Liège Waffles

About This Recipe

Unlike the lighter Brussels waffle, the Liège waffle is a brioche-like yeasted dough enriched with butter and eggs, folded with Belgian pearl sugar before cooking. As the waffles cook, the sugar chunks melt and caramelize against the hot iron, creating an amber, crunchy-sticky coating that is utterly addictive. Legend holds that the waffle was created in the 18th century by the chef of the Prince-Bishop of Liège, who asked for a sweet, rich treat. Today, Liège waffles are sold warm from carts and street stalls across Belgium and are eaten plain, without toppings—the pearl sugar caramel is the star.

Ingredients

Serves 8

• 300 gplain flour
• 7 ginstant dry yeast (1 sachet)
• 2 tbspcaster sugar
• 1 tspfine salt
• 2large eggs, lightly beaten
• 100 mlwhole milk, lukewarm
• 1 tsppure vanilla extract
• 200 gunsalted butter, softened and cubed
• 150 gBelgian pearl sugar (sucre perlé)

Instructions

1. 1

   Make the yeast dough

   Combine the flour, yeast, caster sugar, and salt in a large bowl. Add the eggs, lukewarm milk, and vanilla extract. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 5 minutes until smooth.

2. 2

   Incorporate the butter

   Add the softened butter a few cubes at a time, kneading well between each addition. This will take 8–10 minutes. The dough will be very soft, shiny, and slightly sticky—this is correct. Do not add extra flour.

3. 3

   First rise

   Cover the dough with plastic wrap and leave to rise in a warm place for 1 to 1.5 hours until roughly doubled in size.

4. 4

   Fold in pearl sugar

   Turn the dough out and gently fold in the pearl sugar, being careful not to break the sugar pieces. Divide the dough into 8 equal portions (about 110 g each). Shape each into an oval ball and place on a lined baking tray. Rest for 15 minutes.

5. 5

   Cook in waffle iron

   Preheat a Belgian waffle iron to medium-high heat and lightly grease with butter or cooking spray. Place a dough ball in the center of the iron and cook for 3–4 minutes until deep golden brown. The pearl sugar will caramelize and may bubble—this is normal. Cool on a rack for 2 minutes before eating.

Variations

• •

  Add 1 tsp of cinnamon or a pinch of cardamom to the dough.

• •

  Press a square of dark chocolate into the center of each dough ball before cooking.

• •

  Serve with whipped cream and strawberries for a Brussels café-style presentation.

Storage

Liège waffles are best eaten fresh. Store cooled waffles in an airtight container at room temperature for up to 2 days. Reheat in a waffle iron or toaster for 1–2 minutes to re-caramelize the sugar.

Frequently Asked Questions