Persians are cinnamon bun doughnuts with a raspberry buttercream! The combination is a match made is heaven… well actually made in Thunder Bay, Ontario!
Persians – Thundery Bay Doughnuts Recipe
Persians are a cinnamon bun turned doughnut topped with a sweet and fruity raspberry buttercream. These doughnuts were created in Thunder Bay, Ontario and are a local favorite! If you love cinnamon buns you have to try these doughnuts. The dough is light and airy with a beautiful cinnamon swirl.
The raspberry buttercream frosting adds the perfect amount of sweetness with a pop of freshness from the pureed raspberries. I love making these doughnuts during berry season! There is nothing better than a fresh berry buttercream.
What is in Persians?
- The doughnut dough is very similar to cinnamon buns. Using pantry staple ingredients the dough comes together in a flash. After rising, the dough is rolled out and butter, cinnamon and sugar are layered on top. When rolled this filling creates the beautiful cinnamon swirls.
- The raspberry buttercream frosting is a not only beautifully pink and speckled with pieces of raspberry but it is so easy to make. Traditionally, shortening is used in the frosting but butter can be used instead and that is how I prefer to make my frosting.
- Raspberry jam can be used instead of fresh pureed raspberries but I highly recommend using fresh berries for the ultimate color and taste of this frosting.
How to Make Persians
Full Printable Recipe at Bottom of Page
Make the Dough
1 In a large bowl or stand mixer with a dough hook, mix milk, dry yeast and ¼ tsp of white sugar and let it proof for about 5-10 minutes or until a foam forms on top.
2 Add the egg and melted butter to the yeast mixture and stir well.
3 Add the 1/4 cup of sugar and salt to the bowl. Gradually mix in the flour. Mix for about 8-10 minutes or until a smooth dough ball forms, or mix by hand and knead for 10-15 minutes until a smooth dough ball forms.
4 Grease a large bowl with the oil. Place the dough ball into the bowl. Rise in a warm place for about 1-2 hours or until doubled.
5 In a small bowl mix the brown sugar and cinnamon. Set aside.
Shape the Doughnuts
6 Once the dough has doubled, gently punch it down with your hand in the bowl. Turn the dough out onto a flat floured surface (Ex. Kitchen counter). Roll it flat with a rolling pin into a 12 x 18 inch rectangle.
7 Spread the room temperature butter over the dough and sprinkle the cinnamon sugar on top. Gently press the cinnamon sugar into the dough.
8 Roll the dough tightly into a log starting with a long side of the rectangle. Slice the roll into 12 even pieces.
9 With the cinnamon swirl facing up, use two hands to press down to flatten the roll against the kitchen counter. By using two hands it will naturally form an oval shape. Carefully pick the roll up off of the counter and stretch out into and oval shape as needed. Pinch the seam that was created when rolling the dough.
10 Place each roll onto a baking sheet, spacing them out to leave room for them to rise. Cover with plastic wrap or a lint free towel and allow to rise for 30 minutes.
Cook the Doughnuts
11 In a large pan or skillet, heat enough oil on medium-high to come 2” up the sides.
12 Working in batches, fry the doughnuts for 1-2 minutes per side or until golden brown. Drain on a paper towel and transfer to a wire cooling rack to cool completely before icing.
Frost the Doughnuts
13 In a large bowl combine the frosting ingredients. Whisk until light and fluffy.
Depending on how ripe the raspberries were you may need to add more icing sugar if the frosting is too runny. Or if the frosting is too thick, add a teaspoon of milk at a time to achieve the consistency you want.
14 Once the donuts are cooled, frost them and enjoy!
Looking for More Canadian Classics?
Try some of my other easy Canadian recipes!
- Beaver Tails – if you have never had one you are in for a treat. A light and airy Canadian donut coated in cinnamon and sugar!
- Donair – invented in Halifax this unique twist on the classic Greek Gyro is a true delight.
- Butter Tarts – a true Canadian treat loaded with maple syrup and pecans!
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Persians – Thunder Bay Doughnuts
Ingredients
- Oil for frying
Dough
- 1 cup warm milk, 100ºF – 110ºF
- 1/4 tsp sugar
- 2 tsp dry yeast, or 1 packet, approx. 7 g
- ¼ cup sugar
- 1 egg, at room temperature
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp oil, for greasing bowl
Cinnamon Filling
- ¼ cup butter , softened
- ½ cup brown sugar
- 1/2 tbsp cinnamon
Frosting
- 1/2 cup unsalted butter, softened
- 1/4 cup raspberries, pureed
- 4 cups Confectioners / Icing / Powdered Sugar
- Milk, if needed
Instructions
- In a large bowl or stand mixer with a dough hook, mix milk, dry yeast and ¼ tsp of white sugar and let it proof for about 5-10 minutes or until a foam forms on top.
- Add the egg and melted butter to the yeast mixture and stir well.
- Add the 1/4 cup of sugar and salt to the bowl. Gradually mix in the flour. Mix for about 8-10 minutes or until a smooth dough ball forms, or mix by hand and knead for 10-15 minutes until a smooth dough ball forms.
- Grease a large bowl with the oil. Place the dough ball into the bowl. Rise in a warm place for about 1-2 hours or until doubled.
- In a small bowl mix the brown sugar and cinnamon. Set aside.
- Once the dough has doubled, gently punch it down with your hand in the bowl. Turn the dough out onto a flat floured surface (Ex. Kitchen counter). Roll it flat with a rolling pin into a 12 x 18 inch rectangle.
- Spread the room temperature butter over the dough and sprinkle the cinnamon sugar on top. Gently press the cinnamon sugar into the dough.
- Roll the dough tightly into a log starting with a long side of the rectangle. Slice the roll into 12 even pieces.
- With the cinnamon swirl facing up, use two hands to press it down to flatten the roll against the kitchen counter. By using two hands it will naturally form an oval shape. Carefully pick the roll up off of the counter and stretch out into and oval shape as needed. Pinch the seam that was created when rolling the dough.
- Place each roll onto a baking sheet, spacing them out to leave room for them to rise. Cover with plastic wrap or a lint free towel and allow to rise for 30 minutes.
- In a large pan or skillet, heat enough oil on medium-high to come 2” up the sides.
- Working in batches, fry the doughnuts for 1-2 minutes per side or until golden brown. Drain on a paper towel and transfer to a wire cooling rack to cool completely before icing.
- In a large bowl combine the frosting ingredients. Whisk until light and fluffy.
- Depending on how ripe the raspberries were you may need to add more icing sugar if the frosting is too runny. Or if the frosting is too thick, add a teaspoon of milk at a time to achieve the consistency you want.
- Once the donuts are cooled, frost them and enjoy!