Belgian Liège Waffles

These thick, rich waffles are a classic Belgian street food. Made with a yeast-based dough and studded with pearl sugar, they feature a crunchy, caramelized exterior and a soft, buttery interior. Source

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Yield: 10 waffles

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Ingredients

Yeast Mixture

1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
¾ cup lukewarm milk (no more than 100°F/40°C)

Dough

3 large eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
½ teaspoon salt

Inclusions

1 ½ cups pearl sugar

Instructions

Activate Yeast

Sprinkle the active dry yeast and white sugar over the warm milk in a small bowl.
Let the mixture stand for about 15 minutes until the yeast softens and begins to form a creamy foam.

Prepare the Dough

Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended. Set aside.
In a separate large bowl, stir together the flour and salt. Make a well in the center of the dry ingredients.
Pour the egg and yeast mixture into the well. Stir until a soft dough forms.
Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95°F / 27 to 35°C) until it has doubled in volume, approximately 30 minutes.
Gently mix the pearl sugar into the risen dough.

Cook the Waffles

Preheat your waffle iron according to the manufacturer’s instructions.
Place a baseball-sized ball of dough onto the preheated waffle iron.
Cook until the waffles are golden and crisp, about 2 minutes.
Repeat with the remaining dough.
Allow the waffles to cool for 2 to 3 minutes before serving to let the sugar coating harden.

Tips

Sourcing Sugar: Belgian pearl sugar is specifically designed for these waffles and can often be found online if not available in local stores.
Advance Prep: If you would like to cook the waffles later, you can shape the dough into balls, wrap them in plastic wrap or waxed paper, and refrigerate them overnight.
Temperature Control: Ensure the milk is not hotter than 100°F (40°C), as higher temperatures can kill the yeast.