Belgian Liège Waffles
These authentic Liège waffles are made with a yeast-leavened dough and studded with pearl sugar, creating a delightfully crisp exterior and a soft, chewy interior. Perfect for a sweet snack or indulgent breakfast, they are best enjoyed warm.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 477 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 300 gall-purpose flour
- 7 gactive dry yeast
- 15 ggranulated sugar
- 3 gsalt
- 100 mlwhole milk, lukewarm
- 2 pcslarge egg, at room temperature
- 150 gunsalted butter, softened
- 100 gbelgian pearl sugar
Equipment
waffle iron · plastic wrap · wooden spoon · large mixing bowl · stand mixer (optional)
The method
Step by step
- 1
In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.
About 2 min
Cook’s note: Ensure the yeast is fresh for best results.
- 2
Add the lukewarm whole milk and large eggs to the dry ingredients.
About 1 min
- 3
Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms, about 2-3 minutes.
About 3 min
- 4
Gradually add the softened unsalted butter, a few pieces at a time, mixing until fully incorporated after each addition.
About 5 min
Cook’s note: The dough will be very soft and sticky at this stage.
- 5
Continue kneading for about 5-7 minutes until the dough is smooth and elastic.
About 7 min
- 6
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
- 7
Gently punch down the risen dough to release the air.
About 1 min
- 8
Fold in the Belgian pearl sugar until evenly distributed throughout the dough.
About 2 min
Cook’s note: Do not overmix at this stage; just combine.
- 9
Divide the dough into 6 equal portions.
About 2 min
Cook’s note: You can weigh the dough for precise portions.
- 10
Preheat your waffle iron according to the manufacturer's instructions.
About 5 min
Cook’s note: Ensure the iron is fully heated to get a crispy exterior.
- 11
Place one portion of dough in the center of the hot waffle iron.
- 12
Close the lid and cook for 3-5 minutes, or until golden brown and caramelized.
About 5 min
Cook’s note: Cooking time varies by waffle iron; watch for steam to subside.
- 13
Carefully remove the waffle from the iron.
Cook’s note: Use tongs or a fork to avoid burning your fingers.
- 14
Repeat with the remaining dough portions.
About 15 min
- 15
Serve warm, plain, or with your favorite toppings.
Cook’s note: Classic toppings include fresh fruit, whipped cream, or chocolate sauce.
Per serving
Nutrition
- Calories
- 477.4kcal
- Protein
- 8.4g
- Carbs
- 58.6g
- Fat
- 23.2g
- Fibre
- 1.7g
- Sugar
- 20.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover waffles in an airtight container at room temperature.
Reheat in a toaster, oven, or waffle iron until warmed through and crisp.
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