How to Make Liege Waffle Dough

Liege Belgian Waffles With Pearl Sugar

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Recipe Summary Liege Belgian Waffles With Pearl Sugar

These are sweeter than traditional Brussels Belgian waffles - a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.

Ingredients | Liege Waffle Dough

1 (.25 ounce) package active dry yeast

1 ½ tablespoons white sugar

¾ cup lukewarm milk

3 eggs

1 cup melted butter

2 teaspoons vanilla extract

3 cups flour

½ teaspoon salt

1 ½ cups pearl sugar (such as Lars' Own®)

Directions

Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.

Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.

Preheat a waffle iron according to manufacturer's instructions.

Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

In a pinch, you can break sugar cubes into 4 to 8 pieces. Swedish Pearl Sugar can also be used.

Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.

Info | Liege Waffle Dough

prep: 15 mins cook: 20 mins additional: 45 mins total: 1 hr 20 mins Servings: 10 Yield: 10 waffles

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