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Liege Pearl Sugar Waffles Recipe

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★★★★★

4.6 from 75 reviews

Traditional Belgian Liège waffles are rich, buttery, and studded with sweet caramelized pearl sugar. This recipe produces thick, brioche-like waffles that are crisp on the outside with a soft, stretchy interior, perfect for breakfast or dessert. The dough requires a yeast-based rise for great texture and flavor, then pearl sugar is gently folded in before cooking in a waffle iron until golden with caramelized edges.

Ingredients

Scale

Dry Ingredients

  • 4 cups all purpose flour (spooned and leveled)
  • 3/4 teaspoon cinnamon (optional)
  • 2 1/4 teaspoons kosher salt
  • 2 tablespoons granulated sugar
  • 1 3/4 cups pearl sugar
  • Powdered sugar (for rolling dough and dusting)

Wet Ingredients

  • 1 cup whole milk (warm but not hot)
  • 1 1/2 teaspoons active dry yeast
  • 2 large eggs (beaten)
  • 1 tablespoon vanilla extract
  • 1 cup salted butter (2 sticks), very very soft

Instructions

  1. Combine dry ingredients: In a large bowl or stand mixer, add 4 cups of flour, cinnamon, and kosher salt, stirring to combine.
  2. Prepare yeast mixture: Warm 1 cup of whole milk until lukewarm. Add to a well in the flour mixture along with 1 1/2 teaspoons active dry yeast and 2 tablespoons sugar. Stir lightly and let sit for 5 minutes to allow yeast to bloom and become frothy.
  3. Add eggs and vanilla: Once the yeast is frothy, add the beaten eggs and vanilla extract into the milk mixture and mix gently to combine.
  4. Mix dough: Stir the wet mixture into the dry ingredients until combined, then switch to a dough hook or knead by hand to bring the dough fully together.
  5. Add butter gradually: With mixer on low/medium-low, add the softened butter one tablespoon at a time, allowing each addition to incorporate fully before adding the next. This should take about 5 minutes and results in a thick, brioche-like dough.
  6. Knead dough further: Continue kneading with the dough hook for about 3 more minutes until the butter is fully incorporated and dough is smooth.
  7. First rise: Scrape down the dough, cover the bowl tightly with plastic wrap, and place in a warm spot (such as an oven briefly warmed then turned off) for 30 minutes to rest.
  8. Divide dough: Prepare a baking sheet with a silicone mat or grease it. Divide the rested dough into about 7 equal portions (~7 ounces each) and arrange them spaced out on the sheet.
  9. Second rise: Cover the dough portions loosely with sprayed plastic wrap and let rise in a warm place for 1 hour.
  10. Add pearl sugar: After the second rise, divide the pearl sugar into 7 equal parts and gently fold it into each dough portion, careful not to deflate them.
  11. Preheat waffle iron and oven: Preheat the waffle iron, preferably a Belgian style thick waffle maker. Also preheat the oven to 170°F and place a wire rack inside for keeping waffles warm.
  12. Roll in powdered sugar: Lightly roll each dough portion in powdered sugar to coat before cooking.
  13. Cook waffles: Place dough in the center of the waffle iron and press firmly. Cook for 2-5 minutes until edges are deep golden brown and caramelized.
  14. Keep warm and serve: Use a fork to remove waffles carefully as edges will be hot and sticky. Transfer to wire rack in the warm oven. Dust with powdered sugar and serve warm with optional toppings like strawberries or Nutella. Avoid maple syrup to preserve the unique caramel-yeast flavor.
  15. Clean waffle iron: After cooking, clean sugar residue by adding water to the hot waffle iron and gently scrubbing with a brush or chopstick before unplugging.

Notes

  • The pearl sugar caramelizes and creates the signature crunchy, sweet pockets inside the waffles.
  • Make sure your milk is warm but not hot to activate the yeast properly without killing it.
  • Adding butter gradually is key to achieving the soft, brioche-like texture.
  • Resting and rising times are critical for a fluffy dough.
  • Use a thick Belgian waffle iron for the best texture and caramelization.
  • Waffles are best served warm for crisp edges and soft centers; reheat gently if needed.
  • Cleaning the waffle iron right after cooking with water helps dissolve burnt sugar and keeps your iron in good shape.

Keywords: Liege waffles, pearl sugar waffles, Belgian waffles, yeast waffles, caramelized waffles, breakfast recipe, brioche dough waffles

Find it online: https://jedentaglecker.com/liege-pearl-sugar-waffles-recipe/