While light, airy Belgian waffles that fill breakfast plates across the United States are very tasty, they are not my favorite of the Belgian waffles. Yes, there are actually two different types of Belgium waffles in the world. The light, airy one is often referred to as a Brussels waffle. The other smaller, sugar-laden type is often referred to as a Liege waffle. The Liege waffle is a taste of heaven…in my opinion.
While the Brussels-type of waffle has been popular for years in the U.S., the Liege waffle is less well known. However, Belgian waffle shops/trucks offering the Liege-style waffles and/or Brussels waffles have increased in number and popularity in recent years. Liege-style waffles also can now be purchased ready-made in the bakery section of supermarkets and stores like Costco. However, I don’t think you can beat the taste of a freshly made, still warm Liege waffle. The best part is that they are easy to make at home.
While I first heard about Liege waffles from my husband talking about buying waffles from street vendors and small shops when he lived in Belgium during a semester of college, it was actually my brother-in-law who made the first Liege-style waffle I ever ate. He discovered them when he purchase a new waffle iron and found the pearl sugar they require in a local international grocery store. I blame him for my obsession.
I did not make my own Liege-style waffles until many years after I first tasted them because I did not own a Belgium waffle iron until a couple of years ago. Since I finally purchased my own waffle iron, I have been making them every few months. In order to prevent me eating too many, I only make them when I know I can share them with other people 🙂
Unlike the Brussels-style waffles, Liege can be made and kept at room temp in an air-tight container for several days. They are also good to eat warm or at room temperature.
They can be served with chocolate spread or sauce, whipped cream, ice cream, peanut butter, strawberry sauce, etc. I just like to eat them plain. Seriously, yeasty dough and sugar pearls…what else do you need?
You do not need any special equipment to make them other than a waffle iron. I use a Waring Pro waffle maker. They apparently do not make my exact version anymore but it looks very similar to the Cuisinart WAF-F20 Double Belgian Waffle Maker. I have also heard really good reports on making them in the less expensive Hamilton Beach Flip Belgian Waffle Maker. Or, you could use the even cheaper Oster CKSTWF2000 Belgian Waffle Maker.
The only special ingredient you need is Belgian pearl sugar. It can be purchased in some grocery stores international sections, Jungle Jim’s in the Cincinnati, Ohio area, at Sur Table, and of course on Amazon. I use Lars’ Own Belgian Pearl Sugar because it is what they carry Jungle Jim’s , but Amazon also sells the Waffle Factory Belgian Pearl Sugar and bulk Belgian Pearl Sugar. Do NOT substitute regular granulated sugar or the smaller Swedish pearl sugar. Belgian pearl sugar is a must.
I have made a few changes to the recipe found on the back of the Lars Belgian Pearl Sugar box. Many recipes for Belgian waffles call for the yeast dough to be raised, refrigerated for hours, and raised again to develop the yeast. I find that I do not like the developed flavor using this method and SAF instant yeast, which is the yeast I usually use for almost everything. I am VERY pleased with the flavor of the waffles I get when the rise time is greatly reduced. In fact, I think the suggested rise until the dough doubles, estimated at 30 minutes, in the original recipe is fine. However, this recipe’s dough works well in being placed in the refrigerator after its initial rise and being brought out about 30 minutes before when you want to cook them.
Liege Belgian Waffles
Ingredients
- 3 1/2 c. all-purpose flour
- 2 1/4 tsp. SAF instant yeast, or 1 packet dry active yeast *
- 1 Tbsp. brown sugar or honey
- 1/2 tsp. salt
- 3/4 c. lukewarm milk or water
- 2 sticks (1/2 lb.) unsalted butter, softened
- 2 eggs, slightly beaten
- 1 tsp. vanilla
- 1 - 1 1/2 tsp. cinnamon, optional
- 8 oz. Belgian pearl sugar
Instructions
- If using regular active yeast, dissolve it in lukewarm milk with the honey or brown sugar.
- Add the flour to a mixing bowl.
- Atop the flour, add the instant yeast and honey or brown sugar to one side of the bowl.
- To the other side of the bowl, add the salt.
- Add 1/4 lukewarm milk or water to the side of the bowl with the yeast and let it set for a couple of minutes.
- If using regular active yeast, add the milk mixture now
- Gradually mix in the rest of the milk or water, eggs, vanilla, and cinnamon (if using).
- You will need to use a dough hook if using a stand mixer or mix by hand.
- Form the dough into a ball and cover the bowl.
- Allow to stand until at least doubled, 45 to 60 minutes normally.
- If refrigerating mixture to use later and develop yeast more, do so now and remove about 10 minutes before the next step.
- Then add sugar to dough by hand until it is spread as evenly as possible throughout.
- Form into 3 or 4 oz. patties or balls.
- Place patties/balls on a parchment paper or similar lined baking sheet, and allow them to rise again for about 15 minutes.
- Place a patty on a preheated waffle maker and follow the maker's directions for use.
- Caution: The melted sugar is VERY hot and will burn you if you touch it with your bare hand. Remove finished waffles carefully and place on a rack to cool some before handling.
- Serve hot or cold.
- Serve plain or with any variety of toppings including chocolate, caramel, ice cream, whipped cream, strawberry, etc.