Liège Waffles
30
waffles
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
8 c
flour
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4
eggs
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tbsp
fresh yeast, or 1 tablespoon dry yeast
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1 lb
plus 3 tbsps of non-salted European-style butter, room temperature
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2 c
full-fat milk, room temperature
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tbsp
salt
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4 tbsp
refined sugar
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3 ½ c
pearl sugar
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Powdered sugar, as needed
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1 tbsp
cinnamon (optional)
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Seeds of 1 whole vanilla bean (optional)
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This recipe is provided by Une Gaufrette Saperlipopette. While pearl sugar can be pricey and hard to find, it is essential to the recipe and is worth tracking down online. The recipe makes for a large quantity of waffles, but they’ll be just as delicious at room temperature and will keep for a few days stored in an airtight container. All ingredients should be at room temperature, and of the freshest, highest quality that you can get your hands on.

Directions

  1. On a work surface, place the flour, and create a well in the middle. (You can also use a stand mixer if you prefer for steps 1-4).
  2. Add the eggs to the well, and slowly add the milk while mixing with your hands. Add the yeast to the well.
  3. Progressively knead the flour into the dough. After all the flour is incorporated into the dough, fold in the salt and refined sugar. Add cinnamon and/or the vanilla seeds if using.
  4. Once everything is incorporated, add the room-temperature butter. Mix it with your hands for roughly 5 minutes, until all the butter is incorporated.
  5. Shape the dough into a ball. Let the dough rest for at least 30 minutes, at room temperature, covered beneath a dishcloth.
  6. Add the pearl sugar, and knead it so it is evenly distributed throughout the dough.
  7. Divide the dough into 3.5-ounce portions. Let rest for at least 2 hours, beneath a dishcloth, at room temperature.
  8. Heat up a waffle iron until very hot. Do not grease the iron.
  9. Place the powdered sugar in a bowl, and roll an individual portion of dough in powdered sugar until it is coated all over. It will caramelize while cooking.
  10. Cook for 3-5 minutes, and remove from the iron using a waffle fork (if you own one), tongs, or a regular fork. Eat warm or at room temperature, without any toppings. Repeat process until all the dough is used up.

James Ubaughs

James Ubaghs is a writer and committed glutton, living in Brussels. He often eats waffles in his spare time.

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