📝 About This Recipe
Unlike their airy Brussels cousins, Liege waffles are crafted from a rich, buttery brioche-style dough infused with crunchy Belgian pearl sugar. As the dough hits the hot iron, the sugar pearls melt and caramelize, creating a golden, crackling exterior that gives way to a dense, chewy, and deeply flavorful center. This street-food icon from the Wallonia region of Belgium is the ultimate indulgence for any brunch enthusiast seeking a sophisticated, sweet crunch.
🥗 Ingredients
The Yeast Starter (Bloom)
- 1/3 cup Whole milk (warmed to 105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Brioche Dough
- 2 cups All-purpose flour (measured by spoon-and-level method)
- 1 1/2 cups Bread flour (provides the necessary chew)
- 2 pieces Large eggs (at room temperature, lightly beaten)
- 1 tablespoon Honey (for moisture and depth)
- 2 teaspoons Vanilla extract (high quality pure extract)
- 1/2 teaspoon Sea salt (fine grain)
- 1 cup Unsalted butter (softened to room temperature, cut into cubes)
The Signature Crunch
- 1 1/4 cups Belgian Pearl Sugar (essential for authenticity; do not substitute with crushed cubes)
👨🍳 Instructions
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1
In a small bowl or measuring cup, combine the warm milk, yeast, and 1 teaspoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture is foamy and fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, and sea salt. Mix on low speed for 30 seconds to distribute the salt.
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3
Make a well in the center of the flour. Pour in the yeast mixture, the beaten eggs, honey, and vanilla extract.
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4
Mix on low speed until a shaggy dough forms and no dry flour remains. This should take about 2-3 minutes.
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5
With the mixer running on medium-low, add the softened butter one cube at a time. Wait until each cube is mostly incorporated before adding the next. The dough will look messy at first, but keep going!
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6
Once all the butter is added, increase the speed to medium and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away from the sides of the bowl.
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7
Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
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8
Gently punch down the risen dough to release the air. Add the Belgian pearl sugar and use your hands or a spatula to fold it in until the pearls are evenly distributed throughout the dough.
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9
Divide the dough into 10 or 12 equal portions (roughly 80-90g each). Shape them into oval-like balls and place them on a parchment-lined baking sheet. Cover and let rest for 15-20 minutes.
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10
Preheat your waffle iron to a medium-low heat setting. Because of the high sugar content, too much heat will burn the sugar before the dough is cooked through.
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11
Place one dough ball in the center of the waffle iron. Close the lid and cook for 3-4 minutes, or until the waffle is deep golden brown and the sugar has formed a shiny, caramelized coating.
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12
Carefully remove the waffle using silicone-tipped tongs or a fork. Be extremely cautious as the melted sugar is very hot! Transfer to a wire rack to cool slightly; this allows the sugar coating to crisp up.
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13
Clean any excess burnt sugar from the iron between batches using a damp paper towel (carefully!) to ensure the next waffle tastes fresh.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure a smooth, emulsified brioche dough. Do not substitute pearl sugar with regular sugar; the pearls are designed not to melt completely, providing the signature crunch. If your waffle iron doesn't have a temperature dial, err on the side of caution and unplug it periodically to prevent the sugar from scorching. For the best flavor, let the dough rise in the refrigerator overnight after the first rise; cold fermentation develops a much deeper yeast flavor. Use a mix of bread flour and all-purpose flour to achieve that perfect 'chewy yet soft' texture characteristic of a true Liege waffle.
🍽️ Serving Suggestions
Serve warm and plain to fully appreciate the caramelized sugar crust. Top with a dollop of unsweetened whipped cream and fresh tart raspberries to balance the sweetness. Drizzle with melted dark Belgian chocolate for a decadent dessert-style brunch. Pair with a strong, bitter espresso or a dark roast coffee to cut through the buttery richness. Serve alongside thick-cut salty bacon for a perfect sweet-and-savory flavor profile.