Liège waffles with crunchy pearl sugar and a soft, brioche-like structure. This classic Belgian recipe uses yeast, butter and eggs for a rich, airy dough that has to rise. Perfect for a festive brunch, a warm winter treat or sweet snack with coffee.
Liège waffles
Region: Liège
Liège waffles
Region: Liège
Method
01
Make the dough
Put the flour, sugar, vanilla sugar and dried yeast in the bowl of a food processor with a dough hook and mix briefly. At low speed, add the soft butter little by little. Once it has been absorbed, add the milk and water while the machine is running, then the eggs. Knead for approx. 8 minutes at low speed to a supple, elastic dough.
02
Rise
Cover the bowl and leave the dough to rise for approx. 1 hour in a warm place, until it has clearly increased in volume.
03
Pearl sugar
Add the pearl sugar to the risen dough and gently fold in until evenly distributed.
04
Shape portions
Divide the dough into 14 equal pieces and roll into balls. Lay them on baking parchment, cover with a damp cloth and leave to rest for another 30 minutes.
05
Bake the waffles
Preheat the waffle iron well. Put a ball of dough in the iron and bake for approx. 4 minutes until golden brown and the pearl sugar has caramelised.
06
Serve
Serve the waffles warm. Delicious plain, but also with icing sugar, whipped cream, chocolate or fresh fruit.
Tips & notes
Genuine Liège pearl sugar (coarse grains) is essential; it caramelises into crunchy, sweet spots, whereas ordinary sugar melts away too quickly. Wait until the waffle iron is really hot for the best crisp crust. Best fresh; keep cooled waffles airtight for a maximum of 2 days or freeze them and reheat in the oven or toaster.
Variations
- Add lemon zest to the dough for a fresher touch.
- Serve with warm chocolate sauce and whipped cream for a dessert version.
Contains:
Gluten
Eggs
Milk
| Calories | 322 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 41 g |
| Fat | 16 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
