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.
Belgian Liege Waffles
- 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
- 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)!
- 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!