Fuman Koloucheh (Persian Filled Sweet Bread)

Name: Fuman Koloucheh (Persian Filled Sweet Bread)
Total time: 720 s
Yield: 12 kolouchehs
Cuisine: British
Ingredients: 437 g bread flour (I used all-purpose flour.); 2 g instant yeast; 10 g sweetened milk powder; 45 g sugar; About 300 g water (you may need slightly less); 50 g softened butter; 50 g finely ground walnuts; 50 g sugar; 50 g lightly toasted flour; 1 tablespoon rose water (or water); 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 35 g melted butter; 1 beaten egg; little brewed saffron; 1 teaspoon milk (optional, but recommended); Sesame seeds

Fateme Persian Kitchen @Fateme__1362

Iran ( Persia ) . Tehran

When people think of Persian sweets, they often picture saffron desserts or delicate pastries. But in northern Iran, one of the local favorites is Fuman Koloucheh—a soft, filled sweet bread from the city of Fuman in Gilan Province.
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Its signature stamped pattern, aromatic walnut filling, and delicate hint of rose water make it truly unique. While it's widely loved in Iran, nothing compares to making it fresh at home.
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One of my favorite parts of sharing recipes is introducing regional foods that tell the story of a place and its people.
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Have you ever tasted a traditional bread or pastry that represents a particular city?
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#FumanKoloucheh #Koloucheh #PersianFood #IranianCuisine #Gilan #RegionalRecipes #PersianBread #PersianDesserts #TraditionalBaking #MiddleEasternFood #HomeBaking #FoodCulture #TasteOfIran

Fateme Persian Kitchen @Fateme__1362

Iran ( Persia ) . Tehran

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Ingredients

10–12 minutes

12 kolouchehs

Dough 👇
437 gbread flour (I used all-purpose flour.)
2 ginstant yeast
10 gsweetened milk powder
45 gsugar
About 300 gwater (you may need slightly less)
50 gsoftened butter
Filling 👇
50 gfinely ground walnuts
50 gsugar
50 glightly toasted flour
1 tablespoonrose water (or water)
1/2 teaspoonground nutmeg
1/2 teaspoonground cardamom
1/2 teaspoonground cinnamon
35 gmelted butter
Egg Wash 👇
1beaten egg
little brewed saffron
1 teaspoonmilk (optional, but recommended)
Sesame seeds

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Steps

10–12 minutes

1

Make the Dough 👇
Combine the flour, yeast, milk powder, and sugar.
2

Gradually add the water until a soft dough forms. You may not need all of the water.
3

Add the softened butter and knead until the dough becomes smooth and elastic.
4

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size
5

Prepare the Filling 👇
Mix all the filling ingredients until well combined.
6

Assemble the Kolouchehs 👇
Divide the dough into 12 equal pieces (about 70 g each).
7

Divide the filling into 12 equal portions.
8

Flatten each piece of dough, place one portion of filling in the center, then seal it completely.
9

Arrange the filled dough balls on a baking tray, leaving space between them.
10

Lightly flour the koloucheh stamp and press it firmly onto each piece of dough.
11

If you don't have a traditional Koloucheh stamp, use the back of a large piping tip or any similar round tool to press deep circular patterns into the top of each cookie.
12

Using a sharp knife, make several deep cuts through the stamped pattern. This helps prevent the kolouchehs from puffing up too much during baking.
13

Bake 👇
Brush with the egg wash and sprinkle with sesame seeds.
14

No second rise is needed.
15

Bake immediately in a preheated 220°C (425°F) oven for 10–12 minutes, or until lightly golden.
16

Baking time may vary depending on your oven. Avoid overbaking, as the kolouchehs can become dry.
17

Crumb

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Cooksnaps

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Fateme Persian Kitchen @Fateme__1362

on July 01, 2026 10:45

Iran ( Persia ) . Tehran

Hi, I’m Fateme 👩‍🍳A home cook sharing traditional Persian recipes made simple.From stews to rice dishes, everything is explained step by step.Discover more on my Persian cooking page 👇 @Fateme_1362