Liège Waffles

Getting UnBusy means having the time to enjoy the best things in life, and sometimes that can mean eating something a little more decadent than usual.

These Liège Waffles are just that  – a sweet and dense breakfast treat with caramelized chunks of pearl sugar that are sticky on the outside and crunchy on the inside, I can’t get enough of them!

The pearl sugar really is the key to these waffly delights, and you may not find it in the grocery store.  A specialist cookery shop or good old Amazon will take care of you though.

Belgian Waffle Liege WaffleIf you wanted, you could add toppings like melted chocolate or whipped cream, but I love them just as they are.  Enjoy!

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Liège Waffles
  1. Heat the milk in a medium bowl until it is lukewarm. (Take care not to heat it too much otherwise the yeast will not be effective. I did two rounds in the microwave at 20 seconds each and tested with a thermometer to be sure it was under 100 degrees Fahrenheit).
  2. Add the yeast and 1 1/2 tbsp of white sugar to the bowl and let sit for 15 minutes. The yeast should end up frothy.
  3. Whisk eggs, melted butter and vanilla if using, into milk & yeast mixture.
  4. In a large bowl add flour and salt and mix together.
  5. Make a well in the middle of the flour and pour in the milk mixture. Stir flour into the center until a dough forms.
  6. Cover the bowl with a cloth and leave to rise in a warm place for at least 30 minutes. (Tip: turn your oven for one minute and then switch off - this creates a nice warm environment for rising dough.) The dough should double in size.
  7. Add in pearl sugar and gently fold to spread throughout the dough.
  8. Heat up your waffle iron to medium heat and add a spray of cooking oil. Take a baseball-size ball of dough, flatten to a rough circle and place into the waffle iron.
  9. Cook for approximately 2 minutes - I like mind to be just past golden to get that caramelized crunch on the outside, so just keep checking as needed.
    Waffles in waffle iron
Recipe Notes

You may find you have lots of sugar caramelized on the inside of your waffle iron after making these.  I use a silicone spatula to run through the grooves to get the big chunks out, and then with a paper towel over the top of the spatula, I go through again to get out the remainder.  They're still worth it!