Weekend Waffle Love: Making Liege Waffles for Family and Friends
Hey fellow home chefs and sweet treat lovers! Today, I’m thrilled to share with you one of my all-time favorite recipes that turns a simple breakfast or brunch into a festive feast: the Liege Waffle. Originating from the city of Liege in Belgium, Liege waffles are famously rich, chewy, and irresistibly speckled with pockets of caramelized sugar. They’re perfect for sharing with family and friends, or just to spoil yourself on a lazy weekend morning!. So are you ready to take your waffle game to the next level? Get your ingredients ready and let’s dive in.
liege waffle
Equipment
- stand mixer or you can use a hand mixer
Ingredients
- 500 grams All-Purpose Flour The base of our waffle batter
- 10 grams Instant Yeast For that necessary rise
- 240 ml Lukewarm Milk To activate the yeast
- 2 large eggs
- 2 tsp vanilla extract
- 3 tsp cinnamon For that lovely aromatic flavor but it's optional
- 1/2 tsp salt
- 60 grams brown sugar
- 200 grams Unsalted Butter softened
- 180 grams Pearl Sugar This is the star! It caramelizes beautifully for those iconic sugar pockets.
Instructions
- Start by combining the flour, yeast, granulated sugar, and salt and cinnamon in the stand mixer bowl.
- Mix lukewarm milk, eggs and vanilla extract. then slowly add the mixture to the dry ingredients, mix about 5-7 mins to form sticky dough.
- Add the softened butter piece by piece, continuing to mix until the dough is smooth and elastic.
- Cover your bowl with a damp cloth and let the dough rise in a warm place for about 1.5-2 hours. Patience is key here—this is what makes these waffles so delectably soft and fluffy.
- Once your dough has risen, gently fold in the pearl sugar. Try not to overwork the dough; just make sure the sugar is evenly distributed.
- Get your waffle iron nice and hot. Liege waffles need a bit higher heat than regular waffles to properly caramelize the sugar.
- Divide the dough into roughly 100g portions, roll them into balls, and let it rest for 5 mins, place each one onto the hot waffle iron. Cook each waffle until it's golden brown and you can see that gorgeous caramelized sugar, usually about 2 to 3 minutes each side. Remember, the sugar can make these a bit sticky, so a little cooking spray can help prevent sticking.
- Serve these beauties warm straight off the waffle iron. They are divine on their own or topped with a bit of whipped cream (i used mascarpone whipped cream), fresh berries, or even a light dusting of powdered sugar. And of course, a strong cup of coffee makes the perfect accompaniment.
Notes
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before you start. This ensures your dough mixes evenly and rises properly.
- Watch the Waffles: Keep an eye on them as they cook; the sugar can go from caramelized to burnt quite quickly.
And that’s how you make authentic Liege waffles! I hope this recipe becomes a staple in your repertoire, bringing a taste of Belgium to your kitchen and warmth to your table. Remember, each waffle you make carries a story—of tradition, of family, of shared meals, and laughter. Keep those stories alive by continuing to make and enjoy these waffles with the people you love. Thank you for letting me be a part of your culinary adventures. Until we cook together again, keep spreading the sweetness and cherish every bite!
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