Liege Waffles
A delightful and rich Belgian waffle recipe featuring pearl sugar for a crispy, caramelized texture.
Equipment
- Waffle Iron
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tbsp active dry yeast
- 1/2 cup warm milk around 105°F to 110°F
- 2 large eggs at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
For the Enrichment
- 1/2 cup unsalted butter softened, cut into small pieces
- 1 cup Belgian pearl sugar can substitute regular pearl sugar
Instructions
- Pour the warm milk into a small bowl. Sprinkle the yeast over it, add a pinch of sugar, and stir. Let it sit for 5-10 minutes until frothy.
- In a large bowl, combine the flour, remaining sugar, salt, and eggs. Add the bubbly yeast mixture and vanilla extract. Mix until a sticky dough forms.
- Gradually incorporate the softened butter into the dough, ensuring it is fully absorbed.
- Cover the dough and let it rise in a warm area for 1 to 1.5 hours until doubled in size.
- Gently fold the Belgian pearl sugar into the risen dough, distributing it evenly without overmixing.
- Portion the dough into small balls or press it directly into a waffle iron. Let dough balls rest for 15 minutes if portioned.
- Preheat your waffle iron. Place the dough portions into the iron and cook for 4-5 minutes, until golden brown and caramelized.
- Serve warm with your favorite toppings such as fresh berries, whipped cream, or maple syrup.
Notes
If you can't find Belgian pearl sugar, regular pearl sugar can be used, though the texture may vary.