Luscious Belgian Liege Waffles with Pearl Sugar Crust

A decadent Belgian treat with a caramelized exterior.

Crunchy yet soft, these Liege waffles are a heavenly indulgence perfect for breakfast or brunch.

2 h
6 large waffles
Intermediate

Ingredients

Yeast Dough

Whole milk

1 cup, warmed to 100°F (38°C)

Active dry yeast

2 ¼ teaspoons (1 packet)

Sugar

3 tablespoons

Vanilla extract

2 teaspoons

Eggs

3 large, room temperature

Dough

All-purpose flour

4 cups

Salt

1 teaspoon

Unsalted butter

2 sticks (1 cup), softened

Pearl Sugar Coating

Belgian pearl sugar

1 cup

Preparation

Activating the Yeast

Bloom the yeast

In a bowl, mix warm milk with yeast. Allow it to bloom for 5 minutes.

Add sugar and vanilla

Add sugar and vanilla extract, stirring until dissolved.

Incorporate eggs

Beat in eggs one at a time.

Preparing the Dough

Combine dry ingredients

In a large bowl, combine flour and salt.

Form dough

Mix in the yeast mixture until a shaggy dough forms.

Knead the dough

Knead in softened butter until smooth; about 5-7 minutes.

Ensure the butter is fully incorporated for an even texture. Knead until the dough pulls away cleanly from the bowl.

Cooking Process

First Rise

Cover the dough; let rise in a warm place until doubled in size (about 1 hour).

Add Pearl Sugar

Gently fold pearl sugar into the dough.

Bake Waffles

Cook in a preheated waffle iron on medium-high heat until golden brown and crispy.

Plating & Serving

Luscious Belgian Liege Waffles with Pearl Sugar Crust

FaConciergeBell

Plating & Serving

Serve waffles warm with a dusting of powdered sugar or a drizzle of chocolate glaze.

Sauce Pairings

Dark chocolate ganache

Rich and velvety chocolate sauce that complements the caramelized sugar crust.

Maple syrup

Classic sweet syrup that soaks into the waffle for extra sweetness.

Garnishes & Accompaniments

Powdered sugarFresh strawberries

Perfect Sides

Fresh fruit salad

Crispy bacon strips