Liege waffles are a delicious and indulgent treat from Belgium. Unlike anything you’ve ever had before, these waffles are made with pearl sugar and yeast to create a sweet and crunchy crust, and taste more like dessert than breakfast. They are perfect to enjoy any time of day!
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Recipe Origins
Liege vs Brussels Waffle
There are two types of waffles in Belgium. The first is a Brussels waffle, and this is more comparable to what we eat in America. Brussels waffles are a perfect square and they’re a little lighter in texture.
You can find these waffles in every other storefront window in all of Belgium. Normally they’re topped with more goodies than your brain can imagine: Nutella, strawberries, speculoos, cookie butter, peanut butter, Oreos… you name it, and it’s makin’ you drool.
The second option are liege waffles. Now the liege waffles are a little different from the Brussels waffles. They’re made with yeast, are a lot denser than the Brussels waffle, and the shape of them is very irregular. The main difference, though, is the secret ingredient of Liege waffles: Belgian Pearl Sugar (to learn what Belgian Pearl Sugar is, read the FAQs below).
Waffles here in America are the bombdiggity, don’t get me wrong. But the Liege waffles in Belgium are on a whole other level. Nothing can compare. Seriously, nothing. Just try them for yourself and you’ll be a believer.
Why Make this Recipe
- “Travel” to Belgium: Belgium is known for its delicious food, including beer, fries, chocolate, and, of course, waffles. When I visited Belgium, there were waffles in every window in both Brussels and Brugge. I can tell you that this treat is iconic! If you’ve ever wanted to visit Belgium, but can’t right now, this dessert is the way to do so!
- Different from Belgian Waffles You’ve Had Before: As mentioned above, this Liege Waffle Recipe is different than the “Belgian” waffles served in the United States. The sugary crust and dense, risen waffles are the most delicate, delicious treat!
What Do I Need to Make this Recipe?
Ingredients
- Flour: All-purpose
- Eggs: Large. Add them individually to make the fluffiest waffles
- Active Dry Yeast
- Butter: Unsalted and melted
- Milk: I use full-fat but 2% will also work
- Salt
- Sugar: Make sure to use granulated sugar
- Vanilla Extract
- Belgian Pearl Sugar: You can buy these online from Amazon
Tools
- Waffle Maker: I typically use a standard Belgian waffle maker or a griddle/grill/waffle maker combo. You can also use the mini waffle makers if that is what you have on hand!
- Electric Hand Mixer: I love this electric hand mixer that comes with its own storage container!
- Stand Mixer (optional): The KitchenAid Stand Mixer is perfect for making this recipe!
- Mixing Bowls: I like these stainless steel mixing bowls for mixing and for allowing the dough to rise!
How to Make this Recipe
[adthrive-in-post-video-player video-id=”cAu3ZbYH” upload-date=”Tue Jul 21 2020 00:00:00 GMT+0000 (Coordinated Universal Time)” name=”Liege Waffles” description=”How to Make Liege Waffles from Belgium. This video features a delicious Belgian waffle recipe that gets its taste from pearl sugar!”]- Heat milk in the microwave until lukewarm but not hot. Add the yeast in, and then add 1 ½ tbsp sugar. Let stand until foamy, about 10 minutes to make sure that the yeast is working properly.
- In a separate bowl (or the bowl of a stand mixer) combine remaining 2.5 tbsp sugar with flour and salt.
- Use your fingers to make a well in the middle and pour in the yeast mixture. Mix with an electric hand mixer (or stand mixer) lightly until combined… Dough will be crumbly and dry.
- Add an egg into the dough and mix for about 30 seconds. Then add the next egg and beat for about 30 seconds Finally, add the last egg and beat for about 30 seconds.
- Add the vanilla and the butter, and mix with an electric mixer until fully combined, and the dough has lightened and gotten a bit fluffy (about 2 minutes). The dough will seem too buttery, but it’s alright!
- Spray a separate bowl (preferably glass) with nonstick spray and transfer the dough. Cover the bowl with aluminum foil or a dish towel and leave to rise for 2-2.5 hours or until it doubles in size.
- When the dough is done rising, punch it down and knead in the Belgian Pearl Sugar (you can also use a wooden spoon). Allow dough to rest for 15 minutes before cooking it.
- Heat a waffle iron up to 350 degrees. Cook each waffle for about five minutes or until browned to your liking. Top with peanut butter, Nutella, fruit, whipped cream, or crumbled cookies. Or enjoy your liege waffle plain (that way is my favorite!)
Expert Tips
I have a few pieces of advice for you on this front…
- Rising the dough in a glass or metal bowl has given me much better results when looking for a good rise
- If you can’t find/don’t want to buy Belgian Pearl Sugar, you can also use crushed up sugar cubes in your waffles instead.
- Keep your waffle iron between about 400 and 425 degrees Fahrenheit. Any less and the pearl sugar won’t caramelize around the waffle. Any more and the sugar will burn before you can get it off the iron.
- Use a fork to get the waffles off of the hot iron. The sugar heating up so much could lead to burns if you touch the waffles with your hands, so a fork or tongs is a good option!
Recipe FAQs
What is Belgian Pearl Sugar?
Belgian pearl sugar is little chunks of sugar that look a little bit like pebbles. This Pearl Sugar mixes into the waffle batter towards the very end of the dough’s rising phase.
When you put the batter on the waffle maker, this sugar will caramelize and form a spectacularly sweet and crunchy crust around the waffle. This crust, I swear, makes all the difference in the world.
What Toppings Can I Put on My Waffles?
There are so many great topping options when you’re deciding how you’re going to eat your Liege Waffle!
You can try:
- Strawberries/raspberries/blueberries
- Jam
- Bananas
- Oreos
- Peanut butter
- Cookie Butter
- Chocolate Chips
- Nutella
- Granola
- Butter
- Syrup
OR…. Wait for it…
- Plain
I normally love toppings on things like pancakes, ice cream etc. But trust me when I tell you that plain Liege Waffles truly are one of the very best treats! I like them better plain than I did with any of the toppings mentioned above. Though, of course, you can never go wrong with cookie butter 😉
Can I Make Liege Waffle Dough Ahead of Time?
Yes! You can make the dough the night before and leave it to rise in the fridge overnight if you’d like. This can ensure that you can have delicious and fresh liege waffles in the morning whenever you want! Just make sure to cover the dough before leaving it in the fridge.
Did you like this recipe for Liege Waffles from Belgium? If so, make sure to check out these other recipes that I picked out just for you:
- Kaiserschmarnn from Austria
- Steomp: Creamy Vegetable-Stuffed Mashed Potatoes from Belgium
- Steamed Mussels from Belgium
- Fries and Andalouse Sauce from Belgium
- Cookie Butter Recipe
Liege Waffles
Equipment
- Stand Mixer
- Electric Hand Mixer
- Wooden Spoon
- Nonstick Spray
- Aluminum Foil
- Mixing Bowl(s)
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 ¾ teaspoons active dry yeast
- 2 sticks unsalted butter, melted
- ⅓ cup lukewarm full fat milk
- ½ teaspoon salt
- 4 tbsp granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup Belgian pearl sugar, you can also used crushed sugar cubes if you do not have pearl sugar
Instructions
- Heat milk in the microwave until lukewarm but not hot. Add the yeast in, and then add 1 ½ tbsp sugar. Let stand until foamy, about 10 minutes.
- In a separate bowl (or the bowl of a stand mixer) combine remaining 2.5 tbsp sugar with flour and salt.
- Use your fingers to make a well in the middle and pour in the yeast mixture. Mix with an electric hand mixer (or stand mixer) lightly until combined… Dough will be crumbly and dry.
- Add an egg into the dough and mix for about 30 seconds. Then add the next egg and beat for about 30 seconds Finally, add the last egg and beat for about 30 seconds.
- Add the vanilla and the butter, and mix with an electric mixer until fully combined, and the dough has lightened and got a bit fluffy (about 2 minutes). The dough will seem too buttery, but it’s alright!
- Spray a separate bowl (preferably glass) with nonstick spray and transfer the dough. Cover the bowl with aluminum foil or a dish towel and leave to rise for 2-2.5 hours or until it doubles in size.
- When the dough is done rising, punch it down and knead in the Belgian Pearl Sugar (you can also use a wooden spoon). Allow dough to rest for 15 minutes before cooking it.
- Heat a waffle iron up to 350 degrees. Cook each waffle for about five minutes or until browned to your liking. Top with peanut butter, Nutella, fruit, whipped cream, or crumbled cookies. Or enjoy your liege waffle plain (that way is my favorite!)
Notes
- Flour: All-purpose
- Eggs: Large. Add them individually to make the fluffiest waffles
- Active Dry Yeast
- Butter: Unsalted and melted
- Milk: I use full-fat but 2% will also work
- Salt
- Sugar: Make sure to use granulated sugar
- Vanilla Extract
- Belgian Pearl Sugar: You can buy these online from Amazon
- Rising the dough in a glass or metal bowl has given me much better results when looking for a good rise
- If you can’t find/don’t want to buy Belgian Pearl Sugar, you can also use crushed up sugar cubes in your waffles instead.
- Keep your waffle iron between about 400 and 425 degrees Fahrenheit. Any less and the pearl sugar won’t caramelize around the waffle. Any more and the sugar will burn before you can get it off the iron.
- Use a fork to get the waffles off of the hot iron. The sugar heating up so much could lead to burns if you touch the waffles with your hands, so a fork or tongs is a good option!
Nutrition
Eric says
Bonjour on peut avoir les ingrédients au poid merci