📝 About This Recipe
Unlike the airy Brussels waffle, the Liège waffle is a rich, brioche-based masterpiece born in the Wallonia region of Belgium. Infused with vanilla and cinnamon, the dough is studded with authentic pearl sugar that melts and caramelizes on the iron, creating a crunchy, golden exterior and a soft, buttery center. It is the king of breakfast fast food—decadent, portable, and naturally sweet enough to eat straight out of the paper.
🥗 Ingredients
The Yeast Bloom
- 1/3 cup Whole milk (warmed to 110°F (43°C))
- 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 weight if possible (approx 250g))
- 1 1/2 cups Bread flour (adds essential chewiness)
- 2 pieces Large eggs (at room temperature, lightly beaten)
- 1 cup Unsalted butter (softened to room temperature)
- 1 tablespoon Honey (for moisture and depth)
- 2 teaspoons Vanilla bean paste (or high-quality extract)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Ground cinnamon (subtle aromatic background note)
The Signature Crunch
- 1 cup Belgian Pearl Sugar (essential; do not substitute with crushed cubes)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, 1 teaspoon of granulated sugar, and the yeast. 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, salt, and cinnamon on low speed.
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3
Add the yeast mixture, beaten eggs, honey, and vanilla to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
With the mixer running on medium-low, add the softened butter one tablespoon at a time. Ensure each piece is incorporated before adding the next; the dough will look messy but will come together.
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5
Increase 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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6
Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot for about 60-90 minutes, or until doubled in size.
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7
Gently deflate the dough by pressing down on it. Fold in the Belgian pearl sugar 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 100g each) and shape them into oval-shaped balls. Let them rest for another 15 minutes covered with a kitchen towel.
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9
Preheat your waffle iron to a medium-low setting. Liège waffles need lower heat than standard waffles to prevent the sugar from burning before the dough is cooked.
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10
Place one dough ball in the center of the iron. Close the lid and cook for 3-5 minutes. Look for a deep golden-brown color and a visible glossy glaze of melted sugar.
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11
Carefully remove the waffle using a fork or tongs—the caramelized sugar is extremely hot (molten sugar burns!).
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12
Let the waffles rest on a wire rack for 2-3 minutes. This allows the sugar coating to harden into that signature crisp shell.
💡 Chef's Tips
Use a heavy-duty cast iron waffle maker if possible for the best heat retention and caramelization. Do not skip the room temperature eggs and butter; cold ingredients will prevent the yeast from working and the fats from emulsifying. If you have time, let the dough undergo a slow ferment in the fridge overnight for a more complex, sourdough-like flavor. Avoid using a high heat setting on your waffle iron; the sugar will burn at 350°F, leaving the inside raw. Clean your waffle iron while it is still slightly warm using a damp paper towel to easily remove the sticky caramel residue.
🍽️ Serving Suggestions
Serve warm and plain for the most authentic 'street food' experience. Top with a dollop of speculoos (cookie butter) and sliced bananas for a decadent treat. Pair with a sharp, bitter espresso or a dark roast coffee to balance the intense sweetness. Add a swirl of homemade whipped cream and fresh tart raspberries to brighten the rich flavors. For a savory-sweet twist, serve alongside crispy thick-cut bacon.