Liège waffles
Liège waffles are dense yeast-raised waffles made from enriched dough with pearl sugar. Large sugar granules partially melt in the waffle iron, making caramelised patches outside and sweet, crunchy pockets inside.
Additional 2 h — resting and proofing
How to make it
Prepared 0 of 6 steps
Mix the base dough
Combine flour, yeast, regular sugar, and salt. Add warm milk around 30 °C, eggs, and vanilla. Knead for 6–8 minutes until a cohesive elastic dough forms, without trying to achieve a perfectly smooth surface immediately.
Add the soft butter
Gradually add softened butter in small portions, fully incorporating each addition. Continue kneading for about 10 minutes: the dough should become soft, stretchy, and homogeneous, though it will still be slightly sticky.
Let it rise
Cover the bowl and let it rise for about 90 minutes until noticeably increased in volume. Brioche dough rises more slowly than regular bread; monitor its condition and do not place it in an overly warm location where the butter will melt out.
Add the pearl sugar
Gently distribute the pearl sugar throughout the risen dough. Divide into 8 portions, round without pressing too much, and let rest under a cover for 30 minutes. Do not replace the granules with an equivalent amount of regular fine sugar.
Bake in portions
Preheat the waffle iron with deep cells on a moderate setting. Bake each portion for about 4–5 minutes until golden-caramelized, adjusting time to your appliance. The sugar darkens quickly, so do not use maximum heat blindly.
Cool the caramelized crust
Carefully remove the waffles: the melted sugar is very hot. Transfer to a rack and let cool slightly so that the shell becomes firmer. Serve without powdered sugar, chocolate, berries, or additional syrups.
Little hint
For Liège waffles, use a large grain pearl sugar for baking, not decorative sprinkles. Allow the waffle iron to cool completely and remove any remaining caramel according to the appliance instructions.
Frequently asked questions
What should I watch out for when cooking?
For Liège waffles, use a large grain pearl sugar for baking, not decorative sprinkles. Allow the waffle iron to cool completely and remove any remaining caramel according to the appliance instructions.
How should I prepare the ingredients?
Combine flour, yeast, regular sugar, and salt. Add warm milk around 30 °C, eggs, and vanilla. Knead for 6–8 minutes until a cohesive elastic dough forms, without trying to achieve a perfectly smooth surface immediately.
