Description
Liège waffles are a decadent Belgian treat characterized by a rich, buttery dough studded with crunchy pearl sugar that caramelizes during cooking to create a sweet, crisp exterior. This recipe uses an enriched yeast dough that is allowed to rise, then cooked in a Belgian waffle iron for golden, caramelized waffles perfect for a special breakfast or dessert.
Ingredients
Scale
Yeast Mixture
- 1 1/2 tablespoons light brown sugar
- 1 3/4 teaspoons active dry yeast
- 1/3 cup lukewarm water
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
- 1 cup Belgian pearl sugar
Instructions
- Activate Yeast: In a small bowl, whisk together the light brown sugar and active dry yeast into the lukewarm water. Let this mixture stand until it becomes foamy, about 5 minutes, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour and salt. Create a well in the center for wet ingredients.
- Combine Wet and Dry: Pour the yeast mixture into the well in the flour. Mix at medium speed until the dough looks shaggy and just starts to come together, approximately 1 minute.
- Add Eggs: Add the eggs one at a time, mixing each for about 20 seconds before adding the next, to fully incorporate them into the dough.
- Add Butter and Vanilla: Whisk vanilla extract into the melted butter, then with the mixer on medium-low speed, gradually add the butter mixture to the dough until smooth. The batter will be thick and very sticky at this stage.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour 45 minutes.
- Add Pearl Sugar: Gently stir the Belgian pearl sugar into the risen dough. Cover again and allow to rest for 15 minutes to hydrate the sugar throughout the dough.
- Preheat Equipment: Preheat your oven to 250°F to keep the waffles warm after cooking. Also, preheat a Belgian waffle iron and brush it with melted butter to prevent sticking.
- Cook Waffles: Lightly deflate the batter with a gentle stir. Using about 2 tablespoons per waffle, cook in the waffle iron according to the manufacturer’s directions until the waffles are golden brown and crisp. Brush the iron with melted butter as necessary between batches to keep waffles from sticking.
- Serve: Transfer cooked waffles to plates or keep them warm in the preheated oven until all waffles are cooked. Serve immediately and enjoy the caramelized crispness and sweet, buttery flavor.
Notes
- Use Belgian pearl sugar specifically for authentic caramelized sweetness and texture in the waffles.
- Ensure your water is lukewarm (around 110°F) to effectively activate the yeast without killing it.
- Letting the batter rest with the pearl sugar ensures the sugar softens slightly and incorporates better.
- Brush the waffle iron with melted butter before each batch to prevent sticking and add flavor.
- Keep cooked waffles warm in a low oven to maintain crispness while finishing the batch.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Belgian
Keywords: Liège waffles, Belgian waffles, pearl sugar waffles, yeast waffles, breakfast waffles, caramelized waffles
