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These are Liege-style waffles, not the thin American breakfast kind - a rich, yeasted dough studded with pearl sugar that caramelizes into crunchy, sticky pockets as it presses in the iron. Street vendors across Belgium sell these warm and unadorned because they genuinely don't need syrup; the sugar does all the work.
Per serving
340kcal
Calories
6g
Protein
46g
Carbs
Prep Time
30 min
Cook Time
30 min
Servings
8 people
Difficulty
medium
15g
Fat
1g
Fiber
24g
Sugar
Follow step-by-step with voice guidance.
In a small bowl, dissolve the yeast in the warm milk with a pinch of the sugar. Let it sit for 5-10 minutes, until foamy.
In a large bowl, whisk together the flour and salt. Add the yeast mixture, eggs, and vanilla extract, and mix until a shaggy dough forms.
Knead in the softened butter a little at a time until fully incorporated and the dough is smooth and elastic, about 5-8 minutes by hand or with a stand mixer.
Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, until doubled in size.
Gently fold the pearl sugar into the risen dough, distributing it evenly without deflating the dough too much.
Divide the dough into 6-8 equal balls and let them rest for 15 minutes while you preheat a waffle iron to medium-high heat.
Place a dough ball in the center of the hot waffle iron and cook for 3-4 minutes, until deep golden brown and the sugar has caramelized into crisp, sticky spots.
Remove carefully (the caramelized sugar will be very hot) and let cool slightly before serving, ideally plain or with just a dusting of powdered sugar.
Use Belgian Pearl Sugar, Not Regular Sugar: Regular granulated sugar dissolves completely into the dough, while pearl sugar keeps its shape and creates those signature crunchy, caramelized pockets - it's not optional for authentic results. Don't Rush the Rise: A full rise of at least an hour develops the yeasted flavor and light, bready texture that separates a true Liege waffle from a dense one. Let the Waffle Iron Get Fully Hot: Starting with a properly preheated iron ensures the sugar caramelizes rather than just melting and sticking, which is what gives these waffles their crackly exterior.
It's sold at specialty baking shops, some large grocery stores, and widely online - look for it labeled as 'Belgian pearl sugar' or 'sugar nibs,' since regular sugar cubes are too large and coarse sugar substitutes melt differently.
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