Belgian Liege Waffles

Ingredients

• 120 ml (1/2 cup)whole milk, lukewarm
• 80 ml (1/3 cup)water, lukewarm
• about 9 g (3 teaspoons)instant yeast
• 2 largeeggs, at room temperature and beaten
• 15 ml (1 tablespoon)vanilla
• 30 ml (2 tablespoons)honey
• about 38 g (3 tablespoons)light brown sugar
• 3/4 teaspoonfine sea salt
• 468 g (3 2/3 cups; 16.5 ounces)bread flour
• 227 g (2 sticks; 8 ounces)unsalted butter, cubed and at room temperature
• 227 g (1 1/2 cups; 8 ounces)pearl sugar, or sugar cubes broken into pieces

Instructions

1. 1

   Mix the liquids

   In the bowl of an electric mixer fitted with a dough hook, combine the milk, water, yeast, eggs, honey, vanilla, brown sugar and salt. Mix until evenly combined.

2. 2

   Knead the dough

   With the mixer on low, add all but 1 cup of the flour and mix until combined. Add the butter one cube at a time, kneading each piece in thoroughly and scraping down the bowl as needed before adding the next. Once all the butter is incorporated, add the remaining flour and knead on low until the dough is smooth and elastic, about 5 minutes.

3. 3

   Rise and chill

   Move the dough to a lightly oiled bowl and cover tightly with plastic wrap. Leave it to rise until doubled, about 2 hours. Punch it down, cover again and refrigerate overnight or for up to 24 hours.

4. 4

   Add pearl sugar

   When ready to cook, heat a Belgian waffle iron. Remove the dough from the fridge and knead in all the pearl sugar. Divide into 10 equal pieces and roll each into a ball.

5. 5

   Cook the waffles

   Place one ball of dough on the waffle iron and cook according to the maker’s instructions, until deeply golden all over, about 4 to 5 minutes. Carefully lift it out with tongs or a fork and transfer it to a baking sheet.

6. 6

   Keep them warm

   If serving straight away, keep the waffles warm in an oven at 95°C (200°F). Serve warm, as the pearl sugar hardens as the waffles cool. Freeze any leftovers and reheat in a 95°C (200°F) oven until warmed through.

What are Liege waffles?

Liege waffles come from the Belgian city of Liège and are made from a yeasted, enriched dough rather than a pourable batter. Pearl sugar is folded into the dough, where it creates sweet, crunchy spots as the waffles cook.

This version builds flavour and texture through a slow rise and a chill in the fridge. Adding the pearl sugar just before cooking helps it stay distinct in the dough and caramelise on the hot iron.

Nutrition and macros by portion

The nutrition label shows one serving as written: 461 calories, 8g protein, 68g carbs, 20g fat.

The flour and added sugars supply most of the carbohydrates, while butter is the main source of fat; eggs and flour contribute protein. Pair a waffle with fresh fruit and a protein-rich side such as yoghurt for a more balanced plate.

The enriched dough

Butter: Add it gradually, letting each cube work into the dough before adding the next. This gives the dough time to absorb the fat without leaving greasy pockets.

Flour: Bread flour gives the dough enough structure for kneading and shaping. Hold back 1 cup at first, then add it after the butter has been incorporated, as directed.

Plan for the rise

First rise: Give the covered dough about 2 hours at room temperature, or until it has doubled. The exact time can vary, so use the dough’s size as the cue.

Chill: Refrigerate the punched-down dough overnight or for up to 24 hours. This makes the schedule easier to manage and gives you a firm dough to shape and fold the sugar into.

Fold in the pearl sugar

Sugar: Knead in all the pearl sugar after the dough comes out of the fridge. If using sugar cubes instead, break them into pieces as specified; very fine sugar will not give the same crunchy pockets.

Portions: Divide the dough into 10 equal pieces and roll each one into a ball. Keeping the portions even helps them cook at a similar rate.

Cook to a deep golden colour

Iron: Follow the waffle maker’s instructions and cook each waffle for about 4 to 5 minutes, until deeply golden all over. Avoid relying on time alone if your iron runs hotter or cooler.

Sugar: The pearl sugar melts against the hot grids and caramelises, so take care when removing each waffle. Use tongs or a fork and transfer it carefully to the baking sheet.

Serve them warm

Timing: These waffles are best served warm because the caramelised sugar hardens as they cool. If you are cooking several in batches, keep the finished waffles in a 95°C (200°F) oven.

Toppings: Try fruit, chocolate-hazelnut spread, whipped cream or ice cream, as suggested for this recipe. Since the waffles are already sweet and buttery, fresh fruit can offer a contrasting flavour.

Recipe notes & tips

• Have the butter and eggs at room temperature so they incorporate more smoothly.
• Scrape down the mixer bowl as needed while adding the butter.
• Use the dough’s doubled size, rather than the clock alone, to judge the first rise.
• Knead the pearl sugar into the dough only after chilling it.
• Cook until the waffles are deeply golden, checking your waffle maker’s instructions.
• Keep cooked waffles warm in a 95°C (200°F) oven and serve them promptly.

Variations

• Fruit topping: Serve with fresh berries or sliced fruit for a bright contrast.
• Chocolate-hazelnut spread: Add a spoonful to the warm waffle for a richer finish.
• Whipped cream: Top just before serving for a soft, creamy contrast.
• Ice cream: Serve a warm waffle with a scoop for a dessert-style plate.
• Sugar cubes: Break sugar cubes into pieces and use them in place of pearl sugar, as the recipe allows.

Common mistakes to avoid

• Adding butter too quickly: Knead each cube in fully and scrape down the bowl before adding more.
• Skipping the chill: Refrigerate the dough overnight or for up to 24 hours as directed.
• Adding sugar too early: Knead in the pearl sugar only after the dough has chilled.
• Underbaking: Cook until the waffle is deeply golden all over, about 4 to 5 minutes.
• Letting waffles cool: Serve them warm, since the caramelised sugar hardens as they cool.
• Removing roughly: Use tongs or a fork to transfer the hot waffles carefully.

How to store

Freeze leftover waffles and reheat them in a 95°C (200°F) oven until warmed through. The recipe recommends freezing leftovers rather than storing them at room temperature, where the caramelised sugar will harden.

Frequently asked questions