Name: Homemade Liège (Belgian) Waffles
Prep time: 45 min
Cook time: 10 min
Total time: 175 min
Ingredients: 3 tbsp granulated sugar; 2 ¼ tspn active, dry yeast; ⅓ cup warm whole milk; 4 cups unbleached, all-purpose flour; 1 tspn kosher salt; 6 large eggs, room temp; 1½ tspn pure vanilla extract; 4 sticks (1 pound) unsalted butter, melted and cooled slightly plus more for brushing; 2 cups Belgian pearl sugar ((SEE NOTE))

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By following these simple steps, you can enjoy homemade Liège waffles that are cheaper, better, and faster than any store-bought version. These decadent waffles taste like a cross between a waffle and a glazed doughnut, thanks to Belgian pearl sugar. Treat yourself to a taste of Belgium right in your own kitchen!

What is a Liège Waffle?

Liège waffles are a beloved Belgian delicacy with a chewy interior and a crispy, caramelized exterior. What sets Liège waffles apart is the use of Belgian pearl sugar, which melts and caramelizes during cooking, creating pockets of sweetness throughout the waffle. The result is a decadent treat that tastes like a cross between a waffle and a glazed doughnut.

What You’ll Need to Make Liège Waffles

To recreate the magic of Liège waffles at home, you’ll need a few key ingredients and equipment:

Granulated sugar
Active dry yeast
Warm whole milk
Unbleached all-purpose flour
Kosher salt
Large eggs
Pure vanilla extract
Unsalted butter
Belgian pearl sugar
Waffle maker

Belgian Pearl Sugar

Belgian pearl sugar adds a delightful crunch and bursts of sweetness to Liège waffles. While it’s readily available in some specialty stores and select grocery aisles, you can also create your own batch at home.

To craft homemade pearl sugar, in a large saucepan, combine 1½ cups (300 grams) of granulated sugar with 2 tablespoons (30 milliliters) of water. Stir until the sugar forms small clumps. Over very low heat, cook the sugar mixture for 25 to 30 minutes, stirring occasionally. The goal is to dry out the sugar without caramelizing it, resulting in perfect pearl-like clumps.

Once cooked, pour the sugar onto a plate and let it cool. Then, using your fingers, break up any large clumps and sift through to collect 1 cup of pea-size clumps, leaving smaller sugar granules behind. Making the pearl sugar this way will produce more than required for the waffles, but the only way to get enough large clumps is to start with more sugar than you need.

How to Make Liège Waffles — Cheaper, Better, Faster!

In a small bowl, whisk together the granulated sugar and active dry yeast, and warm whole milk until foamy. Let it stand for 5 to 10 minutes to activate the yeast.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix on medium speed until shaggy, then add eggs one at a time, mixing well after each addition. Gradually add melted butter and vanilla extract until the batter is smooth and sticky.

Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1 to 2 hours until doubled in size. Alternatively, you can refrigerate the dough overnight and bring it to room temperature before continuing.

Once the dough has risen, stir in Belgian pearl sugar until evenly distributed. Let the dough rest for an additional 15 minutes before cooking.

Preheat your waffle maker to a medium-high setting. Scoop a cup of batter into the center of the waffle maker and cook until golden brown and crispy.

Once cooked, remove the waffles from the maker and serve immediately for the best taste and texture. These waffles are perfect on their own or topped with your favorite toppings, such as whipped cream, fresh fruit, or chocolate sauce.

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Homemade Liège (Belgian) Waffles

These decadent waffles taste like a cross between a waffle and a glazed doughnut, thanks to the use of Belgian pearl sugar. This sugar can be found in some baking aisles of specialty stores or even some grocery stores, and it can easily be purchased online or you can make it yourself!

Prep Time45

Cook Time10

Rising time2

Total Time2 55

Course: Breakfast, Brunch, Dinner

Cuisine: European

Servings:

Calories: 4251kcal

Author: Compliments: Cuisinart Double Belgian Waffle Maker Recipe Collection

Ingredients

3 tbsp granulated sugar
2 ¼ tspn active, dry yeast
⅓ cup warm whole milk
4 cups unbleached, all-purpose flour
1 tspn kosher salt
6 large eggs, room temp
1½ tspn pure vanilla extract
4 sticks (1 pound) unsalted butter, melted and cooled slightly plus more for brushing
2 cups Belgian pearl sugar (SEE NOTE)

Instructions

In a small bowl, whisk the granulated sugar and yeast into the warm water and milk. Let stand until foamy, about 5 to 10 minutes.
Put the flour and salt together in a large mixing bowl; whisk to combine (alternatively, this entire process can be prepared using a stand mixer with the paddle attachment. Follow the same guidelines that follow.) Make a well in the center of the bowl and add the yeast mixture. Using a hand mixer fitted with the beaters, mix on medium until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each.
Combine the vanilla extract with the melted butter. While the mixer is running on low, gradually add the melted butter mixture until it is smooth (the batter will be thick and very sticky).
Cover the bowl with plastic wrap and allow to rise in a wamr place until doubled in size, about 1 to 2 hours (batter can be prepared to this point and then refrigerated overnight. Bring to room temperature before continuing with step 5.)
After the batter has rested, stir in the pearl sugar. Cover again and let rest for 15 minutes before cooking in the waffle maker.
Gently stir the batter to deflate. Preheat the waffle maker to a medium-high setting.
Scoop a cup of batter into the center of the waffle maker. When the waffles are ready, carefully open the waffle maker and remove the baked waffle.
For best results, serve immediately.

Notes

To make your own pearl sugar, combine 1½ cups (300 grams) granulated sugar and 2 tablespoons (30 milliliters) water in a large saucepan and stir so the sugar clumps into small bits. Cook over very low heat, stirring occasionally, 25 to 30 minutes.

The sugar should dry out but not caramelize. Pour the sugar onto a plate and let cool. Break up any large clumps with your fingers and sift through to collect 1 cup pea-size clumps, leaving smaller sugar granules behind.

Making the pearl sugar this way will produce more than required for the waffles, but the only way to get enough large clumps is to start with more sugar than you need.