Thunder Bay’s Persian is a soft cinnamon-scented roll shaped into an oval, deep-fried and finished with thick pink berry icing. Local accounts remember it from Bennett’s Bakery in the 1940s, but the exact origin story and bakery formula remain guarded. This measured home version uses an apple-raspberry icing and follows the recognizable fried cinnamon-roll form without claiming to reproduce a local bakery’s recipe.
Thunder Bay’s Persian is a soft cinnamon-scented roll shaped into an oval, deep-fried and finished with thick pink berry icing. Local accounts remember it from Bennett’s Bakery in the 1940s, but the exact origin story and bakery formula remain guarded. This measured home version uses an apple-raspberry icing and follows the recognizable fried cinnamon-roll form without claiming to reproduce a local bakery’s recipe.
Step 1Warm the dough milk to 38–43°C. In a small bowl, stir the yeast with 4 g of the measured sugar and 5 ml of the measured milk. Leave for 5–10 minutes until foamy; if it does not foam, replace the yeast before continuing.
Step 2Mix the flour, remaining dough sugar and salt. Add the yeast mixture, egg and cooled melted butter. Mix, then knead 8–10 minutes in a mixer or about 10 minutes by hand until smooth, elastic and slightly tacky. Cover and rise until doubled, about 60 minutes.
Step 3Mix the brown sugar and cinnamon. Roll the risen dough on a lightly floured counter into a 30 × 45 cm rectangle. Spread with the softened filling butter, sprinkle the cinnamon sugar evenly over it and press lightly.
Step 4Starting at a long edge, roll the dough into a snug log. Cut into 12 even rounds. Set each spiral-side up and press or stretch into an oval about 9 × 6 cm; pinch the loose end to the roll. Arrange on parchment-lined trays, cover and let rise until puffy, about 45 minutes.
Step 5Beat the shortening, apple jelly and raspberry jam until smooth. Gradually beat in the icing sugar. Add the measured milk a little at a time until thick but spreadable; cover the icing while the rolls fry and cool.
Step 6Use a temperature-controlled fryer if available. Otherwise, with the element off, add oil to a stable deep heavy 20 cm pot, keeping it no more than half full. Slowly heat to 180°C and monitor with a thermometer. Fry 2 or 3 rolls at a time for 1–2 minutes per side until golden and cooked through. Let the oil return to 180°C between batches. Drain on paper towels, then move to a rack. Never leave hot oil unattended; keep children away and never use water on an oil fire.
Step 7Cool the rolls completely, then spread a thick layer of pink icing over each. Serve fresh. Refrigerate leftovers in a covered container within 2 hours at 4°C or colder; use within 2–3 days and reheat to 74°C if serving warm.
The 1 hour 45 minutes of passive time covers both rises. Fry in a quiet, uncluttered area and keep the pot stable. Lower each oval gently to limit splatter; do not crowd the oil. Keep milk and egg refrigerated until needed. Do not taste raw dough. Because the icing contains milk, refrigerate leftovers within 2 hours at 4°C or colder.
Rounded estimate for one roll, using generic Canadian Nutrient File 2015 profiles, measured ingredients and an assumed amount of oil absorbed during frying. Actual oil absorption, icing left in the bowl and product brands change the result; this is not laboratory analysis or a label value.
Contains wheat (gluten) in the flour, milk in the dough and icing, and egg in the dough. Check labels on jam, shortening and other packaged ingredients for additional allergens and cross-contact. Do not taste raw dough; wash hands with soap and warm water and clean bowls, tools and counters after handling flour or dough. Keep milk and egg refrigerated until use. Use a thermometer for frying oil, monitor it continuously, keep children away and never use water on an oil fire. Refrigerate leftovers within 2 hours at 4°C or colder; use within 2–3 days and reheat to 74°C if serving warm.
No. It is a Northwestern Ontario fried cinnamon roll; the local name is not a claim of Persian or Iranian culinary origin.
