Liege Waffles

Ingredients

• 2 teaspoons (about 7 g)active dried yeast
• 2 tablespoons (about 25 g)sugar
• 180 ml (¾ cup)milk
• 406 g (3¼ cups)plain flour
• 2 largeeggs
• 113 g (½ cup; 1 stick), meltedbutter
• 2 teaspoonsvanilla extract
• 113 g (4 oz)Belgian pearl sugar

Instructions

1. 1

   Activate the yeast

   Put the yeast, sugar and lukewarm milk in the stand mixer bowl. Stir briefly with a wooden or silicone spoon, then leave for 10 minutes, until foamy. The milk can be warmed in the microwave for 20 seconds.

2. 2

   Whisk wet ingredients

   Fit the whisk attachment. Add the eggs, melted butter and vanilla, then whisk at medium speed for 30–40 seconds, until combined.

3. 3

   Knead the dough

   Replace the whisk with the dough hook. Add 3 cups of flour and knead at medium speed for 2 minutes, until incorporated.

4. 4

   Add remaining flour

   Gradually add the remaining flour until the dough is soft, elastic and slightly sticky.

5. 5

   Cover the bowl

   Remove the dough hook and cover the bowl tightly with cling film. Lay a clean, warm kitchen towel over the top; the towel can be warmed in the microwave for 30 seconds.

6. 6

   Find a warm place

   Put the bowl somewhere dark and warm. Alternatively, preheat the oven to 40°C (105°F) and place the bowl inside.

7. 7

   Let dough rise

   After 30 minutes, check whether the dough has doubled in size. If it has not, leave it to rise for a little longer.

8. 8

   Shape the waffles

   Knead the pearl sugar into the dough. Divide it into 10 balls and set them on a piece of parchment paper.

9. 9

   Heat the waffle maker

   Warm the waffle maker and grease a plate with oil spray or avocado oil.

10. 10

    Cook a waffle

    Put one dough ball in the centre of the rectangular plate, press it down and cook for 2–4 minutes, until golden brown and crisp.

11. 11

    Cook remaining dough

    Repeat with the remaining dough balls.

12. 12

    Serve the waffles

    Serve with whipped cream and berries.

What are Liege waffles?

Liege waffles come from the Belgian city of Liège and are known for their rich, yeasted dough and irregular pockets of pearl sugar. They are typically thicker and chewier than lighter, grid-patterned waffles.

This version keeps the dough in round portions and cooks them until crisp outside, so each waffle is easy to pick up and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 11g protein, 24g carbs, 29g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes much of the fat; eggs, milk and flour contribute protein. Serve one waffle with berries and a source of protein, such as yoghurt, for a more balanced plate.

Why use pearl sugar?

Pearl sugar: kneading it into the risen dough distributes the firm sugar pieces throughout each waffle. As they cook, some of the sugar melts and creates sweet, crisp spots.

Getting the dough right

Flour: add it in stages, as directed, and stop when the dough is soft, elastic and a little sticky. The exact amount needed can vary, so use the dough’s texture as your cue rather than adding it all at once.

Yeast: the milk should be lukewarm, not hot. Letting the yeast mixture stand until foamy gives you a useful sign that it has activated.

Rising and shaping

Warmth: a warm, sheltered spot helps the dough rise. The recipe suggests an oven set to 40°C, but check that it is only gently warm before placing the covered bowl inside.

Portions: divide the dough into 10 balls after kneading in the pearl sugar. Keep them on parchment while you heat the waffle maker.

Cooking for crisp edges

Heat: warm the waffle maker before cooking so the dough starts browning as soon as it is pressed. Grease the plate as directed to help the waffles release.

Doneness: cook each portion for 2–4 minutes, looking for a golden-brown surface and crisp edges. Waffle makers vary, so check the first one and adjust the time if needed.

Serving ideas

Toppings: whipped cream and berries add a soft, fresh contrast to the sweet, crisp waffles. Add them just before serving so the edges stay crisp.

Occasion: serve the waffles warm for breakfast or as a snack. Their round shape also makes them convenient to eat by hand.

Recipe notes & tips

• Let the yeast mixture stand for the full 10 minutes and check for foam before proceeding.
• Use lukewarm rather than hot milk when activating the yeast.
• Add the flour gradually and stop once the dough is soft, elastic and slightly sticky.
• Keep the dough covered while it rises so its surface does not dry out.
• Cook one waffle first to judge how quickly your waffle maker browns the dough.
• Serve soon after cooking for the crispest edges.

Variations

• Berry topping: serve with fresh berries for a tart contrast to the sweet dough.
• Cream topping: add whipped cream just before serving.
• Vanilla accent: add a little extra vanilla for a more pronounced flavour.
• Smaller waffles: divide the dough into smaller portions and check them early, as cooking time may change.
• Plain serving: leave off the toppings to enjoy the sugar-crisped edges on their own.

Common mistakes to avoid

• Hot milk: overly hot milk can hinder the yeast; use lukewarm milk instead.
• Skipping the foam check: wait until the yeast mixture is foamy before adding the eggs and butter.
• Adding flour too quickly: the dough can become too firm; add the remaining flour gradually.
• Rushing the rise: if the dough has not doubled after 30 minutes, give it more time.
• Overcooking: pearl sugar can darken quickly; check the waffles during the 2–4 minute cooking window.
• Stacking hot waffles: trapped steam softens the edges; serve them soon after cooking.

How to store

Keep leftover waffles in a sealed container in the fridge for 3–4 days. Reheat them in a waffle maker until warm and crisp.

Frequently asked questions