Belgian Liege Waffles
Belgian liege waffles made with a yeast dough studded with pearl sugar. It is cooked stovetop until golden brown and caramelized all over.
Prep Time: 25 minutes mins
Cook Time: 10 minutes mins
Dough Rest: 2 hours hrs
Total Time: 2 hours hrs 35 minutes mins
Course: Breakfast, Dessert
Cuisine: Belgian
Servings: 12 waffles
Calories: 394kcal
- 1 cup whole milk, warmed to 100-110°F
- 2 ¼ teaspoon dry active yeast
- 1 teaspoon granulated sugar
- 2 large eggs, room temp, lightly whisked
- 1 teaspoon pure vanilla extract
- 5 Tablespoon light brown sugar (57 g)packed
- 4 cups all-purpose flour (520 g)
- 2 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup unsalted butter (227 g)
- 1 cup pearl sugar (186 g)
In the bowl of a stand mixer, whisk together warm milk, yeast, and sugar. Let mixture sit for 5-7 minutes until foamy and aromatic.
Add eggs, vanilla, and brown sugar to mixing bowl. Whisk until incorporated. Attach dough hook to stand mixer.
In a large bowl, whisk together flour, cinnamon, and salt. Add flour mixture in three additions. Mix on low speed until dough is a shaggy mess, about 2 minutes. Scrape down sides of bowl.
With the mixer running on low speed, add softened butter one tablespoon at a time. Once all the butter as been added, increase to medium speed. Knead for 5-7 minutes until dough is smooth and pulls away from the sides of the mixing bowl.*
Cover bowl and let dough rest for 2 hours at room temperature.
Punch down risen dough. Add pearl sugar. Use dough hook to mix in pearl sugar for 30 seconds on low speed, or use a sturdy spatula to fold in sugar.*
Divide dough into 12 equal parts. Shape into a rough ball. (A kitchen scale is recommended for equal portions!) Place on a parchment lined baking sheet. Cover with plastic wrap and let dough rest for 15 minutes. Meanwhile, set up waffle iron.
I use this stovetop Belgian waffle iron. Separate the two waffle iron pieces and set over medium heat. Lightly brush irons with neutral flavored oil.
Once iron is hot (about 350°F measured on an infrared thermometer), add portioned dough balls to bottom waffle iron. Attach top waffle iron. Press down on handle to distribute dough. Cook over medium heat for 3 minutes on each side. Dough may steam as it cooks. Cook waffles until golden brown and pearl sugar has melted and caramelized.
Transfer cooked waffles to a wire rack while you cook remaining dough. Serve immediately. Otherwise, cool to room temperature and store in an airtight container for up to 3 days.
- I use this stovetop Belgian waffle iron.
- Waffles will lose their crunch once stored in an airtight container. Re-crisp in a toaster oven if desired.
Calories: 394kcal, Carbohydrates: 54g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 121mg, Potassium: 105mg, Fiber: 1g, Sugar: 22g, Vitamin A: 552IU, Vitamin C: 0.01mg, Calcium: 48mg, Iron: 2mg