Belgian Liege Waffles
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).
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
Tried this recipe?Let us know how it was!
