CITRUS WAFFLES WITH HONEY LABNEH
Prep time overnight Cooking time 2 hours 30 mins Serves 4
10g (1 tbsp) dried yeast 125g butter, diced 450ml milk
450g (3 cups) plain flour 80g caster sugar
Finely grated rind of 1 orange, 1 lemon and ½ ruby grapefruit 50ml orange juice
2 eggs, lightly beaten
1 tsp baking powder
250g caster sugar
125ml (½ cup) orange juice Thinly peeled rind of 2 oranges 2 tbsp lemon juice
2 tsp orange-blossom water, or to taste 2 oranges, segmented
1 ruby grapefruit, segmented 2 mandarins, pith removed, thickly sliced
500g thick natural yogurt 100g honey
Mint leaves and pistachios
Stir yogurt and honey in a bowl to combine, transfer to a muslin-lined sieve, place over a bowl and refrigerate to drain overnight. Discard liquid. (It will keep refrigerated in an airtight container for 3 days.)
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 mins. (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.
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 mins). 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 topped with salad and honey labneh.
Begin this recipe a day ahead to drain the yogurt for the labneh.