Liège waffles originated from the city of Liège in Belgium, where they have been a beloved treat for centuries. Made with a brioche-like dough, they’re incredibly soft and buttery, and the pearl sugar within melts slightly, creating a decadent crunch and pockets of rich, caramelized sweetness. Although Liège waffles are perfect on their own, feel free to serve them with any toppings you like.
Liège Waffles
Makes 6 waffles
- 3¼ cups (406 grams) all-purpose flour
- 3 tablespoons (36 grams) granulated sugar
- 1 (0.25-ounce) package (7 grams) instant yeast*
- ½ teaspoon (1.5 grams) kosher salt
- ¾ cup (170 grams) unsalted butter, melted and cooled slightly
- ¾ cup (180 grams) warm milk (120°F/49°C to 130°F/54°C)
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 1 cup (156 grams) Belgian pearl sugar
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In the bowl of a stand mixer, whisk together 2¼ cups (281 grams) flour, granulated sugar, yeast, and salt by hand until combined. Add melted butter, warm milk, egg, egg yolk, and vanilla. Using the paddle attachment, beat at low speed until combined. Add remaining 1 cup (125 grams) flour, and beat until a shaggy dough forms, 3 to4 minutes. (Dough will be very soft but should be smooth and not overly sticky.) Cover and let rest in a warm, draft-free place (75°F/24°C) for 30 minutes.
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Turn out dough onto a clean surface, and gently knead in pearl sugar. Divide dough into 6 portions (about 166 grams each).
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Heat a Belgian waffle iron according to manufacturer’s instructions, and spray with cooking spray. Lightly flatten 1 portion of dough, and place on prepared iron. Cook according to manufacturer’s instructions until golden brown. Repeat with remaining dough, spraying iron with cooking spray after every other waffle. Serve warm.
pro tip
Don’t skimp on the resting time at the end of step 1. This allows the gluten in the dough to relax so the dough will spread evenly into the waffle iron. Cooked waffles can be frozen in a resealable plastic bag for up to 2 months. Reheat them in a 300°F (150°C) oven.
