Belgian Waffels - Liège Waffle

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Forget everything you think you know about waffles! While the world-famous Brussels waffle is a light, airy, and crispy canvas for toppings, the Liège Waffle is a dense, chewy, and deeply satisfying treat all on its own. Often sold by street vendors in Belgium as a warm, handheld snack, this waffle is a rich, buttery, and caramelized masterpiece that requires no syrup or toppings to be enjoyed.
The Liège waffle is a complete dessert in itself. Its caramelized crust and soft, sweet interior mean you can enjoy it plain, as the Prince-Bishop intended, or with just a light dusting of powdered sugar. A single bite will transport you to the bustling streets of Belgium, where this warm, buttery, and utterly delicious treat is a celebrated part of everyday life.
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Prep Time 20 minutes
Cook Time 8 minutes
Resting time 2 hours
Total Time 2 hours 28 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: Belgian
Ingredients Equipment Method Notes

Ingredients
  

  • 300 G All Purpose Flour
  • 125 G Unsalted Butter
  • 125 Ml Whole Milk
  • 30 G Sugar
  • 7 G Instant Yeast
  • 1 Egg
  • 100 G Sugar Pearls
  • Pinch of salt
  • ¼ Tsp vanilla extract

Equipment

  • 1 Bowl
  • 1 Food Processor or Stand Mixer Optional
  • 1 Waffle Maker

Instructions
 

Activate the Yeast:
  1. In a small bowl, add the warm milk and sprinkle the instant yeast over the top. Make sure your milk is warm, not hot, or it will damage the yeast.
    125 Ml Whole Milk, 7 G Instant Yeast
  2. Let it sit for 10 minutes until it becomes foamy, which indicates the yeast is active.
Prepare the Dough:
  1. In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing by hand, or in a food processor with a dough blade), add the flour, sugar, and salt. Give it a quick mix.
    300 G All Purpose Flour, 30 G Sugar, Pinch of salt
  2. Add the milk and yeast mixture and the egg and vanilla to the dry ingredients.
    1 Egg, ¼ Tsp vanilla extract
To Mix:
  1. Stand Mixer: Mix on low speed until a shaggy dough begins to form. Then, increase the speed to medium and mix for about 5 minutes until a smooth, cohesive ball of dough forms.
  2. Food Processor: Pulse the mixture a few times until a shaggy dough forms, then process continuously until it forms a ball. Be careful not to over-process.
  3. By Hand: Knead the dough on a lightly floured surface for about 10-15 minutes until it is smooth and elastic.
  4. With the mixer or processor running (or kneading by hand), gradually add the softened butter, one tablespoon at a time. Mix until each piece is fully incorporated before adding the next. This will take about 10 minutes. The dough will become very sticky but should eventually pull away from the sides of the bowl.
    125 G Unsalted Butter
  5. Continue to mix for a final 2-3 minutes until the dough is smooth, elastic, and shiny.
First Rise:
  1. Transfer the dough to a lightly greased bowl. Cover it tightly with plastic wrap and set it in a warm, draft-free place.
  2. Let the dough rise for approximately 2 hours, or until it has doubled in size.
Incorporate Pearl Sugar & Shape:
  1. After the dough has risen, gently punch it down to release the air.
  2. Using a spatula or your hands, gently mix in the pearl sugar until it is evenly distributed throughout the dough.
    100 G Sugar Pearls
  3. Divide the dough into small balls, approximately 80g each. For consistency, using a kitchen scale is recommended.
Bake Your Waffles:
  1. Preheat your waffle maker to its highest setting.
  2. Place one dough ball in the center of the waffle iron and close the lid.
  3. Cook for approximately 8 minutes, or until the waffle is deeply golden brown and the pearl sugar has caramelized (Check notes for baking time).
  4. Using a fork, carefully remove the waffle from the iron. Repeat with the remaining dough balls.

Notes

Baking time can vary significantly depending on your machine. Keep a close eye on the waffles.

Serving suggestions: 

The Liège waffle is a complete treat all on its own, but its rich flavor and chewy texture make it a wonderful base for a variety of toppings.
Here are some serving suggestions, ranging from the traditional to the more decadent:
  • The Classic Way: The most traditional and beloved way to enjoy a Liège waffle is simply warm and plain. The caramelized pearl sugar provides all the sweetness and crunch you need. A light dusting of powdered sugar is also a perfect finish.
  • With Fresh Fruit: The waffle's richness is beautifully balanced by fresh fruit. Top it with sliced strawberries, raspberries, or bananas for a burst of color and a touch of acidity.
  • Creamy Toppings:
    • A dollop of freshly whipped cream is a light and classic pairing.
    • A scoop of vanilla, chocolate, or salted caramel ice cream creates a decadent contrast of warm waffle and cold creaminess.
    • A drizzle of speculoos (cookie butter) or melted chocolate elevates it to a truly indulgent dessert.
  • For Extra Crunch:
    • Sprinkle with chopped toasted almonds, walnuts, or pecans.
    • Add a handful of mini chocolate chips or a drizzle of a thin caramel sauce.
No matter how you serve it, a Liège waffle is a memorable treat that's best enjoyed fresh and warm.

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