Belgian "Liege" Sugar Waffles

A Liège waffle is made with a buttery brioche dough and dotted with clusters of caramelized pearl sugar. The waffles have a chewy and sweet flavor, with notes of vanilla. These make a perfect snack any time of day.

This waffle is different from our traditional American Waffles. The Belgian Sugar (or "Liege" Waffle is a popular street-food across Europe. Served warm, plain or garnished with chocolate, Nutella, fruit, ice-cream or whipped cream, it is enjoyed by thousands of shoppers and sight-seers. To make this more authentic, you'll need to find Belgian Pearl Sugar (I buy it from Amazon.com) or you can try crushing sugar cubes into small pieces. Made with yeast and lots of butter, these are a wonderful sweet treat. The pearl sugar melts and caramelizes as it's cooked in a waffle iron. We like them warm and plain with a fresh cup of hot coffee.

Course Snack

Cuisine French

Keyword Belgian Waffle, Liege Waffle, Waffle

Prep Time 30

Cook Time 1 30

Dough Proofing Time 1

Total Time 3

Servings

Calories 437kcal

Author Debby - www.afeastfortheeyes.net

Equipment

Waffle Iron
Stand Mixer
Instant Read Thermometer most accurate way to check doneness or dough temperatures
Dough Bucket perfect to "see" how much yeast dough has proofed

Ingredients

3 1/2 cups flour I used unbleached flour
1 package rapid-rise yeast
3/4 cup milk lukewarm
8 oz. butter 2 sticks; softened to room temperature
2 eggs room temperature
1/2 tsp salt
1 tsp vanilla
cinnamon optional--I don't use it
1 8 oz. Belgian Pearl Sugar Lars Own Brand recommended)

Instructions

Dissolve the yeast in lukewarm milk.
Gradually add all the ingredients to the flour, except for the pearl sugar. (My stand mixer works great to do this.)
Let the dough double in size (about 30 minutes).
NOTE: I turn my oven on to WARM for a few minutes, then turn it off. I cover the dough in a bowl, and place it into the warm and cozy oven to help proof the dough -OR- use Brod & Taylor Proofing Box (see equipment link)
Once the dough has doubled (I let mine rise for an hour), gently place onto a smooth surface.
Gently flatten the dough into a rectangle and add the pearl sugar.
Fold the dough over, in thirds (my own technique to distribute the sugar throughout).
Divide the dough into small patties, about 3-4 oz each.
NOTE: To be more traditional, Liege waffles are shaped into a rectangle.

To prepare:

Bake in a greased and heated waffle iron. Be very careful, as the sugar will caramelize and be extremely hot. Allow them to cool for a few minutes, before biting into them.
The texture is dense and moist-- and the caramelized sugar is so good that I cannot image adding anything else to them!

Make ahead:

You can wrap each waffle "patty" in plastic wrap and store in the refrigerator. To make the waffles, bring them to room temperature for 30-60 minutes (or, I used my pre-WARMED oven trick and that did the job!

Nutrition