Liege Waffles

Liege Waffles

makes 10
Unlike American versions which are drenched in syrup and require forks and knives to eat, Liège waffles are meant to be enjoyed out of hand. They’re made of a yeasted dough filled with pearls of sugar that sweeten them from the inside out. The sugar melts in the waffle iron and creates a lovely coating that enrobes the waffles with a crisp, sweet, shiny sheen. An overnight proof and a second rise are required to achieve the best flavor and texture, but the wait is more than worth it.

Ingredients

  • 2 1/2 teaspoons active dry yeast (1 packet)
  • 1/2 cup milk (warmed to 105 degrees)
  • 2 cups bread flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 12 tablespoons unsalted butter (softened)
  • 1 large egg (beaten)
  • 1 tablespoon vanilla extract
  • 1 cup Belgian pearl sugar

Directions

  1. Stir yeast into warm milk and allow to sit a few minutes until frothy. Overly hot milk will kill the yeast, and it will never foam. If this happens, start again with cooler milk.
  2. In the bowl of an electric mixer, whisk together bread flour, sugar, and salt. Addbutter. Using the dough hook, begin to mix in milk on low speed untilmoistened. Slowly add egg and vanilla. Increase speed to medium and mix 5minutes. Scrape down bowl and if necessary, allow mixer to cool down a bit. Mixagain another 5 minutes until smooth and elastic. The long mixing time is an important step that helps develop the gluten and results in a better texture. Transfer to a greased bowl. Cover and refrigerate overnight.
  3. Line a baking sheet with parchment paper and set aside. Place dough on a lightly floured surface. It will be somewhat dense and tacky. Roll to 1-inch thickness. Sprinkle with pearl sugar. Roll and fold dough to incorporate and evenly distribute sugar. 
  4. Divide into 10 equal pieces. Form each piece into a small patty and set on prepared baking sheet. Cover with a sheet of parchment and a clean kitchen towel. Place somewhere warm and allow to rise until puffy, about 2 hours.
  5. Heat Belgian waffle iron. Gently lay dough patty in the center of the iron. Close and cook until golden brown, about 2 1/2 minutes. Use a fork to spear and lift the waffle out of the iron and transfer to a cooling rack. Be careful not to touch the sugar as it will be very hot and can cause burns. Repeat with remaining dough.
  6. Enjoy hot or at room temperature. The waffles are great plain, but for added decadence, dip a portion in melted chocolate.

Cook Tips

The caramelized sugar will make a mess of your waffle iron. To clean, use rolled up wet paper towels to wipe between the squares while the sugar is still slightly warm. You can also use a chopstick to push wet paper towel into the crevices.

Make sure to use Belgian pearl sugar. You cannot substitute with anything else and achieve the same results. Also, be mindful that Swedish pearl sugar is sold in similar looking packaging but is used differently.

VARIATION: Omit the pearl sugar for an unsweetened version that pairs beautifully with savory toppings. For a creative appetizer, cut waffles into 3 square lengths and fill each divot with a different component. Smoked salmon, mascarpone, and capers fit in nicely!

 

Nutrition

Amount Per Serving (based on 10 servings)
  • Calories: 370
  • Fat: 15.0 g
  • Saturated Fat: 9.0 g
  • Trans Fat: 0.5 g
  • Cholesterol: 55.0 mg
  • Sodium: 240.0 mg
  • Carbohydrates: 53.0 g
  • Fiber: 1.0 g
  • Added Sugars: 35.0 g
  • Sugar: 35.0 g
  • Protein: 4.0 g