You’ve probably fallen in love with them at a favorite cafe or a popular food truck. Golden in color and delectable in taste, Liège waffles are out of this world. Here’s how to bake them at home with a surprisingly simple recipe. Your family and friends will swoon!
Serving Size: 10 Liège Waffles
- 1 cup milk (lukewarm)
- 2 1/2 teaspoons instant dry yeast
(6 teaspoons of fresh yeast or 2 1/2 teaspoons of active dry yeast)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups French T55 flour
- 2 cups French T45 flour
- 6 tablespoons brown sugar
- 1/2 tablespoon cinnamon (optional)
- 1 generous pinch of salt
- 10 ounces butter (room temperature)
- 1 cup Waffle Pantry Belgian pearl sugar
1. Gently heat the milk to lukewarm temperature. Pour milk into a bowl and add yeast. Allow several minutes for the yeast to dissolve.
2. Next, add eggs and vanilla extract to the yeast mixture. Then add flour, brown sugar, cinnamon and salt in large bowl. Mix gently.
3. Bring butter to room temperature and add to dough. The dough should have a sticky texture.
4. Cover the dough and let it rest for 2 to 3 hours. This will allow the dough’s volume to double.
5. Once risen, gently mix to allow the air to be released from within the dough. Add Belgian pearl sugar to the dough.
6. Divide the dough into 12 roughly palm-sized balls and allow them to rest for 15 minutes.
7. Pre-heat waffle iron. Once heated, place each individual dough ball in its baking area and close lid. Bake time should be approximately 4 minutes. Monitor for doneness and preferred golden color.
Voila! Your waffles are ready! The optimal time to serve your waffles is straight from the waffle iron. If you decide to make a large batch or two, the Liege waffles keep well in the freezer for a few months. (Though, we doubt the waffles will last that long before they’re gobbled up!) Enjoy!