Belgian Liege Waffles

Belgian Waffle Recipe (aka Liege Waffles) made with the sweet yeast dough master recipe and an easy and cheaper substitute for pearl sugar! Chewy, yeasty, and crisp and caramelized sugar bits will make these waffles your fast favorite! 

Real Belgian Waffle Recipe, Liege Waffles- Baker Bettie

Have you ever had a real Belgian waffle? Or a liege waffle? If you haven’t, then I need for you to image this: A waffle made from sweet yeast dough. A puffy waffle that is chewy on the inside and crisp on the outside. The flavor is complex in it’s yeastiness.

Oh, and then there’s the caramelized sugar. The big hunks of pearl sugar mixed throughout the dough that caramelizes on the outside creating incredible crunchy, crispy, caramelized bits of heaven all throughout the waffle. It is it’s own thing.

You can’t even compare them to other kinds of waffles. They are a whole new level of waffle.

Real Belgian Waffle Recipe, Liege Waffles- Baker Bettie

When I started playing around the that basic sweet yeast dough recipe a few weeks ago I added Liege waffles to the list of things I wanted to use it for. I have been wanting to make them for a while.

The only problem was the pearl sugar. It is not an easy thing to find here in the states and you can definitely order it online, but I really don’t like creating recipes that require ordering things online. It just isn’t convenient for anyone. And I want my readers to actually make the recipes. Not just look at them and drool. That’s no fun. No fun at all.

So I set out to find a way to make these taste like authentic Belgian waffles without the pearl sugar. I was roaming through the baking section at the grocery store when I had an “aha!” moment. Sugar cubes!

I snached up a 1 dollar box and set out to make faux pearl sugar! I broke them into smaller but still fairly large pieces of sugar to mix into the dough. It worked like a charm! I actually really loved the inconsistencies in the sizes of the pieces. It creates some really crunchy caramelized bits, and others that are smaller. Total heaven.

Real Belgian Waffle Recipe, Liege Waffles- Baker Bettie

I guess I could get myself into trouble by calling these “Real Belgian Waffles” since I’m not using “real belgian pearl sugar.” And by all means, if you have pearl sugar or want to get some, please do and use it!

But trust me! The sugar cubes work so well too! Just remember you don’t want them to be tiny pieces. You want to keep them fairly large. Think about keeping the pieces about 1/4 to 1/5 the size of the actual cube. I put them in a plastic bag and broke them up with a meat mallet being careful not to break them up too much.

The pearl sugar (or faux pearl sugar) makes these waffles incredibly sweet and decadent on their own. You really don’t need any toppings for them. Hot right out of the waffle iron is absolute perfection.

But we also sprinkled them with a bit of cinnamon sugar and topped with some strawberries. That was tasty too! But I think I prefer these babies plain the best.

Real Belgian Waffle Recipe, Liege Waffles- Baker Bettie

For a detailed tutorial with pictures about making the base dough, check out this post!

Yields 10-12

Real Belgian Liege Waffles

1 hr, 45 Prep Time

15 minCook Time

2 hrTotal Time

Save RecipeSave Recipe

Ingredients

1 cup whole milk (lower fat milk can be substituted)
1 package (0.25 oz) active dry yeast (not instant or rapid rise) (2 1/4 tsp if measuring from bulk yeast)
1/2 cup granulated sugar
1/3 cup unsalted butter, room temp
2 eggs, room temp
1 tsp salt
4 cups all-purpose flour
6 oz sugar cubes, broken into large pieces (or pearl sugar)

Instructions

  1. In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
  2. When the milk is cooled to warm, add the active dry yeast to the milk and stir together. Let sit for 5 minutes to proof.
  3. In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
  4. On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer. The mixture will seem quite wet at first, but will form a smooth soft dough once kneaded in the mixer for the full time. If the mixture is too wet after kneading, add more flour 1 TBSP at a time until a soft but sticky dough forms. This will not be wet like a traditional waffle batter. It should be like a bread dough.
  5. Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
  6. Deflate the dough by gently pushing your fist in the center and folding the sides over.
  7. Place the dough back into the mixer fitted with the dough hook and pour in all of the sugar cube pieces (or pearl sugar). Mix until evenly incorporated.
  8. Break the dough into small pieces, about 2 1/2 oz each. You should get about 10-12 pieces. Cover the dough with plastic wrap and let rest for about 30 minutes.
  9. Heat your waffle iron up. Remember, sugar begins to burn at temps above 350ºF. If your waffle iron doesn't have a temp dial you may have to do trial and error to see the setting that will give you the best caramelization without burning. Most waffle irons heat much hotter than 350. My medium setting was perfect for these, however some other recipes suggest getting your iron hot and then turning it off as the waffle cooks to prevent burning. I had no problems with burning, but test your iron to see what works best.
  10. Lightly grease the heated iron then place a piece of dough in the center of the iron and close the lid.
  11. Remove the waffles from the iron with a spatula (caramelized sugar is really hot!) once the waffle is golden, puffed, and crispy.
  12. Enjoy plain or with cinnamon sugar, chocolate sauce, whipped cream, or your favorite topping!
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http://bakerbettie.com/real-belgian-liege-waffles/

Tools I used and recommend for this recipe!

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42 comments on “Belgian Liege Waffles”

  1. SHUT UP!!! Genius. Ahhhhh Kristin you are so smart!!! I actually bought 2 bags of pearl sugar already >_< but I'm totally gonna remember the sugar cube trip for after I run out! (because I'm obviously gonna make TONS of liege wafels :P)
    • No YOU shut up! Let me know if you make these and what you think! It's probably a bad thing to know how to make. Especially after my husband tried them. He will probably want these all the time now.
  2. These sound like the best waffles ever. I need to find me some of this pearl sugar. Pinned.
    • They really a whole new level of waffle. IHOP ain't got nothing on these! Although, I would totally eat an IHOP waffle right now. Haha.
      • Can you like make this just in an iron pan? I mean is there anything I can use to improvise? I don't really need the presentation of it but more importantly is to just make em and eat 'em.
  3. I LOVE liege waffles. I just posted about them not too long ago -- I was lucky to find pearl sugar in a grocery store here in Portland. But I had read somewhere online that you could use crushed sugar cubes and I have been dying to try it. Glad to know it works so well! I'm totally trying that next time. Your waffles look delicious!
  4. Thank you so much Jessamine! I actually haven't looked too much for the pearl sugar, but I suppose I should try this recipe again the authentic way to see how the broken sugar cubes compares. The sugar cubes are just so much cheaper! It would be hard to justify spending so much fi the result is so great with the cheaper version!
  5. What kind of waffle maker do you have? I don't have one yet...but I DO have the pearl sugar (I have family in Belgium so that was fairly easy to get my hands on) and I'm trying to figure out what kind of waffle maker is the best to use!
  6. Honestly Jenny, I have like the cheapest waffle iron you can find at Walmart. The medium setting was perfect and these came out nice and crispy on the outside, but still fluffy in the middle.
  7. So the dough doesn't need a second rise after you split it into small pieces?
    • Hi Victoria, It isn't necessary. All of the fermentation (development of flavor from letting the dough rise) happens in the steps prior to splitting the dough up. You could let it rise again, but you will press all of the air out of it in your waffle iron anyway. It might add a tad more of that fermented dough flavor, but it won't be substantial.
  8. i like the sugar cube substitution b/c real belgian pearl sugar is quite pricey. we manufacture authentic liege dough for wholesale and it even costs us around $1.30/lb. a key difference though is sugar cubes are made with cane while belgian pearl sugar is made from beets. chemically, it's a tiny bit different and beet sugar caramelizes faster. if you use cane based sugar, you have to cook it at a slightly higher temperature and for a longer period of time to achieve the same color. i would say there a couple tweaks you could make to the recipe. we add the butter after forming the dough and kneading. the reason is the butter impedes the gluten formation and you end up with a less elastic dough. by kneading first and then adding butter, you retain the structure. having a waffle iron with a thermostatic control is definitely key. hamilton beach makes a cheap $25 iron that works surprisingly well (we have the specific model on our website). you just set it to the lowest setting and you get an almost perfect 350F. b/c it's a cheap $25 iron, it could be dedicated to cooking liege waffles at home. you can actually clean the waffle iron with water b/c the sugar just melts. of course, wait until the iron is completely dry before using again. don't want to cause a short circuit. www.thebelgiankitchen.com "Authentic Liege Waffle Dough Wholesale Manufacturer"
  9. Made these yesterday morning. Phenomenal! The only problem I see is that my family isn't going to be happy with regular waffles again. My husband said these go on the top 10 list of things I have made and I have done quite a bit of cooking over 25 years of marriage! Thanks for the sugar cube trick. Wish I could give more stars.
  10. I'm really wishing to make these, I don't own a waffle iron... Think that they would work in a heavy duty pan used for steaks? I've got one with 'grill-markings' or a couple without any, it would be worth a try don't you think? I'm officially banned from purchasing any further cooking appliances by my O/H as I've far too many now & no place left for storage... He loves food as much as I do, I make it he eats it no problem!!! lol
    • You could definitely try it Odelle and if you do, please report back with the results! Question for you, the pan you are referring to, it doesn't have a top do it does it? That would be my one concern. Would you be able to flip the waffle over to cook on the other side very easily? I guess you won't know until you try!
  11. I made the dough tonight and its been rising for an hour. Its not at all sticky and resembles bread dough more than a waffle like dough. I followed the recipe to a T but I'm wondering if my location being high altitude might be affecting the consistency, thoughts? Thanks!
    • Hi Brittany! High altitude can affect baking greatly, but this actually IS a bread dough. It won't be like a waffle batter. Liege waffles are made from a yeasted dough. You can't pour it. This recipe actually uses my basic sweet yeast dough recipe (http://bakerbettie.com/basic-sweet-yeast-dough-recipe/) the same I use for cinnamon rolls and other sweet breads ,just studded with pearl sugar and cooked in a waffle iron. That is how you make Liege waffles. Hope they turned out well for you!
  12. I lived in belgium for a few months and am totally going to try your recipe... i hadn't found the pearl sugar which is why i never tried to make them yet, so I am very psyched to see your substitute..... but nothing in the world is better on these babies than nutella.... i can guarantee you that!
  13. Unfortunately, I don't have a stand mixer.. Would hand mixing work instead??
    • You can definitely make this without a stand mixer, but I wouldn't use a hand mixer. Follow all of the steps by mixing together in a large bowl with a spoon and then knead by hand either in the bowl or on a clean work surface. You will need to knead for a good amount of time, about 8-10 minutes, until the dough is elastic and smooth. Then knead the pearl sugar in.
  14. Hi! :) For some odd reason the yeast didn't foam while in the warm milk. Never happened with water. I wonder if the fact that i accidentally boiled it and then waited for it to cool down had anything to do with it. Used that mixture anyway and 30 min in, the dough dosent seem to rise. Any idea why?
  15. Love the easy recipe but the waffle came out pretty dense. I even tried to really flattened the ball before putting in the iron but it didn't seemed to help. Can you? :)
  16. Mine are waaaay too stiff too and I added about 1/4 cup more milk. Is it possible the flour should be 2 rather than 3 cups? Thank you.
  17. Oh. my. HEAVEN. These sound more amazing than I could have ever possibly imagined!! <3 I am definitely making these soon. I'll be sure to tell people about this awesome site.
  18. Genius on your part to substitute sugar cubes for pearl sugar. I just bought some today-very pricey-it was $8 for 12 oz. Too much. I'm going to try this and hopefully it won't be too much of a difference in taste. Thank you.
  19. I made these the other day. Don't know what to think-the batter remained heavy and it didn't rise at all. I did refrigerate them and cut into pieces the next morning. There were no instructions on how to handle the dough before putting them in the waffle iron. Do you shape them into large dough balls and just use the waffle iron to flatten them out? I was pressing down pretty hard on my waffle iron top and not sure if that was the right thing to do. The taste was pretty darned good though-our kids said it was very close to the food truck waffles. The iron was a bear to clean with the carmelized sugar all over the place. We did do a blind food taste with the broken sugar cubes and the pearl sugar. They were very close and worth it to save on the very expensive price of the Belgian pearl sugar. I'll give it another try.
  20. Just returned from a week in Belgium and was excited to try out this recipe. It's OK but the waffles came out more like bread. Tasty but not the same consistency as I had on my trip. It might be in how the dough was handled or the flour used. Not sure.
  21. Can I prepare this dough up in a bread machine?
  22. Any comments suggestions as to why our dough isn't rising?
    • Is your kitchen very cold? Yeast needs a warm environment to rise. It is also possible that your liquid was too hot and you may have killed the yeast. If it is the former, I often turn my oven on 200 F, then shut it off and put my dough in the oven with the door open to give it some warmth.
  23. Dear Baker Bettie. I made your waffles not once, but twice. It came out beautifully looking the first time, but tasting terrible. I thought may be I forgot to put something or did something wrong. Tried the second time, even worse. It looks picture perfect, just like on your photos, but bland doughy taste sent the whole batch to the trash can.
  24. Hi Baker Bettie! Can't wait to make these Boxing Day morning with my new waffle iron I'm getting for Christmas! Just wondering how long the dough can last in the fridge? Say, if I made it the night of 24/12, would it still be ok by 26/12?
  25. I think more butter and less yeast would be necessary to make these traditional. Didn't bake up very nicely vs. others I have tried.
  26. I live in the Cincinnati area where we get to enjoy Taste of Belgium restaurant. I intended to buy some waffles to bring home yesterday at an art show. I totally forgot and was so sad I decided to find a recipe and try it myself. These are AWESOME! I even used skim milk and they're still fantastic. I do have one question...any suggestions on how to best store them? Thank you!
  27. Hi, these waffles look great and I want to surprise my husband one morning with these but the rising process is a bit long for morning breakfast...can I make the dough the night before and refrigerate until the morning? If that's possible, is there any more steps I need to take in the morning, like kneading it more? Thanks
  28. There are several recipes for DIY pear sugar that is as cheap as 3/4 c sugar! Try it! You're welcome!
  29. Just out of curiosity, why do you specify not to use rapid rise yeast?
  30. When I have dough to rise I simply place it in the cold oven with a damp towel over it. I have never had a problem. Also it sounds like some of you guys may have put your yeast in the milk while it was too hot. Also I purchased pearl suger from sur la table. Though pricy I bought 2 so I can make these these twice. Was going to make these last weekend but hurricane Irma changed my plans on that. I will try this weekend as luckily I had no damage. Hope this helps.
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