Discover the magic of Belgian Liege Waffles – a game-changer that will make you say goodbye to ordinary buttermilk waffles! Imagine a crispy, caramelized exterior paired with a soft and chewy inside – pure deliciousness awaits.
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Belgian Liege Waffles
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 waffles 1x
- Category: Breakfast
Ingredients
Scale
- ½ cup warm milk (120g)
- 1 tsp active dry yeast
- 2 tbsp light brown sugar
- 1 large egg
- 1 tsp vanilla
- ½ tsp salt
- 2 cups all-purpose flour (260g)
- 6 tbsp unsalted butter (85g, room temperature)
- ⅔ cup Pearl sugar (130g)
Instructions
- In your stand mixer bowl, combine warm milk, active dry yeast, and brown sugar. Let it rest for 10 minutes to activate the yeast.
- Add flour, egg, salt, and vanilla. Knead with the dough hook attachment for 3 minutes until a dough forms.
- Incorporate softened butter and knead on medium-high speed for about 5 minutes until you have a soft, stretchy dough.
- Transfer the dough to a clean bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size (about 60 minutes).
- Once risen, flatten the dough on a floured surface. Sprinkle half of the pearl sugar, press in, and roll up the dough. Repeat with the remaining sugar. Stretch and knead to fully incorporate the pearl sugar.
- Preheat the waffle maker for about 10 minutes.
- Divide the dough into 4 equal parts.
- Working one piece at a time, cook the waffles until golden and cooked through. The exact time may vary, but around 6-7 minutes on medium heat worked for me.
- Serve with Nutella and fresh berries (or enjoy them on their own)!
Notes
- If you don’t have a stand mixer, use a large wooden spoon and your hands, but be prepared for a sticky and challenging dough.
- Use the first waffle as a guide to determine the perfect time and temperature for your waffle iron, adjusting accordingly.
- These waffles are at their best when enjoyed fresh and warm!
