Servings
Font
Back
4.9 from 108 votes

Persians - Thunder Bay Doughnuts

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.

Prep Time
15 mins
Cook Time
15 mins
Rising Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings: 12 Doughnuts
Calories: 440 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: Canadian

Ingredients

  • oil for frying
Dough
  • 1 cup warm milk (100ºF - 110ºF)
  • ¼ teaspoon sugar
  • 2 teaspoon 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 teaspoon salt
  • 1 tablespoon oil (for greasing bowl)
Cinnamon Filling
  • ¼ cup butter (softened)
  • ½ cup brown sugar
  • ½ tablespoon cinnamon
Frosting
  • ½ cup unsalted butter (softened)
  • ¼ cup raspberries (pureed)
  • 4 cups Confectioners / Icing / Powdered Sugar
  • milk (if needed)

Instructions

    Cup of Yum
  1. In a large bowl or stand mixer with a dough hook, mix milk, dry yeast and ¼ teaspoon 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 ¼ 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.
  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 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.
  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.
  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.
  13. In a large bowl combine the frosting ingredients. Whisk until light and fluffy.
  14. 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.
  15. Once the donuts are cooled, frost them and enjoy!

Nutrition Information

Calories 440kcal (22%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 56mg (19%) Sodium 248mg (10%) Potassium 107mg (3%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 527IU (11%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Doughnuts

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%
Carbohydrates 39g 13%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 56mg 19%
Sodium 248mg 10%
Potassium 107mg 2%
Fiber 2g 8%
Sugar 14g 28%
Vitamin A 527IU 11%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.