Description
These Buttery Belgian Liege Waffles are rich, chewy, and slightly caramelized thanks to the inclusion of Belgian pearl sugar. Made with a yeast-leavened dough enriched with butter and eggs, they offer a deliciously tender inside with a crispy, golden exterior. Perfect for breakfast or brunch, these waffles bring an indulgent twist to traditional waffle recipes.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups Belgian pearl sugar
Wet Ingredients
- 3/4 cup whole milk, warmed
- 2 large eggs
- 1 cup unsalted butter, softened
- 2 tsp vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy, indicating the yeast is active.
- Mix dry ingredients and combine: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture, eggs, and vanilla extract. Stir until the mixture begins to come together.
- Knead the dough: Incorporate the softened butter into the dough by kneading for 8–10 minutes until the dough becomes smooth and elastic.
- First rise: Cover the dough and place it in a warm spot to rise for 1 to 1.5 hours or until it doubles in size.
- Incorporate pearl sugar: After rising, gently deflate the dough and fold in the Belgian pearl sugar, distributing it evenly without crushing the pearls.
- Divide and rest dough balls: Separate the dough into 8 to 10 equal pieces. Shape each into a ball and let them rest for 15–20 minutes to relax the dough.
- Cook the waffles: Preheat a Belgian waffle iron and lightly grease it. Cook each dough ball for 3–5 minutes or until the waffles are golden brown and cooked through.
- Serve warm: Allow the waffles to cool slightly before serving. Enjoy warm with your favorite toppings such as fresh fruit, syrup, or whipped cream.
Notes
- Using softened unsalted butter is crucial for proper dough texture.
- Ensure the milk is warm, not hot, to effectively activate the yeast without killing it.
- Belgian pearl sugar adds a signature caramelized crunch; avoid substituting with regular granulated sugar.
- Resting dough balls before cooking improves texture and waffle shape.
- If you do not have a Belgian waffle iron, a traditional waffle maker will alter texture but can be used in a pinch.
