Description
Authentic Belgian Liège waffles with caramelized pearl sugar, crisp edges, and a soft, chewy interior. A perfect treat for breakfast or dessert, served warm with powdered sugar, fresh fruit, or a drizzle of chocolate.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/3 cup warm milk (110°F)
- 2 large eggs
- 1 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups Belgian pearl sugar
Instructions
- Activate the yeast: In a bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until foamy.
- Mix the dough: Add flour, eggs, granulated sugar, salt, and vanilla extract. Mix until combined.
- Incorporate butter: Gradually add softened butter, kneading until a sticky dough forms.
- Let it rise: Cover and let the dough rise in a warm place for 2 hours.
- Add pearl sugar: Gently fold in Belgian pearl sugar, then divide the dough into 10-12 portions.
- Cook the waffles: Heat a waffle iron to medium-high. Cook each dough ball for 3-5 minutes until golden brown and caramelized.
- Serve warm with powdered sugar, fresh fruit, or a chocolate drizzle.
Notes
- Pearl sugar is essential for authentic caramelization—substitute with crushed sugar cubes if unavailable.
- Avoid overloading the waffle iron to prevent burning the sugar.
- Dough can be refrigerated overnight for deeper flavor.
