Brioche Waffles with Spiced Fruit and Vanilla Labne

Brioche Waffles with Spiced Fruit and Vanilla Labne
Golden, caramelised waffles are dusted with icing sugar and served with lightly spiced, syrupy stone fruit, and a sweet yet tangy vanilla labne. This is a refined take on waffles, and would make for a delicious breakfast or brunch option over the lazy holiday period.

Brioche Waffles with Spiced Fruit and Vanilla Labne Recipe

Serves 4


⅓ cup lukewarm milk

2 tbsp caster sugar

2 tsp dried yeast

3 eggs, beaten

1 tsp vanilla bean paste

1 2/3 cup plain flour

½ tsp sea salt flakes

220g unsalted butter, chopped and softened, plus extra, melted, for brushing

½ cup coffee sugar

Sweet vanilla labne, to serve (recipe below)

Icing sugar, to dust

Spiced fruit

1 cinnamon quill

2 star anise

1 vanilla bean, split

½ cup honey

1 cup apple juice

6 firm stone fruit, halved (we used a mixture of peaches, nectarines and plums)



Combine milk, sugar and yeast in the bowl of an electric stand mixer fitted with a dough hook and set aside for 10 minutes or until foamy. Add egg and vanilla, mix to combine, then add flour and salt and mix on low speed until combined.

Add butter, a few pieces at a time, mixing well between additions. Increase speed to medium and knead for 10 mins or until dough is smooth but sticky. Cover the bowl and stand in a warm place for 45 mins, or until doubled in size. Add the coffee sugar, mix to combine and set aside covered for 30 minutes.

Preheat a lightly greased waffle iron according to manufacturer’s instructions. Spoon half cupfuls of dough into the waffle iron, close the lid and cook for 3-4 mins, or until golden and caramelised. Carefully remove and keep warm. Repeat with remaining dough.

To make the spiced fruit, combine the cinnamon, star anise, vanilla, honey and apple juice in a medium saucepan over medium heat. Bring to a simmer and cook 3-4 minutes, or until reduced and syrupy. Add the stone fruit, reduce heat to low and cook for 1 minutes or until just tender. Take off the heat and set aside to cool slightly.

Dust the waffles with icing sugar and serve with labne and fruit.


Sweet Vanilla Labne Recipe

Makes 250g


  • 500g Greek-style yoghurt
  • 1 vanilla bean, seeds scraped


To make the labne, combine the yoghurt and vanilla in a bowl. Mix to combine. Place into a colander lined with fine muslin and place over a deep bowl. Refrigerate overnight.

Discard drained liquid and store the labne in an airtight container for one week.


Print Recipe


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