yeasted waffle

This yeasted dough waffle is mixed with pearl sugar to give you the most amazing waffle you'll ever eat. Crispy, crunchy almost candied-coated outside with a pillowy soft interior that's perfect for breakfast, cut in half for a sandwich, or topped with ice cream and fruit for a dessert!

Authentic Belgian Liège Waffles

(1 cup) whole milk

(1/2 cup) warm water

sugar

brown sugar

honey

XL eggs, room temp and lightly beaten

vanilla bean paste (can use extract)

unsalted butter,

(~5 3/4 – 6 1/4 cups) AP flour

(1 teaspoon) kosher salt

pearl sugar

In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast
*.If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2.If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.

Stop the mixer and add in the eggs, honey, and vanilla. Mix until combined. Add in 2 cups of flour and mix until the flour is hydrated and mostly mixed in. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.

Add in the salt and 1/2 cup of flour at a time with the mixer on low until all of the flour is combined. You may not need all of the flour depending on how humid your space is. The flour dough should start to pull away slightly. Next, add in the butter one tablespoon at a time. Be patient here as the butter will take a few minutes to incorporate itself into the dough. The dough will come back together. Remove the dough ball from the bowl and transfer it to a larger clean bowl lightly greased. Cover with plastic wrap and let sit on the counter in a warm, dry place until doubled in size (1-3 hours).

When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top (like you’re folding it into itself). Replace the cover and put the bowl of dough in the fridge to allow it to ferment overnight.*Note you can skip the overnight fridge resting if you are short on time. Move to step 6 to continue. The cold ferment just helps develop more flavors in the waffle.

If you cold fermented the dough, the next day, remove the dough from the fridge and allow the dough to come to room temp (about 2 hours).

Remove the dough from the bowl and place it on a lightly floured board. Flatten the dough out into a rectangle and spread out 1 1/2 cups of pearl sugar. Fold the bottom third up and then the top third on top of that. Press down and add the rest of the pearl sugar. Fold the sides up to form a rectangle. Slowly cup the dough and roll it out into a log about 12-14” long Divide the dough into 12 pieces, shape into balls, flatten slightly into round discs, and place on a parchment-lined pan. Cover with lightly sprayed plastic wrap.

Heat up your Belgian waffle maker. Since all makers are different, you’ll have to fiddle around with yours. I would advise starting off on low and increase the temperature a little at a time until you find the correct setting that will caramelize your sugars and cook your waffles to the perfect golden caramel brown. Spray the iron with non-stick spray and place a round of dough in the center of your waffle maker. Close and cook until the waffle puffs up, cooked through and the sugar pearls are caramelized. Carefully remove from the maker, and serve immediately or place it on a cooling rack.

So taste of Belgium is my absolute favorite restaurant until the location in my city closed. These Belgium waffles tasted EXACTLY the same. I am so grateful there’s no words lol I was literally ecstatic. Best recipe ever. Thank u!

Great waffles! I would caution people though to thoroughly spray the waffle iron with non stick as the batter is very hard to remove. I halved the recipie as there is only 2 of us and it tasted wonderful! We loved it, very filling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603332075/wew89rvk0vcqrjtmqszl.mp4

Belgian Liège Waffles

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Liège Waffles

In the bowl of a stand mixer fitted with the paddle attachment, add the milk, water, and yeast

If using Active Dry Yeast, gently mix with a spatula and set aside to bloom the yeast for ~5-10 minutes. Once bloomed, add in the granulated sugar, and brown sugar. Mix just until combined and continue to step 2.If using Instant Yeast, add the milk, water, yeast, granulated sugar, and brown sugar. Mix just until combined and continue to step 2.

Hi, wandering if the difference in yeast would create a different outcome to the dough?

we lived in Brussels for ten years
these are so good, so many memories of cold mornings antiques shopping all over Belgium in the cold eating these from a street vendor piping hot. thank you. Will try this tonight

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Authentic Belgian Liège Waffles

Liège Waffles

Top 2 yeasted waffle recipes from across the web

The most viewed yeasted waffle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Authentic Belgian Liège Waffles

Liège Waffles

The most viewed yeasted waffle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine