Authentic Liege Waffles with Pearl Sugar
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Bring the taste of the Belgian streets to your kitchen with this authentic Liege waffles with pearl sugar recipe.
Learn how create these golden-brown, crispy-on-the-outside, soft-on-the-inside Belgian delights that delightful caramelized crunch with every bite!
What are Liege waffles?
Liege waffles are a traditional Belgian treat known for their rich flavor and unique texture. Unlike traditional Brussels waffles (what they are called in Belgium), Liege waffles are made with a yeast dough that includes pearl sugar, resulting in a caramelized crunch and chewy interior.
They are sweeter, heavier, smaller, and have irregular edges rather than straight, square edges. Oh, and these little treats are a snack that will set you back 3 euros each in Belgium!
Be sure to check out these delicious Belgian Liège waffles stuffed with chocolate too!
🥣 What you’ll need
- Lukewarm milk
- Active dry yeast
- All-purpose flour
- Sea salt
- Unsalted butter – at room temperature
- Pure vanilla extract
- Belgian pearl sugar
- Belgian waffle iron
Be sure to check out the printable recipe card below for detailed instructions
How to make Belgian Liege Sugar Waffles
In a large mixing bowl (or in bowl of a stand mixer with dough hook attachment), dissolve yeast in warm milk.
Add the flour and salt. Add the butter, eggs, and the vanilla. Gently stir together with a wooden spoon and let it sit for about 5 minutes to get bubbly.
Cover dough and allow to rise until it doubles in size, about 30 minutes.
Heat waffle iron according to manufacturer’s instructions.
Once the dough is ready, stir in the sugar pearls. Scoop out 3 to 4 ounce portions of dough.
Place dough balls into each cavity of a greased Belgian waffle maker. Press the lid shut and cook until golden brown. (Mine took about 3 minutes)
Very carefully lift them out with a fork or tongs and place on a wire cooling rack. Continue cooking additional waffles.
Allow to cool slightly before serving. Resist the temptation to eat them straight out of the waffle maker, the caramelized sugar will burn your tongue!
These are not the regular waffles that we make for breakfast, this Liege waffle recipe has the texture of brioche dough with melted sugar coated, flaky yumminess!
FAQs
Pearl sugar is a type of sugar with larger and harder crystals. It doesn’t melt easily when exposed to heat, making it perfect for creating pockets of sweetness and crunchiness within the waffle.
No, pearl sugar is essential to achieving the distinctive texture and flavor of Liege waffles. While you can experiment with other sugars, using pearl sugar is recommended for an authentic experience.
Belgian Lars own pearl sugar is available at many specialty baking stores, gourmet markets, and online retailers. You might also find it at stores that carry European or Belgian ingredients.
Yes, you can freeze the waffle dough before adding the pearl sugar.Defrost the dough overnight in the refrigerator and mix the sugar in when ready to bake.
While a regular waffle iron will work, using a Belgian waffle maker with deeper pockets will help capture the caramelized sugar and create the characteristic texture of traditional Liege waffles.
Coat the waffle iron with a light layer of non-stick cooking spray or oil before cooking each waffle. This will help prevent the sugar from sticking to the iron and ensure easy removal.
Liege waffles can be enjoyed with a variety of toppings, including whipped cream, fresh berries, chocolate drizzle, Nutella, ice cream, or simply a dusting of powdered sugar.
🧇How do you store Liege waffles?
- Allow waffles to cool completely at room temperature. This helps prevent excess moisture from accumulating when you store them.
- Place the cooled waffles in a single layer on a baking sheet or a flat surface. Avoid stacking them at this point, as the warmth could cause them to become soggy.
- If you plan to consume the waffles within a day or two, you can place them in an airtight container or a resealable plastic bag. If you’re stacking the waffles, you can place a layer of parchment paper or wax paper between them to prevent sticking.
- If you have a large batch and don’t plan to consume them all immediately, you can freeze the Liege waffles for longer-term storage. Place the baking sheet with the waffles in the freezer until they are firm. Once frozen, transfer them to a freezer-safe bag or airtight container. This prevents them from sticking together. Store in the freezer for up to 3 months.
- Frozen pearl sugar waffles can be reheated in a toaster, toaster oven, or regular oven preheated to 300°F (150°C), place the waffles directly on the oven rack or on a baking sheet, and warm them for a few minutes until they are heated through and crispy.
🧇More delicious waffled recipes
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Enjoy!!
Authentic Liege Waffles with Pearl Sugar Recipe
Equipment
- Belgian Waffle Iron
Ingredients
- 3.5 cups all-purpose flour
- 2.5 teaspoons active dry yeast
- .75 cups lukewarm milk
- 1 cup unsalted butter at room temperature
- 2 large eggs at room temperature
- 0.5 teaspoon salt
- 1 teaspoon pure vanilla extract
- 8 ounces Belgian pearl sugar a type of sugar with larger and harder crystals.
Instructions
- In a large mixing bowl (or in bowl of a stand mixer with dough hook attachment), dissolve yeast in warm milk.
- Add the flour and salt. Add the butter, eggs, and the vanilla. Gently stir together with a wooden spoon and let it sit for about 5 minutes to get bubbly.
- Cover dough and allow to rise until it doubles in size, about 30 minutes.
- Heat waffle iron according to manufacturer’s instructions.
- Once the dough is ready, stir in the sugar pearls. Scoop out 3 to 4 ounce portions of dough.
- Place dough balls into each cavity of a greased Belgian waffle maker. Press the lid shut and cook until golden brown. (Mine took about 3 minutes)
- Very carefully lift them out with a fork or tongs and place on a wire cooling rack. Continue cooking additional waffles.
- Allow to cool slightly before serving. Resist the temptation to eat them straight out of the waffle maker, the caramelized sugar will burn your tongue and your fingers!
Notes
- You can freeze the waffle dough before adding the pearl sugar. Defrost the dough overnight in the refrigerator and mix the sugar in when ready to bake.
- Coat the waffle iron with a light layer of non-stick cooking spray or oil before cooking each waffle. This will help prevent the sugar from sticking to the iron for easier removal.
- Allow waffles to cool completely and place them in an airtight container or a resealable plastic bag. Store in the refrigerator for a day or two.
- To freeze, place the baking sheet with the waffles in the freezer until they are firm. Once frozen, transfer them to a freezer-safe bag or airtight container. Store in the freezer for up to 3 months.
- Frozen pearl sugar waffles can be reheated in a toaster, toaster oven, or regular oven preheated to 300°F (150°C), place the waffles directly on the oven rack or on a baking sheet, and warm them for a few minutes until they are heated through and crispy.
Oh my goodness I literally just made waffles myself and this is sort of what I was looking for. We have a place in Cincinnati called the Taste of Belgium that has these delicious waffles, ore like dessert then waffle. Will have to give this a try even without the pearl sugar.
Oh How wonderful for your daughter! These waffles look so good and they are making me so hungry! I am so glad that you linked up at Show Me Your Plaid Monday’s! You have been pinned and I hope that you return each week!
ah these look amazing!! Thanks so much for linking up to Handmade Tuesdays @ http://www.ladybug-blessings.com
Oh my! What a story and what an investigative cooking reporter you are. Usually I browse the story to get to the recipe. Just the opposite here. I want to hear more about Belgium and the waffles. Keep us posted! Thanks for sharing at my party this week. Linda
Love the pictures! I’ve never been to Belgium either, but the waffles would make me feel like I had. They look so good!
Thank you for sharing good secret cooking. I live in Thailand and quite far from Europe. Once time I tasted Franchise Waffles in Bangkok and I know it must have secret. I have to try and find out Belgian Sugar.