I’ve only made Liege Waffles once before, using the most authentic recipe I could find. I absolutely loved them, but I wanted to make them again trying a different recipe. The previous recipe required the dough to sit overnight and I wanted them right away. Honestly, I was curious to know if there would be a difference in taste.
There was! I found that if you leave the dough to sit overnight, the yeast flavor will really shine through in the waffle. You will be left with a waffle that is overall less sweet with a strong yeast flavor. It’s almost like drinking an IPA, very hoppy in flavor. This time, I wanted to try to make them in a more conventional way, similar to the way you would make bread or rolls. I have to say that I like both.
These waffles had the same texture as the first recipe I tried, but the yeast flavor here was more delicate and the waffles were slightly more sweet. The bursts of pearl sugar were equally delicious. Many top these waffles with Nutella, or fruit with whipped cream. I prefer a tower on a plate with a glass of milk and eat them like cookies.
Note: Pearl sugar can be difficult to find in stores, so if you’d like to save time, you can go to Amazon.
- 1 ½ tablespoons dark brown sugar
- 1 ¾ teaspoons active dry yeast
- 1/3 cup lukewarm water
- 2 cups all-purpose flour
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 sticks unsalted butter , melted (about 1 cup), plus more for brushing
- 1 cup Belgian pearl sugar
In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.
Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
Preheat the oven to 250°F. Preheat a Belgian waffle iron (or conventional waffle iron) and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacturer’s directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven, then serve.
Adapted from food and wine