Classic Liège Waffles

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!

INGREDIENTS

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
  • 4 cups all-purpose 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

DIRECTIONS

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!

Classic Liège Waffles

Prep Time: 3 hours

Cook Time: 20 minutes

Total Time: 3 hours, 20 minutes

Yield: 10 Liège Waffles

Ingredients

  • 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
  • 4 cups all-purpose 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

Instructions

  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 the yeast mixture to flour, eggs, brown sugar, 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. Monitor for doneness and preferred golden color.
https://www.wafflepantry.com/blog/classic-liege-waffle-recipe/

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Comments

    • Lisa at Waffle Pantry says

      Hello Barret!

      To thaw frozen dough, we recommend placing the dough on a baking sheet, covering with a towel or saran wrap and allowing it to come to room temperature over time. You can do this on a countertop or in an oven that isn’t in use. We also recommend freezing the dough in balls or a thin layer for quicker thawing.

      Hope you enjoy our recipe and let us know if you have additional questions. We’re happy to help!

  1. Shas says

    Hi, thanks for the recipe and easy to understand instructions.

    If I were to make a big batch of dough to use throughout the day, would it be okay to keep this out at room temperature and use as needed or would I need to keep it in the fridge?

    Thanks.

    • says

      Hello Shas,

      Great question! Due to the presence of yeast in the dough, we recommend leaving the dough in the fridge after it has risen. Chilling the dough will help slow down the activity of the yeast. (At room temperature, the dough will keep expanding and alter the taste and texture of the waffles. In addition, it is always smart to refrigerate dough once eggs have been mixed in.) When the waffle dough has cooled thoroughly, be sure to punch it down once every 24 hours. The dough will last for about 3 days in the refrigerator but we recommend using the dough within 2 days.

      We also recommend baking waffle dough when it is at room temperature. If possible, keep a large portion of the waffle dough in the refrigerator and reserve smaller portions of waffle dough at room temperature in an airtight container for baking. Keep individual servings of dough in balls and reserve the Belgian pearl sugar for incorporation right before baking for superb Liege waffles.

      Please let us know how your waffles turn out! Happy baking!

  2. says

    Hello

    if you can’t find a brown sugar and you will make it at home with regular sugar and molasses combination, will it work for a classic traditional liege waffles? or you will get another taste?
    thanks : )

    • Lisa at Waffle Pantry says

      Hello Luka,

      If you don’t have brown sugar on hand, you can substitute the 1/3 cup of brown sugar with 1/3 cup of white sugar and 2 teaspoons of molasses. The taste will be comparable. Let us know how your waffles turn out!

      Best,
      Lisa

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