Name: Citrus waffles with honey labne
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 4 - 6
Ingredients: 500 gm thick natural yoghurt; 100 gm honey; To serve: mint leaves and pistachios; Citrus waffles; 10 gm (1 tbsp) dried yeast; 125 gm butter, diced; 450 ml milk; 450 gm (3 cups) plain flour; 80 gm caster sugar; Finely grated rind of 1 orange, 1 lemon and ½ ruby grapefruit; 50 ml orange juice; 2 eggs, lightly beaten; 1 tsp baking powder; Citrus salad; 250 gm caster sugar; 125 ml (½ cup) orange juice; Thinly peeled rind of 2 oranges; 2 tbsp lemon juice; 2 tsp orange-blossom water, or to taste; 2 oranges and 1 ruby grapefruit, segmented; 2 mandarins, pith removed, thickly sliced

Citrus waffles with honey labne

Australian Gourmet Traveller recipe for citrus waffles with honey labne.

Serves 4 - 6

Prep

50M

Cook

40M

Total

1H 30M

Ingredients

500 gm thick natural yoghurt

100 gm honey

To serve: mint leaves and pistachios

Citrus waffles

10 gm (1 tbsp) dried yeast

125 gm butter, diced

450 ml milk

450 gm (3 cups) plain flour

80 gm caster sugar

Finely grated rind of 1 orange, 1 lemon and ½ ruby grapefruit

50 ml orange juice

2 eggs, lightly beaten

1 tsp baking powder

Citrus salad

250 gm caster sugar

125 ml (½ cup) orange juice

Thinly peeled rind of 2 oranges

2 tbsp lemon juice

2 tsp orange-blossom water, or to taste

2 oranges and 1 ruby grapefruit, segmented

2 mandarins, pith removed, thickly sliced

Method

Main

1.Stir yoghurt and honey in a bowl to combine, transfer to a muslin-lined sieve, place over a bowl and refrigerate to drain overnight (discard liquid). Honey labne will keep refrigerated in an airtight container for 3 days.

2.For yeasted citrus waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture. Combine flour, sugar, rinds and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture, then orange juice and mix to form a rough dough. Cover with plastic wrap and stand until doubled in size (1½-2 hours). Beat in eggs and baking powder until well incorporated, then cook waffles in a heated waffle iron until golden and crisp (4-5 minutes, you’ll need to spread the batter in the iron and it will puff up as it cooks). Keep warm in a low oven if necessary.

3.For citrus salad, stir sugar, orange juice, rind and 200ml water in a saucepan over medium-high heat until sugar dissolves, bring to the simmer and cook until lightly syrupy and rinds are translucent (10-15 minutes). Remove from heat, stir in lemon juice and orange-blossom water and cool to room temperature. Just before serving, pour syrup onto citrus segments and mandarin slices. Serve waffles warm topped with citrus salad and honey labne.