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Liège Waffle with pearl sugar Recipe

Belgian · Dessert · 50 min total

A classic Belgian street food, these dense, yeasted waffles are studded with pearl sugar that caramelizes on the outside, creating a sweet, crunchy crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm milk (110°F)
• 1 large egg
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup Belgian pearl sugar

Instructions

1. In a small bowl, dissolve yeast and 1 tablespoon granulated sugar in warm milk. Let stand 5-10 minutes until frothy.
2. In a large bowl, whisk together flour, remaining 1 tablespoon sugar, and salt. Add egg, melted butter, vanilla, and yeast mixture. Stir until a soft dough forms.
3. Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Punch down dough and knead in pearl sugar until evenly distributed. Divide dough into 6 equal pieces (about 3 oz each). Shape into balls and let rest 15 minutes.
5. Preheat waffle iron to medium-high heat. Place one dough ball in center of iron, close lid, and cook 3-5 minutes until golden brown and caramelized. Repeat with remaining dough.
6. Serve warm. Waffles are best eaten fresh but can be reheated in a toaster.

Tips

• Pearl sugar is essential; do not substitute with regular sugar as it will melt.
• For extra crunch, let waffles cool on a wire rack instead of stacking.
• Store leftover waffles in an airtight container at room temperature for up to 2 days.

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