Liege Waffles are made from a yeast-based dough with Belgian pearl sugar kneaded in to create a crunchy, caramelized sweetness. Top them with your Nutella, Biscoff cookie butter, peanut butter, fresh fruit, whipped cream, the options are endless. These are AMAZING!
If you live in Utah you’re probably familiar with Waffle Love. They started out as a food truck and now have several restaurant locations. They serve amazing Liege Waffles that are literally to die for if you ask me. You can top them with Nutella, fresh berries, whipped cream, Biscoff spread, etc.
If you’re wondering what in the heck a Liege Waffle is, I’ll tell you. Liege Waffles are made from a rich, yeast-based brioche type dough that has to raise for several hours. Then before baking the dough, Belgian Pearl sugar is kneaded into the dough (this stuff is definitely a game changer!). The pearl sugar creates pockets of crunchy sweetness that is seriously so, so good.
When I was trying to find a good copycat recipe, I was bummed because most of them required the dough to raise for several hours or even overnight. I’m just not that patient when it comes to something this delicious! Thankfully I noticed the recipe on the back of the Lars Belgian pearl sugar box only required 30 minutes for the dough to raise . . . I was sold! I made just a few minor adjustments and ended up with the most delicious Liege Waffles ever.
HOW DO YOU MAKE LIEGE WAFFLES?
It’s very similar to making homemade rolls or bread. You make a yeast dough which means it will have to raise . . . the waiting is the hardest part😂. Thankfully like I mentioned, this recipe requires only 30 minutes of rise time which is soooo much better than 3+ hours. The dough is made with milk, yeast, sugar, butter, eggs, vanilla, flour and salt. Once the dough has risen, you knead in the Belgian pearl sugar then divide the dough into balls and bake them in a Belgian waffle maker.
LIEGE WAFFLE RECIPE TIPS:
- This dough is easiest to mix up if you use a stand mixer. It’s a thick dough and has a lot of butter that needs to be incorporated into the dough. Trying to make it by hand will definitely take some muscle power and time.
- Don’t mix the pearl sugar into the dough until AFTER it has raised for 30 minutes.
- This dough needs 30 minutes of rising time, so make sure you plan ahead.
- The Belgian pearl sugar is what makes these waffles so unique and insanely delicious. I buy mine on Amazon. You can buy a single package of it, or it also comes in a two or three pack. I’ve also bought it in a bulk package that wasn’t the Lars brand, but was equally as good and much, much cheaper.
- These turn out best using a Belgian waffle maker, but can be made in a regular waffle iron. I have this Belgian waffle maker and cook just one waffle at a time. I place the ball of dough right in the center of the waffle iron (Sorry, forgot to take a picture of that).
I could eat these every. single. day.
These are perfect for breakfast, brunch, dinner, wedding showers, bridal showers, holidays, etc. I made these for dinner one night when I fed the missionaries and they went crazy over them!
.Waffle Love’s logo says “love at first bite” and it couldn’t be more true!
You’re going to love these!
- 3/4 cup warm milk
- 2 teaspoons yeast
- 2 tablespoon brown sugar
- 2 large eggs
- 1 cup (2 sticks) butter, softened
- 3 1/2 cups flour
- 1 teaspoon kosher salt
- 2 teaspoons vanilla
- 8 oz Belgian Pearl Sugar
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In the bowl of a stand mixer, dissolve the yeast in the warm milk. Let sit for about 5 minutes until the yeast begins to foam. Add brown sugar, eggs, softened butter, flour, salt and vanilla and mix on low until well combined and smooth. Place in a warm place, covered for 30 minutes.
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After dough has risen, fold Belgian Pearl Sugar into dough using a large spoon or by hand. Divide dough into pieces about 3-4 oz each. You should have 9-10 balls of dough.
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Preheat waffle iron for 10 minutes before cooking dough.
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Generously grease waffle iron using cooking spray. Cook one piece of dough at a time, place dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through.
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Place on a wire rack while cooking remaining dough. May be kept in warm oven (200 degrees) until ready to serve, or serve immediately with toppings.
Do you use quick rise yeast or just regular?
Hey Tammy, I use instant yeast.