These are hands-down my favorite waffles. They take a bit more effort than your usual batter-and-pour kind, but the rich, chewy texture and caramelized sugar pockets make it totally worth it. Once you’ve had a Liège waffle warm off the iron, it’s hard to go back!
Ingredients for 5 waffles
- 3/4 (1/4 ounce) package yeast
- 1/4 cup lukewarm water
- 1 tablespoons granulated sugar
- 1 vanilla sugar
- 1/8 teaspoon salt
- 1 1/3 cups flour
- 2 eggs (slightly whisked)
- 1 stick of butter (room temperature or barely melted)
- 1/2 cup pearl sugar
Instructions
In a small bowl, combine lukewarm water with the yeast, sugar, vanilla sugar, and salt. Stir gently and let sit for about 15 minutes, until the yeast becomes foamy.
In the bowl of a stand mixer, whisk the flour and make a well in the center. Pour in the yeast mixture and begin kneading with the dough hook. Once combined, add the eggs and melted butter, and continue kneading until the dough is smooth and well mixed.
Cover the mixing bowl with plastic wrap and let the dough rise in a warm, draft-free spot until doubled in size—about 1 hour.
Gently fold in the pearl sugar until evenly distributed. Let the dough rest for another 15 minutes.
Preheat your waffle iron. Once hot, lightly butter the plates and place about 3 tablespoons of dough per waffle onto the iron. Cook until golden and caramelized.
(Because the pearl sugar is added at the end, it melts during cooking and creates that signature crispy, caramelized texture that makes Liège waffles so special.)