How to Make Liege Waffles

This recipe definitely will offer you the very best liege waffles you will come across. Appears like you’re visiting Belgium with just about every bite of this waffle. This recipe would make 10 servings. The dough really should rise completely thus expect the dough making procedure to be a bit bit lengthy. But needless to say, the outcomes are worth each and every second and every single ounce of effort.


1 tbsp granulated sugar,

three tsp active dry yeast,

cup entire milk warmed to 110-115 degrees,

1/3 cup water warmed to 110-115 degrees,

4 Cups flour,

two Massive eggs,

4 Tbsp brown sugar,

1 tsp baking powder,

1 tsp salt,

1 cup butter (2sticks),

two Tbsp honey,

2 Tbsp pure vanilla,

1 cups Belgian Pearl sugar (“Lars Own” is the easiest to locate in the US)

For cinnamon liege waffles: include 2-3 Tbsp ground cinnamon


Inside a mixer, add warm milk, warm water, yeast, along with 1 cups of flour and process for 3-5 minutes until mixture have a smooth and sticky consistency.

Set aside mixture in a mixer bowl for about 60 minutes. This may rise significantly inside the bowl.

In the meantime, combine these ingredients over the mixture with out mixing them with the ingredients already contained inside the mixture (allow them to remain on top): Remaining three cups of flour, brown sugar, granulated sugar, baking powder, salt, butter, as well as eggs.

After 60 minutes, add in vanilla and honey into the mixture/dough. Blend completely for five minutes. Reserve for around 4 hours at room temperature to enable perfect rising from the dough.

Just after 4 hours, force the dough down, removing all the gases. Place dough in a baking pan or leave it rested inside the mixing container and after that cover with butcher paper. Keep dough in refrigerator for 12-24 hours.

The following day take out dough from the fridge and add the pearl sugar. Knead manually by hand or make use of a dough hook.

If you want to incorporate cinnamon, fold in cinnamon right at this time but make sure it is carried out just after you’ve added the pearl sugar.

Cut the dough equally into ten portions and shape each into ball. Just before cooking, let dough balls to sit with the pearl sugar for about 90 minutes

Bake preferably in a liege waffle iron at 365-370 degrees temperature for 2-3 minutes or only till waffles are golden brown along with caramelized pear sugar within the surface

Note: If you’re working with a waffle iron having a slightly higher temperature of 400 degrees, reduce temperature to 300 degrees just right after you’ve positioned the dough balls in to the hot iron. This can prevent the pearl sugar from burning up.

12. Permit waffles to cool down for a couple of minutes ahead of serving since caramelized pearl sugar might be particularly hot.

The author is passionate of waffles, especially Liege waffles and has a site that talks about it, as well as some authentic liege waffle recipes. Learn all these in this article or visit Liege Waffle Recipe to find out more about liege waffles and its origin

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