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Thursday, August 29

Liege Belgian Waffles

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When I was in Salt Lake a few years ago, I met up with some friends at Bruges Waffles & Frites. It was the first time I had eaten a Liege Belgian waffle and I instantly fell in love. The sweetness and the texture come together to create waffle magic. (P.S. Bruges’ fries are amazing, too! Here is my post about our visit to Bruges if you’re interested.)

Liege Belgian Waffles | thisweekfordinner.com

Not too long after that, my Aunt Sue posted a recipe for Liege waffles on our family Facebook page. I’ve had that recipe tucked away for two years waiting for the moment I finally got around to purchasing Belgian pearl sugar so I could make the waffles.

pearl sugar | thisweekfordinner.com

That still hasn’t happened, BUT…when we moved away from Menlo Park earlier this year, our Swedish friends the Montags gave us a box of Swedish pearl sugar as a going away gift. They know how obsessed I am with bulle and Swedish pearl sugar is what you traditionally top the bread with. It was such a great gift, they know me too well!

Swedish pearl sugar | thisweekfordinner.com

Anyway, Swedish pearl sugar is smaller than Belgian pearl sugar, but I decided it was close enough and finally gave the waffle recipe a try.

Liege Belgian Waffles | thisweekfordinner.com

These waffles are a dream, best eaten at brunch or even as dessert. They are CRAZY sweet. As Sue points out in the recipe, you sort of feel like you had sugar shot straight into your veins! But in a good way, of course.

I highly recommend this recipe and Liege waffles in general. Such a delectable treat! And, yes, cleaning your waffle iron afterwards is a big pain, but it’s worth it!

Liege Belgian Waffles
 
Author:
Recipe type: Breakfast
Ingredients
  • 2 C flour
  • 1 C Belgian pearl sugar*
  • 1 C melted butter
  • 3 eggs
  • 1 package yeast (2 T)
  • ⅓ C lukewarm water
  • 1½ T granulated sugar (vanilla sugar if you have it)
  • ⅛ t salt
Instructions
  1. Mix yeast, 1½ T sugar and salt into the lukewarm water. Let yeast dissolve and sit for 15 minutes (it should get foamy). In the meantime, melt the butter.
  2. Put flour in a large bowl. Make a hole in the middle and pour in the yeast mixture. Whisk together the eggs and melted butter and add to the flour as well. Knead until you get a nice, even dough. Let it rest and rise until dough doubles.
  3. Gently mix in the pearl sugar.
  4. Let dough rest for another 15 minutes. Preheat Belgian waffle iron.
  5. Place waffle dough into the waffle maker (see Sue’s notes below for a tip on this part) and bake for 3-5 minutes. Because the sugar was mixed into the dough later in the process, it will melt and caramelize and give you that special Liege waffle taste. Be careful when removing waffles from the iron as the sugar can be hot and sticky. Place on a cooling rack so the waffles can crisp up.
Notes
Sue's notes: I can’t find the original website to credit the brilliant person who wrote this recipe. Also, you need to think of the batter as a ball, almost like picking up a blob and being able to chuck it at someone across the room. It does not pour AT ALL! You will press the iron down over the dough to flatten it out to bake. Also, when the waffles are cooked, they will need to be prodded out of the waffle iron. They seem kind of floppy when first baked. Place them on a cooling rack and as they cool a bit, they become crispy as the caramelized sugar needs to cool to get hard. They are crispy and amazingly delicious. I could only eat a quarter of a waffle without feeling like I had literally shot sugar straight into my veins. BEWARE OF SUGAR SHOCK! P.S. I only use the Waring Pro Waffle Baker that you flip once you place the batter in the baker.

Jane's note: I don't have a fancy Waring Pro Belgian waffle iron. Mine is a simple iron, but it IS a Belgian maker - you want the thicker waffle plates for this recipe.

liege waffle dough | thisweekfordinner.com

*Here is a website where you can Belgian pearl sugar straight from a town called Tienen in Belgium. You can also get Belgian pearl sugar on Amazon. Sue has also used turbinado sugar (sugar in the raw) and says you get a similar effect. Liege waffle purists don’t even like using the Swedish pearl sugar, but you can do whatever you want as far as I’m concerned! ;)

Liege Belgian Waffles | thisweekfordinner.comLiege Belgian Waffles | thisweekfordinner.comLiege Belgian Waffles | thisweekfordinner.com

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17 Comments »

  1. These have been on my list to try for so long now, ever since I had my first one at Bruges too.

  2. 2
    Nikki

    Mmm, looks delish. I’ve never even heard of pearl sugar before now, but the debate between the different sugars is interesting! (And makes me want something sweet….)

  3. I love the Swedish sugar and that is the exact brand I buy at my supermarket here in Sweden!

  4. 4
    Amanda

    Oh my, those look fabulous!

  5. 5
    Maria

    Love Bruges! Can’t wait to try these!

  6. 6
    Aunt Sue

    So…anyone living in SLC…there is an awesome vintagy food trailer in the parking lot to Dan’s Foods on Wasatch Blvd that serves hot Liege waffles every Saturday morning. Come early as the line gets super long! You might even see my son,John, baking away! (Saturday’s Waffle)

  7. 7
    carolina

    Hmmm….. waffles….

  8. 8
    carolina

    I actually meant to write Mmmm….. not Hmmm….. Tired today ;)

  9. I’ve never heard of these. But you are very convincing, I desperately want! I love a yeasted waffle.

  10. 10
    Carole

    I’m lucky enough to live in SLC and LOVE Bruges! Seriously A.MAZ.ING! But it’d be great to be able to make some at home, especially those Sunday mornings that Bruges is closed.

  11. 11
    Meghan

    Hi! I made the liege waffles today because I saw the recipe both in your blog and from http://www.hummingbirdhigh.com/2013/08/liege-waffles.html# but mine came out quite runny as soon as I added the melted butter. It combined fine but I felt maybe there was too much butter? As it separates a little. Did you really melt all of the 1 cup butter in the microwave? Or did you just let the cube/block of butter in its form war, to room temperature without microwaving it? The end result was good! But my batter didnt look anything like the pictures from your post. I made it twice since I wanted to recheck if I maybe just measured one item wrong, but after making sure everything was okay with my 2nd batter, it still looked the same. Pls help :( Thank you!!

    • Jane Maynard

      I think you are JUST FINE, especially if your final product is coming out. :) So, yes, I melt the whole cup of butter and the mix it in. When you look at the dough in my photo, it’s hard to tell, but there is a sheen of butter all around the dough. I felt like I had to keep mixing and mixing and it was still kind of “greasy” but mostly mixed in. the dough on zen can cook looks much “dryer” than mine did. you could try mixing in softened butter instead of melted, but I think whatever you’re doing is working just fine, so I probably wouldn’t worry about it.

      hope that’s helpful!

  12. 12
    Jessica

    I just came across your post through pintrest. My Hubby took me to Bruges. It was so good, I came home and googled liege waffles. I first tried the recipe with Swedish pearl sugar and it came out similar to yours with harden bits of sugar. I did some research and found out that most Belgium pearl sugar in the US is really just a larger form of Swedish pearl sugar and I didn’t want to wait to order sugar online. So, I used sugar cubes that I broke into smaller pea-sized chucks with a rolling pin. It melted much better and gave the waffles that crispy sugar coating that is so good!

    • Jane Maynard

      jessica, what a great tip! I will have to try that next time. I’m also thinking sugar in the raw may give the same effect. I’ll have to have a sugar-off! :)

  13. 13
    ashley

    Hi! About how long does it take for the dough to rise?
    Thanks!

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