I’ve been sitting here for a while now trying to find the right words to describe these incredible waffles…
I had been wanting to try to make Liege waffles for quite some time but just hadn’t been able to find the right recipe…until now!
Liege waffles are a type of Belgian waffle that are leavened with yeast, contain tons of butter and pearl sugar that caramelizes on the outside of the waffle when it bakes. Liege waffles are dense, almost flaky and hide sweet pockets of sugar on the inside and they’re irresistible! There is a bit of planning involved when making these as they require some rising time but they are very worth the wait!
I would really recommend searching out some pearl sugar as it’s the ingredient that really makes these waffles special. Without it, you won’t get the caramelization or the sugary pockets inside the waffles. I purchased mine from a dutch imports store but you could also order some online!
These waffles are super on their own, as is. No syrup required.
Liege Waffles recipe from A Feast for the Eyes makes 8 waffles
- 3 1/2 cups all purpose flour
- 1 package active dry yeast (that’s 2 1/4 tsp)
- 3/4 cup lukewarm milk
- 1 cup butter at room temperature
- 2 eggs (room temp)
- 1/2 tsp salt
- 1 tsp vanilla
- 8oz Belgian pearl sugar
In the bowl of a stand mixer fitted with a paddle attachment add the yeast to the warm milk, whisk to combine and set aside for 3-5 minutes or until it begins to bubble a little bit. Add the eggs, followed by the vanilla, flour, salt and butter. Mix until well combined. (you’ll add the sugar LATER)
Cover the bowl with a tea towel or plastic wrap and set in a warm, draft free place to rise for about an hour.
Once the dough has risen (mine didn’t quite double) Turn it out onto a very lightly floured work space.
Plug your waffle iron in and let it heat up as high as it gets! Grease it really well with non stick spray
Pat (or roll) the dough out into a fairly large rectangle and sprinkle with pearl sugar. Using a bench scraper, fold the dough into thirds like you’re folding a letter. Pat (or roll) it smooth. Cut the dough into 8 rectangular portions.
Bake in the waffle iron until the waffle stops steaming and the sugar has caramelized on the outside and turned a light golden brown.
*I kind of skimped on my sugar because I was afraid of making a huge burnt sugar mess in my waffle iron but that didn’t happen so next time I’ll add the full amount!)
Carefully remove the waffle from the waffle iron being cautious of the HOT sugar.
Let cool slightly and ENJOY!
To see more of the SRC recipes for November click the link below!