Belgian Liège Waffles
True Liège waffles: a yeasted brioche-style dough studded with pearl sugar that caramelizes in the iron. Nothing like the pale hotel kind.
- prep
- 30 min
- cook
- 20 min
- total
- 50 min
- serves
- 6
- level
- medium
The waffle Belgium is actually famous for is not a batter but a dough: yeasted, buttery, closer to brioche, kneaded full of pearl sugar that melts in the iron into pockets and a caramel crust.
They need no syrup, no toppings, no plate. Liège waffles are street food, eaten from a napkin, still warm.
Belgian Liège Waffles is one of the world's classic dishes from 67 countries.
method
Dissolve the yeast in the warm milk with the spoon of sugar and let it foam.
Mix in the flour, eggs, vanilla and salt, then knead in the soft butter until the dough is smooth and elastic, about 8 minutes in a mixer.
Cover and rise for 1 hour until doubled.
Knead in the pearl sugar and divide into 10 balls.
Cook in a waffle iron on medium heat, 3 to 4 minutes each, until deep gold with caramelized sugar edges.
Cool 2 minutes before eating; molten pearl sugar takes no prisoners.
chef's tips
- Medium heat, not high. Pearl sugar burns before the dough cooks in a scorching iron.
- No pearl sugar at the shop: smash sugar cubes into rough chunks; powdered sugar will not do it.
- The dough holds overnight in the fridge, so breakfast can be ready before you are.