Best Belgian Liege Waffles Recipes

LIEGE BELGIAN WAFFLES WITH PEARL SUGAR

Steps:

• Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
• Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
• Preheat a waffle iron according to manufacturer's instructions.
• Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

BELGIAN "LIEGE" SUGAR WAFFLES RECIPE - (4.4/5)

Steps:

• Equipment needed: Waffle Iron. I own a non-stick Belgian waffle, made in America which worked very well for this recipe. NOTE: Butter and eggs should be a room temperature for best results. Dissolve the yeast in lukewarm milk. Gradually add all the ingredients to the flour, except for the pearl sugar. (My stand mixer works great to do this.) Let the dough double in size (about 30 minutes). NOTE: I turn my oven on to WARM for a few minutes, then turn it off. I cover the dough in a bowl, and place it into the warm and cozy oven to help proof the dough. Once the dough has doubled (I let mine rise for an hour), gently place onto a smooth surface. Gently flatten the dough into a rectangle and add the pearl sugar. Fold the dough over, in thirds (my own technique to distribute the sugar throughout). Divide the dough into small patties, about 3-4 oz each. NOTE: To be more traditional, Liege waffles are shaped into a rectangle. You can wrap each patty in plastic wrap and store in the refrigerator. To make the waffles, bring them to room temperature for 30-60 minutes (or, I used my pre-WARMED oven trick and that did the job! To prepare: Bake in a greased and heated waffle iron. Be very careful, as the sugar will caramelize and be extremely hot. Allow them to cook for a few minutes, before biting into them. The texture is dense and moist-- and the caramelized sugar is so good that I cannot image adding anything else to them! RECIPE SOURCE: Lars Own Belgian Pearl Sugar Box Recipe on the back.

LIEGE WAFFLES (BELGIAN PEARL SUGAR WAFFLES)

Steps:

• Mix yeast, water, sugar and salt, and let develop for 15 minutes.
• Place flour into a large bowl.
• Make a well, pour in yeast mixture, and begin to knead.
• Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
• Let dough rest in bowl until doubled.
• Gently mix in pearl sugar.
• Let rest for 15 minutes.
• Heat waffle iron.
• When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
• Cook for 3-5 minutes, until waffles lightly brown on top.
• Serve warm or room temperature.
• Enjoy!

BELGIAN LIEGE WAFFLES

Steps:

• HYDRATE THE YEAST: Warm the milk to 110-115 F (43-46 C). This can be done on the stove top or in the microwave. It should take about 30-45 seconds in the microwave. Make sure the milk is not too hot or it will kill the yeast. Sprinkle the yeast over the milk and stir together.
• COMBINE THE BUTTER, SUGAR, SALT, & EGGS: In a large mixing bowl or the bowl of a stand mixer, stir together the cooled butter, sugar, and salt with a spoon or a rubber spatula.
• ADD THE MILK/YEAST: Stir in the milk/yeast mixture.
• ADD THE FLOUR: Stir in the flour until it is hydrated. The dough will be shaggy at this point.
• KNEAD: This dough can be kneaded by hand or with the dough hook of a stand mixer. If kneading by hand, lightly flour a work surface and knead the dough for about 8 minutes, until it is smooth and elastic. The dough will be very sticky to start, but will become less sticky as it is kneaded. If kneading in the stand mixer, knead at medium/high speed for about 6 minutes, stopping about halfway through to scrape the bottom of the bowl.
• FERMENT: Transfer the dough to a clean bowl. Lightly spray the dough with oil and cover the bowl with a towel or plastic wrap. Let the dough ferment at room temperature until double in size. This will take about 30-45 minutes if you used quick rise yeast and 1-2 hours if active dry yeast was used. A warm spot will speed up the fermentation time.
• PUNCHING: Deflate the air out of the dough by pressing down on it in the center and bringing the edges of the dough over the top.
• ADD THE PEARL SUGAR: Flatten the dough out on a lightly floured work surface and add the pearl sugar. Knead the pearl sugar into the dough until evenly distrubted. Alternatively, you can knead the sugar into the dough in a stand mixer with a dough hook.
• DIVIDE AND REST THE DOUGH: Divide the dough into roughly 12 pieces and cover with a piece of plastic wrap. Let the dough rest for 10 minutes while the waffle iron heats up.
• COOK THE WAFFLES: All waffle irons are different so start your iron on a low temperature. Increase the temperature a little at a time to find the setting that will caramelize your sugar. Spray the iron with non-stick spray and put a piece of dough in the center of the waffle iron and close it. The waffle will puff up as it cooks. Cook until golden brown.
• MAKE AHEAD: You can keep the waffles warm in a 200 F (95 C) oven. Uneaten waffles can be stored in the freezer in a ziplock bag for up to 3 months. Rewarm in a 250 F (120 C) oven until warmed through.