Belgium Liège Waffles
With a crunchy, caramelized exterior and a soft inside, these Belgium Liège Waffles are extraordinary. It doesn’t get better than this! Once you take a bite, you will never want to eat any other waffle again. Make the dough the day before and enjoy fresh waffles the next day.
Ingredients
- 700 g All-purpose flour
- 40 g Dark brown sugar
- 2 1/2 tsp Salt
- 2 tsp Instant dry yeast
- 1 tsp Ground cinnamon
- 2 Eggs
- 1 tbsp Vanilla extract
- 350 ml Whole milk
- 230 g Butter softened and cut into pieces
- 180 g Pearl sugar
Instructions
Dough:
- Add the Flour, sugar, salt, and yeast to your stand mixer bowl and mix it up with a wooden spoon or the dough hook (to save dishes). Use a large mixing bowl if you don’t have a stand mixer.
- Then add the eggs, vanilla extract, and milk to the dry ingredients. Knead it on low until a dough forms.
- Add the softened butter to the dough, only a few cubes at a time. Knead the dough well in between before adding more butter. This should take about 5-10 minutes. Note: This dough is pretty wet
- Increase the speed of your stand mixer and knead the dough until it is soft, smooth, and stretchy, meaning you can easily stretch the dough paper thin without it tearing. If you are kneading by hand, work that dough for at least 15 minutes. I know this is quite the workout, but you will be thankful you did it when you bite into the end product.
- Then cover the bowl with a bowl cover or a wet kitchen towel. Let the dough rest for two hours. After two hours, punch it down, let it deflate, and roll it into a ball. Place it back into the bowl and tightly cover it with the bowl covers or plastic wrap. Ensure it’s airtight to prevent skin from forming on the dough.
- Place the bowl in the refrigerator overnight for a minimum of 8h to a maximum of 24h.
Adding the Pearl Sugar & Forming:
- The next day, take the dough out of the refrigerator and let it sit for about an hour at room temperature.
- Then, with a rolling pin, roll the dough into a rectangular shape until it is about 1/2 inch thick (11/2cm). Drizzle the pearl sugar over it, and with the rolling pin, roll over them to push them into the dough. This is the easiest way to add the pearl sugar, in my opinion, instead of kneading them into the hard dough. Then roll up the dough like you would for cinnamon rolls. Cut the roll into 16 1-11/2 inch rolls, place them on a baking sheet, and cover them with a towel or plastic wrap.
- Let them sit for 15 minutes.
Bake the waffles:
- Preheat the waffle iron. Important: Sugar burns at 375°F!! So, don’t turn the heat up all the way. These waffles turn out best if you cook them at around 360-370°F.
- Preheat the oven to 150°F. You will need the oven to place the baked waffles in to keep them warm.
- Once the iron is hot, add one of the dough rolls to your waffle iron and push the lid down. Bake for about 3 minutes, flip, and bake for another 2-3 minutes. As I mentioned in my post, these times work for my waffle iron; you might have to adjust them according to your waffle iron. Check each side to see how they are doing.
- When the waffle is golden brown and shiny on both sides, remove them and place them on a big plate and into the oven to stay warm.
- Repeat with all the dough rolls. If the dough rolls rise too much, you can place the baking sheet they are on in the fridge.
Notes
Tip:
➙Make the dough the morning before to give it adequate resting time. The longer the dough rests, the more flavorful the waffles will be.
Nutrition
Calories: 379kcalCarbohydrates: 59gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 474mgPotassium: 97mgFiber: 1gSugar: 26gVitamin A: 426IUVitamin C: 0.01mgCalcium: 44mgIron: 2mg
Nutrition Facts
Belgium Liège Waffles
Amount per Serving
Calories
379
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
54
mg
18
%
Sodium
474
mg
21
%
Potassium
97
mg
3
%
Carbohydrates
59
g
20
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
6
g
12
%
Vitamin A
426
IU
9
%
Vitamin C
0.01
mg
0
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.