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Liege Waffles

By Patrick Hogan
Pin Recipe

Rich yeasted waffles with a buttery dough, crunchy pearl sugar pockets, and a deep golden crust.

Liege Waffles hero image
Prep Time
30 min
Cook Time
30 min
Total Time
3 hr 30 min
Yield
12 waffles

Ingredients

Dough

  • 450g all-purpose flour, divided (reserve 120g)
  • 50g light brown sugar
  • 7g SAF gold instant yeast
  • 8g fine sea salt
  • 180g whole milk, room temperature
  • 100g eggs, room temperature (2 large eggs)
  • 10g vanilla extract
  • 225g unsalted butter, softened
  • 225g Belgian pearl sugar

For cooking

  • Neutral oil or nonstick spray, for the waffle iron if needed
  • Honey, maple syrup, or powdered sugar, for serving

Instructions

Dough

  1. Mix the dry ingredients: Reserve 120g of the flour. Add the remaining 330g flour, light brown sugar, instant yeast, and fine sea salt to the bowl of a stand mixer. Mix briefly by hand or on low speed so the yeast and fine sea salt are evenly distributed.
  2. Add the room-temperature liquids: Add the milk, eggs, and vanilla. Mix with the dough hook on low speed until the dough starts to come together.
  3. Mix in the butter: With the mixer on low to medium-low, add the softened butter in roughly 1 tablespoon chunks. Wait for each addition to mix in before adding the next.
  4. Add the reserved flour and develop: Add the reserved 120g flour and mix on low until incorporated. Increase to medium and mix for 5 minutes.
  5. Bulk ferment: Transfer the dough to a lightly greased bowl or proofing bin. Cover and hold at 76°F for 1.5 hours, until the dough is puffy and relaxed.
  6. Add pearl sugar and portion: Gently mix or fold in the pearl sugar just until evenly distributed. Divide into 12 pieces, about 104g each, and place them in a lightly greased proofing bin with room to expand.
  7. Final proof: Cover and proof at 72°F for 1 hour. The portions should look slightly expanded and airy, not doubled.

Cook

  1. Preheat the waffle iron to about 360°F. On the linked Hamilton Beach waffle maker, use setting 2. Lightly oil the plates only if they tend to stick.
  2. Cook one dough portion at a time until deeply golden brown and caramelized at the edges, usually 3-5 minutes depending on the iron.
  3. Transfer cooked waffles to a wire rack so steam can escape. Serve warm with honey, maple syrup, powdered sugar, or nothing at all.

Equipment

Notes

  • This is a dough, not a pourable batter. After mixing it should be soft, enriched, and a little shaggy.
  • Keep the milk and eggs at room temperature and soften the butter before mixing. Warm milk is not needed when using instant yeast and a controlled proof.
  • Liege waffles are messy because the pearl sugar melts and caramelizes against the iron. Removable plates make cleanup much easier; wipe them carefully between batches if buildup gets heavy, then remove and wash them after the iron cools.
  • Add the softened butter gradually in roughly 1 tablespoon chunks so each piece can mix into the dough before the next addition.
  • If your kitchen is cool, use a proofing box or turned-off oven with the light on and verify the dough temperature with an infrared thermometer.
  • Let waffles cool for a minute before eating; the melted pearl sugar is very hot right off the iron.