Liege Waffles

Liege waffles are the real Belgian waffles made with yeast dough: soft inside and crispy, caramelized outside thanks to pearl sugar. This recipe stays close to the original while being very simple - the dough only needs to rise for 30 minutes. Incredibly tasty, I recommend it - enjoy!

Liege Waffles

Belgian Liege waffles made with yeast dough and pearl sugar: soft inside, caramelized outside.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Rising time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 waffles

Ingredients Method Notes

Ingredients

  

• 200 g flour
• 70 ml milk
• 100 g butter
• 90 g chunked refined sugar pearl sugar
• 5 g fresh yeast or 0.75 tsp dry
• 1.5 tbsp sugar
• salt pinch
• vanillin pinch
• 1 egg

Method

 

1. Mix half the warm milk with the yeast and a pinch of sugar, and let sit in a warm place for 10-15 minutes to activate.
2. With a mixer, whip the egg, 1 tbsp sugar, salt, and the remaining milk for a couple of minutes. Add the activated yeast mixture and whip again.
3. Add the softened butter and flour with vanillin, switch to the dough hook attachment, and knead the dough. Cover with plastic wrap and let sit in a warm place for 30 minutes.
4. Crush the refined sugar with a rolling pin into small chunks, but not to a fine powder.
5. Heat the waffle iron, brushing it with vegetable oil. Scoop up a spoonful of dough, roll it in the crushed sugar, and shape it into a ball with your hands.
6. Place the ball on the waffle iron, close it, and cook until you get a big, puffy waffle with a crispy caramelized crust.
   

Notes

Pearl sugar doesn't dissolve in the dough - that's exactly what gives the crispy caramel flecks.

Tips

• Fresh yeast can be swapped for dry: 0.75 tsp.
• Bake the first waffle on a lightly greased iron - after that, the fat from the dough will handle it on its own.