Description
Liège waffles are rich, chewy Belgian waffles made with a brioche-like dough and pearl sugar that caramelizes when cooked.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/3 cup warm milk (110°F/45°C)
- 2 tbsp warm water
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 3 tbsp granulated sugar
- 1 cup unsalted butter, softened
- 1 1/2 cups Belgian pearl sugar
Instructions
- In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture, warm milk, eggs, and vanilla extract. Mix until combined.
- Knead in the softened butter until a smooth dough forms, about 5–7 minutes.
- Cover the dough and let it rise for 1 hour or until doubled in size.
- Gently fold in the pearl sugar.
- Divide the dough into 10–12 portions and shape into balls. Let rest for 15 minutes.
- Preheat a waffle iron (preferably Belgian-style).
- Cook each dough ball in the waffle iron for 3–5 minutes, until golden brown and caramelized.
- Remove and let cool slightly before serving.
Notes
- Pearl sugar is key to the caramelized texture—do not substitute.
- Use a non-stick or well-greased waffle iron to prevent sticking.
- These waffles freeze well; reheat in a toaster for best results.