Homemade Liege waffles are perfect in the morning with a cup of joe or as an after work pick-me-up. Make them a part of your week day routine by mixing and freezing a batch of Liege waffle dough.
💡Please note there has been an updated and more comprehensive follow-up article about this subject posted on our blog.
Making Liege waffles is easy as pie but there’s one catch—from scratch to dough, proper yeasted Liege waffles take time. A bulk of that time requires waiting for the dough to rise so we suggest making time during the weekend or a quiet evening. Once the dough is made, it can be frozen and baked at your convenience.
Here are a few tips to turn frozen Liege waffle dough into fresh, baked waffles whenever your heart desires:
- Follow our simple recipe or ease the process with our Liege waffle mix.
- Use a high-quality yeast. (We highly recommend Lesaffre.) You can also add extra yeast, up to double the amount a recipe requires. Adding extra yeast compensates for lowered activity following freezing or when baking at high altitudes. The necessary amount of Lesaffre yeast (and pearl sugar) will be provided to you complimentary with our Liege waffle mix.
- Freeze dough in small balls or thin layers. This helps the dough come to temperature with less wait time.
- Freeze dough in an airtight container to prevent moisture loss.
- The waffle dough can be thawed in one of two ways.
- Slow method: Place frozen dough in the refrigerator overnight for gentle thawing.
- Quick method: Thaw waffle dough by placing the dough on a clean baking sheet in either an unused oven or countertop where it won’t be disturbed until baking time.
- Keep dough covered while thawing, either in a lidded container or in a container covered with plastic wrap or a dishtowel.
- Allow the dough to rise both before and after freezing. After the first rise, gently punch the dough down before freezing.
- Bake waffle dough only after it has thawed thoroughly.
- After thawing, add Belgian pearl sugar to the dough. Portion into palm-sized pieces and allow 10-15 minutes for the dough to rest. Adding the sugar pearls after the dough has thawed will keep the sugar fresh, intact and ready to caramelize in your batch of flawless Liege waffles.
Hint: In a commercial setting, try scooping the dough straight out of the bowl onto the iron for added operational ease. This will save time and labor in pre weighting your dough balls and alleviate storage space concerns.
- Unthaw and bake the frozen dough within a month of preparation to ensure freshness.
Shop For All Your Bulk Liege Waffle Supplies
Have tips or questions? Leave a comment below!
We are trying to figure out the proper temperature to set our waffle iron at. Do you have any suggestions?
Hi Maureen, the ideal temperature to bake your Liege waffles at is 365°F (185°C) for about 3.5 minutes using a commercial grade cast iron waffle maker. We also recommend that you look at one our more recent posts, which is an update to this post and a more in depth discussion.
ADDING LIEGE WAFFLES TO YOUR MENU: HOW TO PREPARE AND STORE LIEGE WAFFLE DOUGH
Your Waffle Pantry team
Hello,
I am looking at starting a leige waffle truck and your information here has been very helpful!. My question is my recipe calls for a 90 minute rise then I add the remaining ingredients and rise again for 4 hours. At that point I deflate it wrap it tight in Saran weigh it down and put in the fridge overnight, I then incorporate the sugar and make the balls. I’ve had great reviews on them but I m not sure it’s practical process for a food truck. Do you recommend the tight wrapping and weighted overnight rest time? Any suggestions?
Hi Kim, congratulations on the business venture! We do have some suggestions for you that we think will help make the process easier.
1. Please take a look at our authentic Liege Waffle Recipe. Our recipe does only call for one rising time instead of two. This recipe is from Belgium and has proven to work very well. If you decide to stick to your own recipe that is of course completely fine, too. We do also have a Liege waffle mix that eases the process further while retaining the quality. It is available in smaller retail size bags to try.
2. You do not need to form dough balls. Instead, think of the dough like ice cream — keep the dough as one big batch and scoop out the the dough straight into the iron when the waffle is ordered. We have springless Liege waffle dough scooper that works very well for Liege waffles. It scoops out 3.5 to 4 ounces of dough and save you immensely on labor and time. This method also helps you to retain a more consistent dough temperature, which is a crucial factor in a truck.
3. You really only need to make dough once a week and can store it for later use. The batch you prepare for the next day can be stored in the fridge, the remaining batches that will be stored for a period of over 24 hours go into the freezer. The next morning, you take the first batch out of the fridge, add the sugar, and start baking. At the end of the day one, you move the next batch from the freezer to the fridge to thaw overnight and repeat the process.
4. You can always choose to par bake waffles ahead of time and reheat them with the waffle iron later. The quality comes out to be surprisingly good. Bake the waffles for 2 1/2 minutes and reheat it with your commercial waffle iron for a minute at the time of serving. This cuts your serving time almost in half, which can be very helpful on busier days.
We hope all of these steps will help you in the process. Please let us know if you have any further questions. Should you need wholesale pricing for the Belgian pearl sugar or Liege waffle mix, please fill out our wholesale inquiry form and we will contact you.
Your Waffle Pantry team
Hi there again when using a commercial mixer (40 liter), what method can i use for the yeast step? Usually with homemade waffles because its a small amount i just mix the yeast and warm milk together then mix it with the rest. But how do i manage this step with a big commercial mixer what exactly should i do to make this step process easier and because i will be using alot of milk for the commercial mixer does it still have to be warm?. And also i have seen some videos where people add ice blocks in the commercial mixer why is that? I would appreciate some help thank you!
Hi, when taking out the frozen waffle dough can i place it straight away into the proofing cabinet to help thaw and rise quicker? Also if using the freezing and then putting the dough in the fridge the night before method, can i still do the same and put it straight in the proofing cabinet after i take it out of the fridge? Would appreciate your help..
Max, proofing and thawing are two different processes. Assuming that your frozen dough already went through the proofing process before freezing it, we’d recommend that you place the dough in the fridge overnight to allow it thaw. Out of the fridge, it will take just 20-30 minutes for the dough to come to room temperature and ready to bake. This happens to be also the same time it takes for your commercial iron to heat up. Your Waffle Pantry team
Good evening,
Im in the process of starting my own waffle business and I need a few things cleared up. After the dough rises and I deflate it can I put on a dough tray and have it out for 6 hours. Or should I have the dough tray and keep one or two trays on the rack, and the rest in a cooler. And then when I need more take out leave on rack until it come to room temp.
Hi Shantay,
You preferably don’t want to keep the dough out at room temperature for more than 2-3 hours. The butter will otherwise eventually start to melt, and your dough will start to become very greasy and fall apart (like lava). The other issue is that the yeast will start to feed off of the pearl sugar and make it dissolve before you get to bake it and caramelize it.
Instead, keep one working batch with the pearl sugar integrated on the countertop for up to 2-3 hours. The remainder stays in the fridge without the pearl sugar integrated. We also don’t recommend sub-dividing your dough into dough balls. Just keep your dough as a whole batch and scoop the dough straight onto the iron as needed. This will help you to maintain a more constant temperature of the dough. Once you start to see that you are running low on dough, take the second batch out of the fridge, add the pearl sugar, and continue the process.
In the case that 2-3 hours have passed and you start to notice that your dough is loosing it’s texture and the sugar is dissolving, we recommend that you par-bake all the remaining dough. Bake the dough to 50% and place the par-baked waffles aside. When the customer comes, you can simply reheat the waffles for the second half in the iron and serve them. I hope this helps answer your questions. Please don’t hesitate to let us know if you have any further questions.
Your Waffle Pantry team
Hi, I’m planning to freeze the dough. I’ve seen that you recommended to use high quality yeast and probably even double the amount needed. I also read that the dough should be completely proofed before stacked in the freezer.
My question is, why would I double the amount of yeast if I’m still proofing the dough completely before freezing it? Are there two good options to freeze the dough, one proofing it before (no need of extra yeats) and one proofing it after the freezing process (add yeast)?
And the last question, have you tried with fresh yeast? What do you think about it?
Thanks a lot for all the info and tips you are sharing. Extremely helpful.
Matt
Hi Matt,
While adjustments to the amount of yeast used are not common, there are times when you may consider it. For example, at higher altitudes or in cold climate areas you may need to use a bit of extra yeast. We see this often with customers that are located in ski resorts.
You’re also often going to see frozen dough naturally rise for a second time when you allow it to thaw. You may want to compensate your recipe with a little bit of extra yeast as freezing dough kills about 30% to 50% of your yeast. It just helps to the keep the yeast active.
We recommend that you allow the dough to rise first before freezing it. It’s only when you plan on freezing the dough for an extended period of time (+2 weeks) that you allow the dough to rise after freezing. This is really not ideal, as you should expect to see an overall deterioration in quality and taste. Once you have taken the dough out of the freezer, the natural second rise during thawing is more than sufficient for you to start baking.
I hope all of this helps answer your questions. Please let us know if you have any further questions.
Your Waffle Pantry team
Thanks for your help TEAM!! another question, I have seen recipes using milk, water or a bit of both, do you consider replacing part of the milk for cream a good option to make the waffles richer?
Also, melted, cold or room temp butter? Will this create any difference on the final product?
Thanks again
Hello,
I have found that the dough we remove from the refrigerator in the mornings takes far longer than 20 minutes to come to room temperature to be ready to bake. It usually takes about 2 hours before it has fully warmed up. What volume of dough do you recommend storing in bowls in the fridge? We also have a proofing oven, do you know what temperature/humidity we should set it at for efficient use?
Thanks
Hello,
I have found that the dough we remove from the refrigerator in the mornings takes far longer than 20 minutes to come to room temperature to be ready to bake. It usually takes about 2 hours before it has fully warmed up. What volume of dough do you recommend storing in bowls in the fridge? We also have a proofing oven, do you know what temperature/humidity we should set it at for efficient use?
Hi Alysa,
Try storing your dough in batch sizes of 3-5 lbs. This will help reduce the time it takes for the dough to come to room temperature. Make sure to only take out one batch at a time and incorporate the pearl sugar once the dough has been taken out of the fridge.
Please also check your fridge temperate and ensure it’s not set too low. It should at most take 40 minutes for the dough to come to room temperature.
As for the proofing oven, the proper fermentation of yeast typically requires temperatures in the range of 35–37°C (95–100°F) and relative humidity of 75–95%.
Your Waffle Pantry team
I want to freeze the waffle dough, my question after I make the dough with all its ingredients, should I leave it until it ferments and swells after that I divide it into balls and put it in the freezer -20 degrees?
What is the validity period, I need your response, thank you
Hi Nabil,
If you intend to freeze the dough, we recommend that you allow the dough to rise first. Once it has risen, punch the dough down and freeze the dough as one big batch. The night before you want to bake, take the dough out of the freezer and place it into the fridge. The next morning take the dough out of the fridge and add the pearl sugar as the last step. The pearl sugar stays out of the dough until the very end, else the yeast will cause it to dissolve. You can at this point subdivide your dough into dough balls or alternatively leave it in the bowl and use an ice scream scooper or a dough scooper to scoop out the dough as needed and place it directly into your iron. This method saves you the extra labor and time of subdividing your dough balls. We have not completed any shelf life studies on frozen dough to be able to advise you on it.
Your Waffle Pantry team
DOES THIS METHOD WORK ON THE WAFFLE MIX YOU GUYS SELL AS WELL? CAN I PREPARE THE WAFFLE PANTRY WAFFLE MIX WITHOUT THE SUGAR AND FREEZE IT?
Hi Rachel,
Yes, the described method works exactly the same way for our Liege waffle mix. Prepare the mix as suggested on the packaging and freeze it after the dough has risen. The pearl sugar is added on the day of baking.
You may also choose to subdivide your batch of dough for the day into 2 or 3 portions and only leave one portion out on the countertop at a time. This will help to avoid the dough to start becoming loose and greasy from staying out for too long. As you start to run out of the first half of the batch, you are going to take the second batch out of the fridge and add the pearl sugar to proceed for the remainder of the day. This also guarantees that your pearl sugar isn’t going to dissolve from staying in touch with the yeast for too long.
I hope this helps answer your question.
Your Liege Waffle team
As you just explained that some cafe’s cook the waffles up to 80%, how would one store those 80% cooked waffles til ready to fully cook them.
Hi Dana,
You should be able to store your Par-baked waffles throughout the day at room temperature with no further special requirements. If you like to store them overnight, we recommend placing the waffles into an airtight container and storing them in the fridge.
Please let us know if you have any further questions.
Your Waffle Pantry team
Happy. thanksgiving, Sevan!! Question…what is the best way to reheat frozen and baked waffles? Stay healthy…eat waffles!!
Hi Kim,
Happy Thanksgiving to you, too!
If the waffles were already baked and put away in the freezer, you have a few options to reheat them. Generally speaking, it would be a good idea to take the waffles out of the freezer the night before you want to reheat them and place them into the fridge. This way they are going to be thawed by the morning when you are ready to reheat them. Otherwise, reheating fully frozen and baked waffles may yield mixed results.
Next, if you have a larger volume of waffles that you want to reheat, we recommend that you put them into an aluminum tray and place them into the oven at 200°F. This is a great solution when you have to serve a large volume of waffles all at once. A piece of caution, you don’t want leave the waffles in the oven for any longer than 20-30 minutes as it will overbake or burn the waffles.
In case you are looking to reheat a few waffles at a time, we recommend using a toaster or a toaster oven. Another alternative is to place them back into the waffle iron at a lower temperature and reheat them for a minute. Some of the high foot traffic stores choose to parbake the waffles to 80% (2 minutes baking with a commercial iron) and then reheat them later on for another minute. This technique yields you great results.
I hope all of them above helps answer your questions. Please let us know if you have any further questions.
Your Waffle Pantry team
Hi, I would like to know if I could use my bread machine on the Dough cycle to make the waffles?
I have carpal tunnel in both hands, and I wanted to minimize the kneading process if it’s possible.
I’ve been looking at this for months, and your waffle recipe is Really calling my name and taste buds!
Thank you for your website!
Dawn
Dawn,
That is a very clever idea and certainly worth a try. We don’t see any reason why the bread machine shouldn’t work for kneading in your ingredients. When using a stand mixer we recommend a medium speed setting, which we would similarly recommend you try to use. Please keep us in the loop on how it works out for you.
-Lisa
These waffles are amazing, and I’m going to start offering them in my restaurant. In terms of prep, freezing for storage, and thawing practice, I have that pretty much “down” but as a restaurant, It isn’t within health code to leave these on the counter to come to “room temp”. Any experience / tips / concerns with a fridge to waffle Iron approach?
Lovely website, and amazing concept
Aaron, thank you for the positive feedback! We generally don’t recommend baking cold dough. You may experience difficulties baking the dough fully through and caramelizing the pearl sugar. Also, it will be inevitable to leave the dough out to rise for at least 2 hours unless you have a proofing oven. We recommend consulting with your local health and safety authority again and ask about the specific regulations in place. Please feel free to give us a call, we would be more than happy to discuss this in further detail with you. Also, in case you need wholesale pricing for your Liege waffle ingredients, we do be more than happy to set you up for a business account. Best of luck with your venture! -Lisa
Hi I purchased 2 of the liege waffle mix kits. Each kit is supposed to make two batches of 9 waffles. The recipe calls for 3 1/2 cups (16 oz) of mix. There are 32 oz of mix in each bag. However there are 8 oz in a cup so shouldn’t the recipe call for 2 cups of mix? I’m not going to get two batches of waffles out of one bag.
Hi Jennifer!
When using our Liege waffle mix, make sure to follow the preparation instructions provided to you on the bag of the waffle mix (not the from-scratch-instruction on the bag of the pearl sugar). You can also find them on our blog. As you correctly stated, each bag contains 32 ounces of mix. Each batch of 9 waffles requires 16 ounces (or half of the bag volume) of mix. The link to our blog also contains our instructional video for the mix. We hope this helps clarify the confusion. Please don’t hesitate to contact us in case you have any further questions. -Your Waffle Pantry team
Hello Lisa,
We plan to use the Waffle Pantry Liege Waffle Mix for our newly opening cafe. The waffles are amazing paired with sweets and savory ingredients. We are trying to develop efficient and fast ways for us to serve our customers the waffles that all our employees love. I know that you recommend freezing the dough and thaw it before use. Would the quality of taste be the same if we were to refrigerate the dough the night before and use it the following morning? I was also wondering if you have a recommended ratio if we are using the 55 pounder Waffle Pantry Liege Waffle Mix for the best taste. Thank you
Hi Cat,
I am glad to hear that our Liege waffle mix is working out for you and your new cafe. The short answer to your first question is, yes, you absolutely can store the dough in the fridge overnight. We typically recommend our commercial customers to prepare dough about twice a week, each time enough to serve for 3 days. For the best efficiency and highest quality follow these easy steps:
Day 0:
Mix the dough, allow it to rise, and leaving the pearl sugar out of the dough place two batches into the freezer and one batch into the fridge. The batch that you leave in the fridge is to be used the next morning. The other two batches are for day 2 and day 3, more to this in a moment.
Day 1 (morning):
Take the batch in the fridge out, allow 20-30 minutes for the dough to come back to room temperature, knead in the pearl sugar and you are ready to bake.
Day 1 (evening):
Take the second batch out of the freezer and place it into the fridge to be used the next morning (day 2).
Repeat the same cycle of steps for day 2 and day 3. The dough with the yeast inside it is good to be stored for up to 24 hours in the fridge without it over-activating. Cycling through the process of placing the dough from freezer to fridge has the advantage of reducing the waiting time for your staff in the morning before they can start to bake.
On day 3 you are ready to prepare your next batch of dough for the following three days. The reason we only create dough for three days is because storing dough with activated yeast in it for any longer will start to diminish the quality of your waffles. The yeast will eventually develop an off odor and taste which you want to avoid. If you wish to prepare dough for any longer than 3 days, you would prepare the dough and shock freeze it without allowing the dough to initially rise until the day you are ready to bake. This method would allow you to extend the shelf life of your dough up to 2 weeks. However, we advise caution with shock freezing the dough as you start to prioritize ease over quality.
The reason you want to leave the pearl sugar out of the dough until the day of baking is because sugar activates yeast. In this process, yeast feeds off of the sugar causing the pearl sugar eventually to dissolve. This process is very quick and takes no longer than 4-5 hours at room temperature. You certainly want to avoid this, as the purpose of the pearl sugar is to caramelize during the baking process to create the delicious flavor your customers expect. A bonus here is to divide the dough that you plan to use for the day into two pieces, and take one piece out in the morning and work with it until you are ready to take out the second piece in the afternoon. This way you make sure that the customer who comes in at 8:00AM in the morning has the same waffle experience as the customer that comes in at let’s say 2:00PM. Other than preventing the pearl sugar from dissolving, this method also avoids the butter/fat content to extract out and make your waffle dough greasy.
Throughout this whole process we do not recommend portioning out the dough into dough balls. Portioning dough balls has several disadvantages: 1. It takes relatively too much space in your fridge or freezer 2. It is too labor intensive and time consuming to weight out the dough balls. Instead, think of the dough the same way as ice cream 3. It makes it more difficult to keep the dough collectively fresh once it is on the counter top. Instead, think of the dough the same way as ice cream. Keep it in a bowl or bucket to scoop out from when the customer orders. Find yourself a large ice cream scoop and you will very quickly learn that scooping about the same amount of dough every time is easy to get used to.
I hope all of this helps you further. Please don’t hesitate to contact us with any further questions. We normally spend about 2-3 weeks with every commercial customer of ours in walking through all the necessary steps to get them fully setup. Also, make sure to inquire about our Liege waffle mix wholesale pricing if you haven’t already done so.
Happy Baking!
Hi Lisa,
Is it possible to freeze the dough made with the Waffle Pantry Liege Waffle Mix?
Hi Di! That’s a great question. Yes, you definitely can freeze the dough that you make using the Waffle Pantry Liege waffle mix. Simply mix all the ingredients and let the dough rise first. Once the dough has risen, poke some holes into the dough using a knife, cover the dough up and store away in your freezer. We recommend to wait and incorporate the pearl sugar on the day you are ready to bake up your waffles. There are two reasons for this — 1. sugar activates yeast and when we freeze the dough we want keep the yeast as inactive as possible 2. in the process of yeast being activated, it feeds off of the sugar and eventually causes the pearl sugar to dissolve. We want to avoid this and keep the pearl sugar fresh so it caramelizes during the baking process. I hope this helps answer your question, please let us know if you need further assistance. Happy Baking!
Hi Lisa, I went through the comments and very interesting topics and responses.
I would like to know if the proofing process is possible doing overnight in the fridge?
In the other hand, to defrost the dough, can we accelerate the process inside an oven with steam, if so, at what temperature and time will be recommended to thaw the dough?
Before baking, what is the time to wait to pass the dough from refrigerator to room temperature?
Hope you can help me.
Best regards,
Juan Pablo
Hi Juan,
I’m glad our posts and comments are helpful. As far as the proofing process is concerned, you’d ideally want to proof dough at a temperature between 75°F and 80°F. Cooler temperatures such as in the fridge will slow down the fermentation process, a technique also known as the retarding of dough. If you decide to proof your dough in the fridge, be sure the dough rises to about twice its original volume before baking.
Warmer temperatures will help speed up the process of bringing the dough back to room temperature so you may want to try placing dough in an airtight container and submerging it into a bowl of warm water to help bring cold dough back to a more moderate temperature. I would be careful with steaming the dough in the oven, as this will likely alter how your waffles come out. There’s no specific time you have to wait from taking dough out of the fridge to baking– the general rule of thumb is to test touch the dough and ensure it’s no longer cold (usually 20 minutes). I hope this helps, please let us know if you have additional questions.
Hi can you clear something up for me. Im a little confused. I notice in the last comment you recommend refrigerating the dough after the first rise. Do you need to do this refrigeration step if you are planning on making the waffles immediately. This step isn’t in the recipe.
Kindest Regards
Al
Hi Al,
You do not need to refrigerate the dough. The refrigeration is not a part of the recipe and you are good to bake the dough immediately after proofing the dough. Our comment was only in response to your previous question in which you referenced refrigerating the dough. I hope this clarifies the confusion.
Lisa
I am making these for my grown up kids on Christmas morning. How far in the recipe do I go before I put the dough in the refrigerator the night before?
Hello Mary,
We recommend following the recipe, allowing the dough to rise and freezing/refrigerating before adding pearl sugar. Essentially, you want to add the pearl sugar just before you’re ready to bake.
Thanks for your question. Happy baking!
Would you be able to post the waffle recipe with weight measures instead of volume? I find it more accurate. (Plus I love using my scale!)
Hello Jessica,
Thanks for your suggestion. We’ve updated the recipe so you can now use your scale. 🙂 Here’s the updated Liege waffle recipe. Please do let us know if you have any other questions. Happy baking!
I would like to make the waffles in advance and then freeze the cooked waffle. Is this possible and what is the best way to unthaw/warm up the waffle before serving?
Hi Alisyn,
Great question. Yes, you can freeze the waffles. To reheat frozen Liege waffles, we recommend allowing them to thaw and then heating them up in a toaster. Happy baking!
How long will the dough last in the refrigerator once made if I don’t want to freeze it?
Greetings Bernadette,
For optimal freshness and taste, we recommend baking the dough sooner than later if you do not intend to freeze the dough. Liege waffle dough lasts approximately 2 days in the refrigerator but it’s best to bake it within 24 hours. This is because the yeast is a living organism and the dough’s shelf life is limited before one will notice a difference in quality and taste. Do remember to allow the dough to come to room temperature before baking and wait until you’re ready to bake to mix the pearl sugar into the dough for the best results. Thank you for your question and happy baking!
Hi. I just baked half a recipe of your Liege waffle recipe. They tasted heavenly. However, my dough is not like what you shown. I mixed the dough in my mixer with the dough hook for a few minutes, then added the softened butter in 3 batches and proofed the dough for almost 4 hours before I added the pearl sugar. The dough turned out to be super oily as the oil leaked from the dough. What have I done wrong? Thanks for your help.
Hello Stephanie,
We’re so pleased to hear you liked the taste of the waffles and we’re happy to help you with your next batch of Liege waffles. There are several reasons for the dough to appear this way. Here are some things you can do to minimize this:
1. The dough is naturally quite sticky but perhaps there was a bit too much butter. It’s important to be precise when lowering the ratio of butter relative to the flour so we suggest writing down and measuring ingredients as accurately as possible before beginning the baking process. If you find that there is still too much butter when you halve the ingredients, try decreasing the amount of butter until you feel the recipe looks and tastes right. Our recipe is a great starting point for you to change according to your taste and preference!
2. You may be over-proofing the dough. We recommend checking on the volume of the dough after 2 hours and every 30 minutes thereafter. This is important depending on whether you live in a warm, humid climate as well as how warm your kitchen is. You can also proof the dough at room temperature for an hour or two and allow the rest of the proofing to happen in the refrigerator to slow it down just a touch.
3. We also recommend the dough be refrigerated once proofing is complete, especially if the dough won’t be baked immediately.
We hope this helps but do let us know if you need any additional help with the recipe. Happy baking!
Hi Lisa
Thank you very much for your advice. I just tried again yesterday with the full recipe. This time, it was alright as I did not overdo the mixing, I mixed until the ingredients were just combined. Also, I proofed it for only a little over 2 hours. The waffles were great!
May I know if you sell your Belgian pearl sugar on any other websites that can ship to Singapore?
Regards,
Stephanie
Hello friend i just want to know if i want to double the batch just i need to multiply all ingredients by 2 or i need to make a formula (ratio) to compensate the mix?
Hello Roberta,
Great question! We recommend doubling all the ingredients. Let us know if you have additional questions and enjoy the waffles! 🙂
what happens with peral sugar mixed in to dough and stored overnight with it? as in texture and taste wise , what diffence would it cause instead of adding it right before its thawd?
Hello Melissa,
When making Liege waffle dough in advance, we recommend incorporating the Belgian pearl sugar just before baking for the best results. Freezing and refrigerating pearl sugar in dough may shock the sugar and impact the way it caramelizes when you bake it. However, if you’ve added pearl sugar to dough before refrigerating or freezing, you can still have delicious results as long as you thoroughly thaw the dough before baking.
Do let us know if you have any additional questions! Happy baking!
Do you recommend using salted butter or unsalted butter in your recipe?
Thanks!
Brenda
Hello Brenda!
Great question. We recommend using unsalted butter in our recipe. Thanks for stopping by and do let us know if you have any other questions!
Best,
Lisa
Hello friend i need to know what we can do to make the final dough more stiff, i need to make a bigger batch and multiply the ingredientes amount for 1.30 but i need to make the dough more stiff thanks
Hello Bone,
Our classic Liege waffle recipe bakes up nicely if you double or triple the recipe depending on how many additional waffles you need. Just be sure to adjust every ingredient accordingly.
Can you provide additional details as to what you mean by stiffening the dough? I’d be happy to help.
Best,
Lisa
I made these and it was the first recipies i used! it tasted amazing and i had 3 of them myself right after. This portion came in with 15 palm sized balls. I have leftover balls which alredy have sugar rolled up with it. Can i store them back in the refridgerator? if so how do i go beyond that ? do i need to punch small holes in each one or just airtight container and use within a certain time frame?
Hi Melissa,
You can freeze or refrigerate the dough. Place them in an air tight container in your fridge/freezer and be sure to bake the dough within the next month for the best results.
How long would it last in the fridge compare to freezer? And how many times can I repeat the process of thawing it n putting it back in the fridge and thawing again with the same batch?
For optimal taste, we recommend storing the dough in the freezer for up to one month. Once the dough has thawed, we recommend baking the dough. Refreezing is not optimal once the dough has been fully thawed. Once baked, you can always freeze the Liege waffles for up to three months. We recommend labelling dough and waffles with the date they were made to stay organized.
Do let us know if you have additional questions!
Hi Lisa, iv been making this recipe, tripling the measurements.They turn out great by the way. Everyone loves them.
I would like to know if you have ever made a bigger batch say by 6 times. I’m trying to figure out if i would need to adjust the recipe for making such a big batch.
Any help would be greatly appreciated.
Regards
Al
Hello Al! I’m glad to hear your waffles have turned out well. You do not need to adjust the recipe to make a bigger batch. Simply multiply all ingredients by the desired factor (in you case by by six). Happy Baking!
hi,
I have been following your blog and used your products.
I have one thing though that I cant seem to get right.
when I make the waffle dough and bake them straight away they are just fine – they are great even (ive experimented a lot).
however when I freeze the dough and unfreeze them, the dough seems to have become more sticky and puffy and after baking they just fall apart completely. it seems that by freezing them they come totally incoherent and they loose most of their characteristics, apart from falling apart the inside is rather dry and the outside does not get near crispy anymore.
Should I add something to the dough so that it can be frozen without losing its characteristics when unfrozen again?
regards,
Hello Yuri,
Thanks for following our blog and using our products. Here are additional tips that may help maintain the integrity of the dough after freezing.
– Freeze dough in an airtight container to prevent moisture loss.
– Use a high-quality yeast. (We highly recommend Lesaffre.) You can also add extra yeast (up to double the amount a recipe requires) if you plan on freezing the dough. Adding extra yeast compensates for lowered activity following freezing.
– Allow the dough to rise both before and after freezing. After the first rise, punch the dough down before freezing.
– Place frozen dough in the refrigerator overnight for gentle thawing.
– Unthaw and bake the frozen dough within a month of preparation to ensure freshness.
You may want to experiment with these tips to see what works best. We’ve updated our post and hope you find these tips helpful. Do keep us posted if you have success so we may share with our readers!
Best,
Lisa
thank you very much,
i will check the blog also
Thanks for a interesting and easy understanding instructions
Here is written to add Belgian pearl sugar to the dough right before baking. As i know it’s better to add pearl sugar to the dough before you will divide it and than shape each chunk into an oval ball.
If you are going to make big batches and than froze dough balls or refrigerate some for 2 days, in both way you should froze/refrigerate a dough without a pearl sugar or you are able to do it with already added pearl sugar?
thanks
Hello Nino! Yes, we agree and recommend adding pearl sugar to the dough before portioning it off into smaller pieces. If you plan to make a large batch and have refrigerated or froze the dough, we recommend adding the pearl sugar to the dough after it has thawed and softened. You can then divide the dough into smaller pieces and allow the balls to rest 10-15 minutes before baking. This will keep your sugar pearls fresh right until baking time.
We’ve updated our blog post to reflect this information. Thank you for your questions and comments!