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Liege-Style Wafer Delights

Belgian waffles originating from Liège, crafted from yeast-infused brioche dough, are characterized by sugar pearls that caramelize and melt during the cooking process.

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Liege-Style Waffles: A Distinctive Belgian Treat
Liege-Style Waffles: A Distinctive Belgian Treat

Liege-Style Wafer Delights

Discover the delightful taste of Liège waffles, a Belgian treat that combines the flavours of buttery brioche and creme brûlée. These unique waffles are known for their crunchy, caramelized exterior and a dense, chewy interior, all thanks to the signature ingredient - Belgian pearl sugar.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup warm water (similar to a warm bath)
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1/2 cup dark brown sugar
  • 1/4 cup white granulated sugar
  • 1/2 teaspoon active dry yeast or instant yeast
  • 1 teaspoon salt (Kosher or half the amount of table salt)
  • 2 large eggs, at room temperature
  • 1 1/2 cups Belgian pearl sugar

Method

  1. In a large bowl, combine the flour, warm water, melted butter, brown sugar, granulated sugar, yeast, and salt. Mix until a smooth batter forms.
  2. Add the eggs and mix until well incorporated.
  3. Fold in the Belgian pearl sugar.
  4. Cover the bowl with cling film and refrigerate the dough overnight to allow it to rise.
  5. Preheat your waffle iron (preferably a Breville Smart Pro 2 Slice Waffle Maker).
  6. Scoop out about 1/2 cup of batter and place it onto the waffle iron. If the pearl sugar is on the outside of the batter, it will turn crunchy and caramelize during cooking.
  7. Cook according to your waffle iron's instructions, usually for 3-5 minutes or until golden brown.
  8. Serve warm and enjoy the sweet, crunchy exterior and the dense, chewy interior of your homemade Liège waffles.

Tips

  • Use instant yeast as a substitute for active dry yeast.
  • If you don't have Belgian pearl sugar, don't substitute it with Swedish pearl sugar as it won't give you the same results.
  • The dough is thin and batter-like, but it firms up as it cools and becomes more like a sticky brioche dough after an hour or so at room temperature.
  • Making the waffles all in one day is possible but not recommended due to the dough's finicky nature and the complex, yeasty flavours that develop during the overnight rise in the fridge.
  • The recipe instructs using a paddle attachment in a stand mixer instead of a dough hook attachment.
  • If you're having trouble finding Belgian pearl sugar, check out QFC, Walmart, or online grocery shopping services like Instacart.

Happy baking, and enjoy your delicious Liège waffles!

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