Honey, saffron & vanilla dumplings with yoghurt dip

These dumplings can be made ahead and then reheated in a moderate oven for 3-4 minutes before finishing with almonds, icing sugar and yoghurt dip.

  • 1 hr 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Honey, saffron & vanilla dumplings with yoghurt dip
  • 8 gram sachet dried yeast
  • 1 teaspoon vanilla essence
  • pinch saffron threads
  • 1 cup warm water
  • 160 gram plain flour
  • 250 millilitre greek-style yoghurt
  • 1 tablespoon caster sugar
  • vegetable oil, for deep frying
  • 4 tablespoon lightly toasted almonds, sliced
  • 1 tablespoon icing sugar
  • 200 millilitre liquid honey


Honey, saffron & vanilla dumplings with yoghurt dip
  • 1
    Combine yeast, vanilla essence and saffron in a large bowl. Add warm water, stir in the flour, then whisk until smooth. Cover and set aside in a warm place for 1 hour for the batter to rise.
  • 2
    To make the yoghurt dip, mix together yoghurt and caster sugar and set aside in the fridge.
  • 3
    If using a deep-fryer, heat oil to 180°C; alternatively, heat a pot of oil until hot enough to turn a cube of bread golden in 10 seconds. Working in batches, drop tablespoonfuls of batter into the oil and cook for 1 minute or so on each side or until dumplings are firm. Drain on paper towels and repeat with remaining batter.
  • 4
    To serve, arrange dumplings on a platter, scatter with toasted almonds, sprinkle with icing sugar and drizzle with honey. Serve with yoghurt dip.

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