📝 About This Recipe
Hailing from the Wallonia region of Belgium, the Liège waffle is the sophisticated, brioche-based cousin of the standard breakfast waffle. Unlike its lighter Brussels counterpart, this dough is rich, buttery, and studded with pearl sugar that caramelizes into a crunchy, golden crust upon hitting the hot iron. Each bite offers a heavenly contrast between the soft, chewy interior and the crackling, sweet exterior that needs no syrup to shine.
🥗 Ingredients
The Yeast Starter
- 1/3 cup Whole milk (lukewarm, about 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
The Brioche Dough
- 2 cups All-purpose flour (leveled)
- 1/2 cup Bread flour (for better gluten structure)
- 2 Large eggs (at room temperature, lightly beaten)
- 1 tablespoon Vanilla extract (high quality)
- 1 tablespoon Honey (for moisture and depth)
- 1/2 teaspoon Sea salt (fine grain)
- 12 tablespoons Unsalted butter (softened to room temperature)
The Signature Crunch
- 1 cup Belgian Pearl Sugar (essential for authenticity; do not substitute with crushed cubes)
- 1/4 teaspoon Cinnamon (optional, for a warm aroma)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, yeast, and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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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 salt. Create a well in the center.
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3
Pour the yeast mixture, beaten eggs, honey, and vanilla extract into the well. Mix on low speed until a shaggy dough forms.
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4
With the mixer on medium-low, add the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This should take about 5 minutes.
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5
Continue kneading the dough on medium speed for another 5-7 minutes. The dough will be very thick, sticky, and elastic—it should eventually pull away from the sides of the bowl.
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6
Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm, draft-free spot for about 60-90 minutes, or until it has doubled in size.
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7
Gently punch the dough down to release the air. Fold in the Belgian pearl sugar (and cinnamon, if using) by hand or on the lowest mixer speed until evenly distributed.
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8
Divide the dough into 8 to 10 equal portions (roughly 80-90g each). Shape them into oval-like balls and place them on a parchment-lined baking sheet.
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9
Let the dough balls rest for another 15 minutes while you preheat your waffle iron to a medium-low setting.
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10
Place a dough ball in the center of the preheated waffle iron. Close the lid and cook for 3-5 minutes. Do not peek too early!
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11
The waffle is done when it is deep golden brown and the sugar has melted into a shiny, tacky glaze. Use silicone-tipped tongs to remove it carefully, as the melted sugar is extremely hot.
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12
Place the finished waffle on a wire rack for 2-3 minutes. This allows the sugar coating to harden into that signature crunch.
💡 Chef's Tips
Use a heavy-duty cast iron waffle maker if possible for the most even caramelization. Do not use high heat; the sugar will burn before the interior of the dough is cooked through. If you can't find pearl sugar, look for 'Lars Own' or 'Coucke’s' brands online—regular sugar will simply melt and disappear. For the best flavor, let the dough rise in the refrigerator overnight; the cold fermentation develops a much deeper, complex taste. Clean your waffle iron while it is still slightly warm (but safe to touch) using a damp paper towel to easily remove the sticky caramel.
🍽️ Serving Suggestions
Serve warm and plain, as they are traditionally sold as street food in Belgium. Top with a dollop of homemade whipped cream and fresh tart raspberries to balance the sweetness. Drizzle with melted dark chocolate or Speculoos (cookie butter) for an indulgent dessert. Pair with a strong, dark roast coffee or a traditional Belgian Dubbel ale. Add a side of thick-cut salty bacon for a perfect sweet-and-savory brunch experience.