Originating in the city of Liège in the 18th century, these waffles with caramelized pearl sugar are differentiated from Brussels waffles by their brioche-type dough, being a symbol of Belgian street baking.
International
Liège waffles
Traditional Belgian Liege waffles with pearl sugar, authentic step-by-step recipe.
- Belgium
- Dessert
- Light
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 7 g
- Carbohydrates 48 g
- Fat 18 g
Story behind the dish
Preparation
Liège waffles are a preparation from Belgium with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of flour.
- Have ready: 10 g of fresh yeast.
- Have ready: 2 eggs.
- Have ready: 200 ml of warm milk.
- Have ready: 200 g of butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve the yeast in warm milk with a pinch of sugar
Dissolve the yeast in the warm milk with a pinch of sugar, let it rest for 10 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Mix flour with salt
Mix the flour with salt, add the eggs, yeast milk and vanilla, knead. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the softened butter little by little until you obtain a…
Add the softened butter little by little until you obtain a smooth and elastic dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Let the dough ferment, covered, for 1 hour until it doubles in volume.
Let the dough ferment, covered, for 1 hour until it doubles in volume. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Add the pearl sugar to the dough with your hands.
Fold the pearl sugar into the dough with your hands, being careful not to undo it. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Form balls and cook in the hot waffle maker for 3-4 minutes until golden…
Form balls and cook in the hot waffle iron for 3-4 minutes until the pearl sugar browns and caramelizes. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Pearl sugar does not dissolve when baking, it is what gives the characteristic caramel pockets.
- Serve freshly made, warm, without the need for any additional topping.
Variations
- Brussels waffles (lighter dough, with chemical yeast).
- Version with chocolate added to the dough.
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