Liege Waffles

5 from 4 votes

Liege waffles are the most decadent, delicious spin on traditional waffles with their crispy, caramelized shell and dense, buttery inside. One taste, and you'll know why its our favorite Belgian waffle!

Prep Time20

Cook Time25

Rising Time2

Total Time2 45

Course: Dessert, Snack

Cuisine: Belgium

Servings:

Calories: 250kcal

Author: Teri & Jenny

Equipment

1 Belgium waffle iron

Ingredients

2/3 cup lukewarm whole milk
1 1/2 tablespoons light brown sugar
2 1/2 teaspoons active dry yeast (1/2 ounce packet)
2 3/4 cups all purpose flour
3/4 teaspoon salt
2 large room temperature eggs
1 1/2 teaspoons vanilla extract
8 tablespoons unsalted butter (melted and cooled)
⅔ cup Belgium pearl sugar

optional

1 cup milk chocolate (can use dark chocolate if preferred)
2 teaspoons sea salt flakes

US Customary - Metric

Instructions

Combine sugar, yeast and milk and allow mixture to sit for 4 to 6 minutes or until mixture is bubbling and foamy.
Combine flour and salt in a stand mixer bowl and whisk together.
Create a well in the center of flour mixture and add yeast mixture.
Mix together with paddle attachment until a ‘shaggy’ dough forms.
With the mixer on medium speed, add eggs, one at a time, followed by vanilla.
Switch to a hook attachment and add butter, in a slow and steady stream, until fully combined and a dough has formed. The dough will look slightly wet and sticky.
Cover and store in a in a warm area to rise until doubled in size, about 1 hour 30 minutes.
Uncover, fold in pearl sugar, re-cover, and allow dough to rise again for about 15 to 20 minutes.
Heat waffle iron and scoop ⅓ cup batter into each well and press until each waffle has nicely browned and caramelized.
Carefully remove from waffle iron and transfer to a cooling rack.
Repeat steps 8 and 9 until all batter has been used.

optional

In a double boiler (or in the microwave) melt chocolate until smooth. Dip each waffle into the melted chocolate (about 1/2 way) and shake off any excess.
Sprinkle sea salt flakes over the chocolate portion of the waffles. Allow chocolate to harden, then serve.

Notes

**Nutritional information does not include chocolate or sea salt options**

Storing Liege Waffles and Refreshing Leftovers

Liege waffles are best when eaten fresh out of the waffle iron, but they keep and reheat surprisingly well, as long as you use the right method.

Storing

To store them for a few days, let them cool completely, then store them in a single layer in an airtight container in the refrigerator for up to 3 days.

For freezer waffles, let them cool completely, then lay them on a parchment-lined sheet pan and freeze them until frozen solid (at least 2 hours). Once fully frozen, transfer them to a freezer bag, placing a layer of parchment paper in between layers to keep them from sticking, and store in the freezer for up to 2 months.

Reheating and Refreshing

We recommend reheating Liege waffles in the oven or a toaster for the best results.

For oven reheating: Preheat the oven to 350°F and place the waffles directly on the oven rack, or on a sheet pan, for 5 minutes, or until warmed through and re-crisped. Reheating from frozen may take up to 10 minutes.

For toaster reheating: Pop the waffles into the toaster to crisp up and warm through. Just be sure to keep a close eye on them, as the caramelized sugar on the outside can go from crisp to burnt very quickly.

Nutrition