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Loading...These dense, chewy Belgian waffles from the city of Liège are made from a rich brioche-like dough studded with chunks of caramelizing pearl sugar. Unlike lighter Brussels waffles, they are pressed and baked until the sugar melts into crisp, golden pockets. They are best eaten warm, straight from the iron.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings6
Yield6 large waffles
Nutrition Facts
Per serving (estimated)
- 860 kcalCalories
- 38 gFat
- 22 gSaturated Fat
- 112 gCarbs
- 2 gFiber
- 55 gSugar
- 14 gProtein
- 420 mgSodium
- 220 mgPotassium
- 140 mgCalcium
- 5 mgIron
- 0 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the dough
- 500 g all-purpose flour
- 100 g granulated sugar
- 1 tsp fine sea salt
- 10 g active dry yeast (1 packet)
- 250 ml whole milk, lukewarm
- 2 large eggs, room temperature
- 200 g unsalted butter, softened and cubed
- 1 tsp vanilla extract
For folding and baking
- 200 g Belgian pearl sugar (sucre perlé)
- 30 g unsalted butter, for brushing the iron
Directions
- Whisk the yeast into the lukewarm milk with a pinch of the sugar and let stand 5 minutes until foamy.
- In a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the eggs, vanilla, and the yeast mixture and mix on low until a shaggy dough forms.
- With the mixer running, add the softened butter a few cubes at a time, waiting until each batch is fully absorbed before adding more. Knead 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
- Cover the bowl and let rise at room temperature for 1 to 1 1/2 hours, until nearly doubled in size.
- Punch down the dough and gently fold in the pearl sugar with a spatula, taking care not to crush the sugar chunks. Cover and rest 20 minutes more.
- Preheat a Liège waffle iron to about 180 °C (350 °F) and brush the grids lightly with butter.
- Divide the dough into 6 equal balls (about 160 g each) and place one ball on each grid. Close the iron firmly and cook 2 to 3 minutes, until deep golden and the pearl sugar has melted into caramelized bits.
- Carefully lift the waffle out with a fork or spatula and place on a wire rack so the underside stays crisp. Repeat with the remaining dough balls.
- Serve immediately, dusted with powdered sugar or spread with chocolate spread, fruit, or whipped cream as desired.
Cook’s Notes
- Belgian pearl sugar (sucre perlé) is essential; regular sugar will melt completely and disappear into the dough instead of creating the signature caramelized chunks.
- If the dough is too sticky to handle, chill it 20 to 30 minutes before shaping; the butter will firm up and make portioning easier.
- Do not open the waffle iron during cooking or the waffle will tear apart because of the caramelized sugar.
- For a richer flavor, replace half the milk with Belgian beer and add a pinch of cinnamon to the flour.
- Liège waffles are best the day they are made but can be frozen in an airtight container and rewarmed in a toaster.
