Liège Waffles

View Instructions

Makes:

12 waffles

Prep Time:

15 minutes, plus rising

Cook Time:

3 minutes per waffle

Category:

Baked Goods | Breakfast

Introduction

About this Recipe

Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

What sets these waffles apart from Brussels-style Belgian waffles is that they are made from a yeasted dough and dotted with pearl sugar (or crushed sugar cubes). When these waffles are pressed on the iron, the sugar caramelizes to yield a waffle with a sweeter taste and a lovely crunch to it. Simply pick up and eat these waffles—no fork and knife required. Or turn them into a decadent dessert, drizzled with caramel or chocolate sauce and a dollop of crème fraîche.

Ingredients

1 cup (250 mL) sparkling water, room temperature
2¼ tsp instant dry yeast
2 large eggs, room temperature
3 Tbsp (37 g) granulated sugar
4 cups (600 g) all-purpose flour
½ tsp fine salt
1 cup (225 g) unsalted butter, melted (still warm is OK)
1 cup (80 g) pearl sugar or crushed sugar cubes

NOTES:
Serve warm or, if you’re making the waffles ahead, refrigerate overnight or freeze in an airtight container for up to 3 months and reheat in a 325°F (160°C) oven or in a toaster.

Add the pearl sugar (or crushed sugar cubes) just before you cook the waffles, otherwise the sugar will dissolve into the batter and you won’t get those crunchy caramelized speckles that taste so good.

Step by Step Instructions

Step 1

Place the sparkling water in the bowl of a stand mixer fitted with the hook attachment, then add the yeast. Add the eggs and granulated sugar and mix for a moment to blend. Add the flour and salt and start the mixer at low speed, pouring in the melted butter while mixing. Once the ingredients are blended, increase the speed to medium-low and knead the dough until it becomes elastic and smooth, about 5 minutes. Cover the bowl with plastic wrap and set aside for 1 hour to rise (it will double in size).

Step 2

Turn the dough out onto a clean work surface (because of the butter in the dough, it’s unlikely you’ll need to dust your work area with flour). Press the dough into a rough rectangle and sprinkle with the pearl sugar (or crushed sugar cubes; see note). Roll up the dough and knead and twist it to work the sugar into the dough. Shape the dough into a log and cut it into 12 equal pieces. Shape each piece into a rough ball and set aside.

Step 3

Preheat your waffle iron according to the manufacturer’s instructions. Place a piece of dough into the centre of the iron and close it. Cook the waffle for about 3 minutes, until a rich golden brown (the pockets of sugar will caramelize). Transfer the cooked waffle to a serving platter and repeat with the remaining balls of dough.