How to Make The BEST Liege Waffles (Authentic Belgian Recipe)

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The Liege waffle isn't just a waffle—it's a decadent, chewy, and truly authentic experience straight from the heart of Belgium. Unlike the light and airy Brussels waffle, this recipe is made from a rich, yeast-leavened dough, similar to brioche, and is packed with specialty pearl sugar that caramelizes into a molten, crunchy delight. This guide will take you step-by-step through the process, from activating the yeast to kneading the buttery dough and folding in the secret ingredient. Learn the techniques that ensure a tender interior and a caramelized exterior every time.

0:00 Introduction
0:20 - Activating the Yeast
0:46 – Creating the Dough
1:36 - Folding in the Pearl Sugar
2:13 - Waffle Iron Prep & Cooking the Waffles
2:44 - The Final Result: Serving & Storing Tips

RECIPE
Ingredients:
White Sugar: 10g, 1/3 oz
Milk: 65g, 2.3 oz
Dry Yeast: 10g, 1/3 oz
All-Purpose Flour: 400g, 14 oz
Vanilla Sugar: 42g, 1.5 oz
Salt: 5g, 0.2 oz
Whole Eggs: 2
Softened Butter: 170g, 6 oz
Pearl Sugar: 170g, 6 oz

Instructions:
Activate the Yeast:
In a beaker, combine 10 grams (1/3 oz) of white sugar with 65 grams (2.3 oz) of milk. Heat the mixture to a temperature between 30 and 35 degrees Celsius (85 to 95 degrees Fahrenheit). Add 10 grams (1/3 oz) of dry yeast and let the mixture stand for 5 minutes. The mixture should become frothy and bubbly, indicating that the yeast is active.

Mix the Dough:
In a stand mixer, combine 400 grams (14 oz) of all-purpose flour, 42 grams (1.5 oz) of vanilla sugar, and 5 grams (0.2 oz) of salt. Mix the dry ingredients thoroughly. Add two whole eggs and the activated yeast mixture. Gradually incorporate 170 grams (6 oz) of softened butter.

Knead & Proof:
Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. Remove the dough from the bowl, shape it into a ball by folding the edges underneath to create a taut surface. Place the dough back in the bowl, cover it with a damp towel, and let it rise at room temperature for about an hour, or until it has doubled in size.

Incorporate Pearl Sugar:
Once the dough has risen, fold in 170 grams (6 oz) of pearl sugar. Pearl sugar, or nib sugar, is a specialty sugar that is irregularly shaped and does not melt easily when baked. The explanation of its function directly within the recipe educates the user on its purpose.

Shape & Rest:
Divide the dough into 80-gram portions and shape them into balls. Let them rest again under a damp towel for 20 minutes.

Cook & Maintain:
Preheat the waffle iron and lightly brush the plates with oil. Place each dough ball in the center of the iron and cook for 3 to 4 minutes or until the waffles are golden brown. It is important to keep a close eye on the waffles to prevent burning and to adjust the timing or temperature as needed. Re-oil the plates before each waffle and, critically, remove any caramelized sugar after each batch to prevent sticking and burning during subsequent cooks

Serve & Store:
The Liege waffles are best enjoyed warm, directly from the iron. Caution is advised due to the presence of molten sugar, which can be very hot. If the waffles are being saved for later, let them cool on a wire rack and store them in a metal tin to preserve their texture.