These popular Belgian liege waffles are crispy on the outside, buttery, soft and dense on the inside. Caramelized and crispy from the pearl sugar, they're the perfect snack (or breakfast).
Liege waffles or 'luikse wafel' in Belgian, are quite different from your regular waffles. Instead of a runny batter, these are made with brioche dough which results in buttery, soft and dense waffles. They're studded with pearl sugar that caramelizes and becomes crispy as they cook. Because of the sugar, they're eaten on their own without any toppings.
And unlike regular waffles, these aren't traditionally eaten for breakfast in Belgium. It's more of a snack when you go out or go shopping! In fact, most of the places selling these waffles with chocolate and other toppings are typically catered towards tourists.
I'm making these waffles for the 2024 Belgian edition of my Dine to Survive series where I make popular foods of all the Formula 1 Grand Prix host countries.
I previously made Lángos for Hungary! It's fried bread that's crispy, golden, and smothered with garlicky oil & sour cream and grated cheese. It AMAZING.
Ingredients
- Milk
- Yeast (can be instant or active dry)
- All purpose flour
- Granulated white sugar
- Egg + egg yolk
- Unsalted butter
- Salt
- Vanilla Extract
- Pearl Sugar
See recipe card for quantities.
What is pearl sugar?
Belgian pearl sugar is large, crunchy and tightly packed. It's able to tolerate heat and doesn't melt much and is usually used to make these Liege waffles. It gets crunchy in the waffles and is absolutely delicious.
One thing to note is that you might find the Swedish version which is called Pärlsocker. It's smaller and is usually used as a topping or decoration for baked goods like biscuits and buns. You don't want to get this one for these waffles because they'll cook/melt into the batter and won't get the crunchy bits like you would with the Belgian counterpart. So make sure to look at the label carefully.
You can get it online here or if you live in Vancouver, BC like me, you can get it locally here.
Substitute
If you absolutely aren't able to get it, you can use sugar cubes. Crush them up and use the chunks. The result wont be the same but it'll get the job done.
Make the waffles
There are two ways you can make these waffles. The traditional way is to have the dough rise twice. And the second method only has 1 rise.
Traditional: Gives a much better flavour and texture, like you would get in Belgium. It really does make a difference. It does take much longer- 1-2 days.
Easy method: Takes less time but the flavour and texture are not the same as the traditional method. It doesn't compare.
I'll include the traditional method in the instructions as an extra step and you can choose if you want to do it that way.
Make the dough and let rise for 1-2 hours until doubled. Punch down the dough and cover properly with plastic wrap. Place in the fridge to rise overnight or up to 24 hours. On the day of making; let the dough come to room temp and then mix in the pearl sugar.
Instructions
- Start by mixing warm milk, yeast, and a teaspoon of sugar. Let it sit until frothy.
- In a large mixing bowl, mix flour, salt, and remaining sugar. Add the yeast mixture, vanilla, and beaten eggs, and knead until smooth.
- Gradually add butter and continue kneading until the dough is elastic and smooth. Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
- TRADITIONAL: Punch down the dough and cover again. Refrigerate overnight or up to 24 hours. When ready to make them, let the dough come to room temperature. (From here you continue on below as normal)
- Punch dough down and spread it out on a plastic wrap covered surface, and sprinkle with pearl sugar.
- Fold dough in half cut it into 8 pieces, and form balls. Let them rest briefly.
- Heat your waffle iron, flatten the dough balls slightly, and cook until golden brown. Clean the iron between batches if needed. Enjoy your waffles plain or with your favourite toppings.
Storage
Store the cooked waffles in an airtight container in the fridge for about 2-3 days.
Tips
- Gradual Butter Incorporation: Add the butter slowly during the kneading process to achieve a smooth and elastic dough. It'll take a while but make to mix it in before adding more butter.
- Clean the iron: The sugar melts and crystallizes as the waffles cook so you'll want to clean down the waffle iron between waffles.
- Monitor Cooking Time: Cooking times can vary depending on your waffle iron. Keep an eye on the waffles and adjust the cooking time as needed.
- Flatten Dough Balls: Slightly flatten the dough balls before placing them in the waffle iron for even cooking.
FAQ
If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more milk. The dough should be slightly tacky but manageable.
If you absolutely aren't able to get it, you can use sugar cubes. Crush them up and use the chunks. The result wont be the same but it'll get the job done.
Yes, once you knead in the pearl sugar and divide into balls, place the balls in plastic wrap and fully cover them individually. Place in an airtight container or a freezer bag and freeze. Defrost - let them come to room temp before you cook them as directed.
Related
Looking for other recipes like this? Try these:
Belgian Liege Waffles
Ingredients
- 345 grams - all purpose flour
- 45 grams - granulated white sugar
- ½ teaspoon - salt
- 1 - large egg + 1 egg yolk beaten
- 10 grams - instant yeast
- ¾ cup - milk + 1 tablespoon (178g) warmed to 105℉
- ½ cup - unsalted butter, softened (112g)
- ½ teaspoon - vanilla extract
- ¾ cup - pearl sugar
Instructions
- Combine the warm milk, yeast and 1 teaspoon of the sugar in a cup. Mix well and let it rest for 5-10 minutes, until frothy and bubbly.¾ cup - milk + 1 tablespoon (178g), 10 grams - instant yeast
- In a large mixing bowl or in the bowl of a stand mixer, add the flour, salt, sugar, and mix. Add in the yeast mixture, vanilla extract and the beaten eggs. Knead for about 5 minutes on medium speed until it all comes together and is somewhat smooth.345 grams - all purpose flour, 45 grams - granulated white sugar, ½ teaspoon - salt, 1 - large egg + 1 egg yolk, ½ teaspoon - vanilla extract
- Now add the butter, about 1-2 tablespoon at a time and knead until the dough is smooth and elastic, around 5-8 minutes with the mixer. The dough will be very elastic and supple. A bit tacky but not sticky enough to stick and stay on your fingers.½ cup - unsalted butter, softened
- Form the dough into a ball and place in an oiled bowl. Cover and let rest for about an hour or until risen and doubled in size.
- Optional traditional method*(see note below): Punch down the dough and cover again. Refrigerate overnight or up to 24 hours. When ready to make them, let the dough come to room temperature. (From here you continue on below as normal)
- Place a large piece of plastic wrap on a counter or work surface. Punch down the dough and turn it over onto the plastic wrap.
- Spread it out with your hands and sprinkle about half of the pearl sugar on the surface. Fold over in half and cut into 8 pieces.
- Form into balls and let them rest for 10 minutes. Sprinkle on some more of the pearl sugar on both sides of the dough balls.
- Heat up your waffles iron and then flatten the dough a little and place in the iron. Cook for a few minutes on both sides (mine dings when they're cooked) until golden brown. Take out and place on a wire rack and repeat with the rest of the waffles.
- The sugar will caramelize as the waffles cook so you might need to clean up the waffles iron in between waffles.
- Enjoy as they are or dust some powdered sugar and add your favourite toppings!
Notes
- The traditional method results a much better flavour and texture, like you would get in Belgium. It really does make a difference. It does take much longer- 1-2 days- so you can opt out if you don't have the time and continue with step 6
Dede says
These turned out amazing. My kids loved them! Really easy to follow too. Thank you for sharing!
Ayesha says
OMG ......... Superb
Crisp from outside and soft inside. Best to eat with my favorite coffee at anytime of the day
Nabeah Wahab says
Hi Ayesha, thank you for trying them out! I'm happy you enjoyed them and appreciate the kind review!