Gaufre de Liège
These authentic Liège waffles are made with a rich, brioche-like dough and studded with pearl sugar that caramelizes beautifully when baked. Enjoy them warm, plain, or with a light dusting of powdered sugar for a delightful sweet treat.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 523 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.
Ingredients
- 300 gall-purpose flour
- 7 gactive dry yeast
- 100 mlwhole milk, lukewarm
- 2 pcsegg, large
- 15 ggranulated sugar
- 150 gunsalted butter, softened
- 0.5 tspsalt
- 1 tspvanilla extract
- 150 gbelgian pearl sugar
garnish
- 1 tbsppowdered sugar(optional)
Equipment
waffle iron · kitchen towel · small bowl · large mixing bowl
The method
Step by step
- 1
In a small bowl, combine the active dry yeast with the lukewarm whole milk and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
- 2
In a large mixing bowl, combine the all-purpose flour and salt.
About 1 min
- 3
Add the eggs and vanilla extract to the yeast mixture.
- 4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
About 2 min
Cook’s note: A stand mixer with a dough hook can make this easier.
- 5
Gradually add the softened unsalted butter, piece by piece, mixing until it's fully incorporated and the dough is smooth and elastic.
About 10 min
Cook’s note: This process can take 5-8 minutes of kneading in a stand mixer.
- 6
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
- 7
Once risen, gently deflate the dough and fold in the Belgian pearl sugar until evenly distributed.
About 2 min
Cook’s note: Avoid overmixing at this stage to keep the pearl sugar intact.
- 8
Divide the dough into 6-8 equal portions, depending on your desired waffle size.
About 2 min
Cook’s note: You can weigh the dough for more consistent portion sizes.
- 9
Preheat your waffle iron according to the manufacturer's instructions.
About 5 min
- 10
Place one portion of dough into the hot waffle iron, close the lid, and cook for 3-5 minutes, or until deeply golden brown and caramelized.
About 20 min
Cook’s note: The pearl sugar will melt and caramelize, creating a delicious crunchy exterior.
- 11
Carefully remove the cooked waffle and repeat with the remaining dough portions.
Cook’s note: Be cautious as the waffles and iron will be hot.
- 12
Serve the Gaufre de Liège warm, optionally dusted with powdered sugar.
Per serving
Nutrition
- Calories
- 522.5kcal
- Protein
- 8.4g
- Carbs
- 69.6g
- Fat
- 23.2g
- Fibre
- 1.7g
- Sugar
- 31.2g
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 or waffle iron for a few minutes until warmed through and crisp.
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