Name: Honey, saffron & vanilla dumplings with yoghurt dip
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

1H 10M

Cook

15M

Total

1H 25M

Ingredients

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

Method

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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