May 25, 2014

Liege Waffles

Apparently I've got waffle on the brain because this is my second post about them this month.   While the Norwegian Vaffler are thin and pliable, their Belgian counterparts are anything but.  Inspiration to make Liege Waffles came from my cousin-in-law Cheryl who posted a picture of them on her Instagram account a few weeks ago.  

In the US most people are familiar with "Brussels waffles", aka Belgian waffles, but these Liege ones are a little different.  They're sweeter, denser and chewier than their well-known cousin.  The butter laden brioche-style batter is studded to the brim with chunky pearl sugar which melts and caramelizes on the outside when the waffles cook.   DELICIOUS!!!

My preference is to enjoy them plain but they're also the perfect base for other toppings like whipped cream or fresh fruit.   I've never had the pleasure of enjoying these treats in their native land, but I hope to one day.  In the meantime this version will more than suffice...and you don't need a passport to enjoy them! 

Liege Waffles (slightly tweaked version from

Makes about 10-12

1 (1/4 ounce) package (or 2 1/4 teaspoons) active dry yeast (I'm sure you could also you instant too)
1/3 cup lukewarm whole milk (about 110F)
1 1/2 tablespoons granulated sugar
1/8 teaspoon salt
2 cups all-purpose flour
3 eggs
1 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups Belgian pearl sugar (I bought the small size from

Mix the yeast, milk and sugar in a bowl and let it develop or sit for 15 minutes.

Place the salt and flour in the bowl of a standing mixer and make a well in the center of the flour.  Pour the yeast mixture into the well and mix with the paddle attachment on medium speed until blended.

Add the eggs (one at a time), melted butter a bit at a time, and the vanilla extract.   Be sure to mix well after each addition to the batter. Keep in mind the batter will be thick and VERY sticky (this is normal).

Remove the bowl from the mixer and let the dough rest until it doubles in volume inside the bowl.  Gently fold in the pearl sugar and let the dough rest for 15 more minutes.

While the dough is resting, heat the Belgian waffle iron. 

Spoon about a 2″ ball of dough into the center of the waffle iron (this should yield a waffle that is about 4″ in diameter). Cook waffles until they are deep, golden brown, normally between 3-5 minutes. 


  1. I've had these in Belgium. They are amazing.

  2. These are supper hip in Utah right now. We have the ever popular Waffle love food truck. I'll have to try your recipe.


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