl with 2 tablespoon warm water for 20 minutes.
• Take Sugar with ½ cup water and boil to make thick syrup. Take care not to caramelize, when it is almost thickened, add rose water and saffron water to it and take it off the stove.

For the Bamieh dough

• In a small saucepan, take water, butter and sugar together, let the butter melt. Now reduce the flame to simmer and add flour to this and using a spatula mix it together to form a smooth dough.
• Let the dough rest for 10 minutes. In that time, take the egg replacement powder and mix it with water and add it to the smooth dough and mix well.

Lets Make Bamieh

• Divide the dough into 3 portions. You need a piping bag with star nozzle, i couldn't find my piping bag, so i used my chakli press with star mould. Heat oil in a frying pan, when it is hot enough.
• Press the dough directly into hot oil, using a scissors snip an inch of dough while pressing it in the hot oil. Deep fry this on both sides, until golden brown.
• Do not be in a hurry while frying, the dough takes time to turn golden brown. It takes around 7-8 minutes to fry. Remove it from oil, let it drain on a kitchen towel. After 5 minutes put the fried bamieh into the sugar syrup.Let it soak until it is served.
• Repeat the same for the rest of the dough. While transferring the fried bamieh, give a good toss so that it is well coated with sugar syrup.
• They stayed fresh on the counter for a day, next day i stored in the fridge, while serving just warm it for 10 seconds for the syrup to melt a little.

Notes

• You can swap egg replacement powder with flaxmeal egg. Just mix 1 tablespoon flaxseed meal with ¼ cup water. Let it sit for 10 minutes for a gel like consistency

Nutrition

Calories: 331kcal | Carbohydrates: 64g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 41mg | Fiber: 1g | Sugar: 45g | Vitamin A: 210IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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