A lower-calorie way to make Persians
Persians: roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt; the spirals are airy and the glaze forms a thin pink veil
Persians: roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt. whole-wheat flour, low-fat milk, yeast, egg, cinnamon. the spirals are airy and the glaze forms a thin pink veil.. This measured Canadian recipe serves eight at about 345 kcal per portion.
Persians should remain recognisable after it is lightened. roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt. whole-wheat flour, yeast, raspberries. the spirals are airy and the glaze forms a thin pink veil. egg, cinnamon, raspberries, Greek yoghurt, icing sugar. the spirals are airy and the glaze forms a thin pink veil. roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt.
What changes—and what stays
From a richer full-sugar portion often reaches 480–650 kcal to 345 calories
roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt; 24 g oil for eight portions; the spirals are airy and the glaze forms a thin pink veil. egg, cinnamon, raspberries, Greek yoghurt, icing sugar. the spirals are airy and the glaze forms a thin pink veil. roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt; 24 g oil for eight portions; the spirals are airy and the glaze forms a thin pink veil. | egg, cinnamon, raspberries, Greek yoghurt, icing sugar. the spirals are airy and the glaze forms a thin pink veil. roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt. |
How the flavor stays
egg, cinnamon, raspberries, Greek yoghurt, icing sugar. the spirals are airy and the glaze forms a thin pink veil. roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt.
A cost rule that survives inflation
whole-wheat flour, low-fat milk, yeast, Greek yoghurt, icing sugar. roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt. Persians.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 400 gwhole-wheat flour
- 800 mllow-fat milk
- 12 gyeast
- 4egg
- 12 gcinnamon
- 60 graspberries
- 30 gGreek yoghurt
- 8 gicing sugar
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt: whole-wheat flour, low-fat milk, yeast. Measure and prepare them so they cook evenly.
Look for: whole-wheat flour, low-fat milk, yeast: the spirals are airy and the glaze forms a thin pink veil. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
egg, cinnamon, raspberries: the spirals are airy and the glaze forms a thin pink veil. Combine them in the order that builds flavour without scorching.
Look for: egg, cinnamon, raspberries: roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Persians — roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt; Greek yoghurt, icing sugar. Add them while controlling heat and moisture.
Look for: the spirals are airy and the glaze forms a thin pink veil; Greek yoghurt, icing sugar, Persians. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
the spirals are airy and the glaze forms a thin pink veil. Rest briefly, make one final texture check, and divide Persians into eight portions.
Look for: Persians: roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt; the spirals are airy and the glaze forms a thin pink veil. No unwanted water or fat should pool at the edge.
Calories at the same serving size
155 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Persians promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Persians promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Persians ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Persians promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Persians include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. roll a soft cinnamon dough, bake instead of frying, and glaze lightly with raspberry yoghurt; 24 g oil for eight portions; the spirals are airy and the glaze forms a thin pink veil..
- whole-wheat flour400 g
- low-fat milk800 ml
- yeast12 g
- egg4
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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