Liege Waffles
Liege waffles are thick and bready in taste, speckled with sugar pearls creating a delicious caramelized texture.
Servings: 12
Equipment
- Belgian pearl sugar
Ingredients
- 2¼ teaspoons instant dry yeast, (1 packet)
- ¾ cup lukewarm milk
- 2 eggs
- 1 cup butter, melted
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla
- 8 ounces Belgian pearl sugar
Instructions
- In the bowl of a stand mixer, dissolve the yeast in the warm milk. Let sit for about 5 minutes or until the mixture begins to foam.
- Add eggs and melted butter and whisk to combine.
- Add flour, salt, and vanilla and mix on low with a dough hook until the mixture is smooth.
- Cover and let rise until dough has doubled in size (about 30 minutes - 1 hour).
- Once the dough has risen, preheat the waffle iron. Fold in Belgian pearl sugar using a wooden spoon.
- Divide the dough into 10-12 small balls about 3-4 ounces each.
- Grease the waffle iron (Belgian or regular) with cooking spray add 1 dough piece at a time and cook until golden and crisp, about 6-10 minutes. Make sure to wipe off carmelized sugar with a paper towel and grease the waffle iron in between making each waffle.
- Serve warm with whipped cream and berries.
Video
Notes
Prep ahead of time. After the dough has risen, punch it down, wrap it with plastic wrap, and refrigerate overnight. When ready to cook, rest the dough at room temperature for 1 hour before folding in the Belgian sugar, dividing, and cooking.
How to store. Freeze in a freezer-safe bag for up to 3 months. For ease, wrap each cooled waffle individually and place them in a freezer bag.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 236mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 537IU | Vitamin C: 0.002mg | Calcium: 33mg | Iron: 2mg