Specials
in the kitchen
Recipe Ideas

Liege Waffle Recipe

liege-waffle-recipe

INGREDIENTS

Serving Size: 10 Liège Waffles

Traditional Liege waffles have been enjoyed in Belgium for centuries. Liege waffles are baked from a dough rather than a batter to give you a seriously delicious, full-flavored waffle experience. These Belgian waffles are a little different than your run-of-the-mill waffle because Belgian pearl sugar is the secret and the star of our recipe. The sugar pearls are studded throughout the waffle and give every bite a crunchy, caramelized sensation.

We’ve tested and tweaked our Liege waffle recipe to perfection, so you’re destined for delicious results. You and your loved are sure to savor these homemade Liege waffles. Enjoy them as they are or top with powdered sugar, whipped cream, ripe berries, ice cream, even a drizzle of nutella!

DIRECTIONS

  1. Gently heat milk to lukewarm temperature. Pour milk into a bowl and add yeast. Allow several minutes for the yeast to dissolve.
     

  2. Combine the flour, eggs, brown sugar, cinnamon, vanilla extract and salt in bowl.
     

  3. Using your mixer's dough hook, mix all the previous ingredients to form a dough.
     
  4. Add room temperature butter to dough. The dough should now have a sticky texture.
     

  5. Cover the dough in a bowl and let it rest for at least 2 to 3 hours. This will allow the dough's volume to double.
     

  6. Once risen, gently mix to allow the air to be released from within the dough. Add Waffle Pantry Belgian pearl sugar to the dough.
     

  7. Divide the dough into 10 roughly palm-sized balls and allow them to rest for 15 minutes.
     

  8. Pre-heat waffle iron and add each individual dough ball to the machine once it has reached cooking temperature. 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. Enjoy!

on
9 reviews
I'm really looking forward to trying this out, but first I wanted to double check something. On the brown sugar, is it 6 tablespoons or 7 grams? I think 6 tbsp might be more than 7 grams. What has everyone else done? Thanks!
on
9 reviews
Why do you recommend using Pastry Flour over All-Purpose Flour?. What are the differences in the end product?. Do you offer a bulk purchase discount on this your Pastry Flour?.
on
9 reviews
I have tried one other Liege Belgian Waffle recipe and it was good, but very dense. I tried this recipe today and it's the texture and lightness I'm looking for. The downside is that I used up all of my Belgian Pearl Sugar, so I'll have to run out and get more. The recipe is very wet, but I was able to get a total of 19 decently sized waffles. I'm goi go to try the recipe and let it sit in the fridge over night to rise and firm up, which I think will help with portioning to ensure the waffles are all similar in size.
on
9 reviews
This is my third recipe. This first was good but a little too dense the 2nd one was too cakey. The third one is rising right now. Hopeing it will be just right.
on
9 reviews
I made these and it was the first recipies i used! it tasted amazing and i had 3 of them myself right after. With this portion i 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?

Write a review

Your Name:


Your Review:
Rating: Bad            Good

Enter the code in the box below: