- 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
For the Christmas 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
- 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.