Belgian Liège Waffles, Sweet Caramel in Every Bite
🧂 Ingredients
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- 500 grams High-protein bread flour
- 7 grams (1 packet) Instant yeast
- 120 ml Warm milk
- 2 Eggs
- 50 grams Granulated sugar
- 1/2 tsp Salt
- 250 grams Unsalted butter, room temperature
- 1 tsp Vanilla extract
- 200 grams Pearl sugar (Belgian pearl sugar)
- to taste Oil or butter for greasing the waffle iron
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👩🍳 Instructions
- 1 Dissolve the instant yeast in the warm milk, stir well, and let it sit for about 5-10 minutes until foamy. This shows the yeast is active.
- 2 In a large bowl, combine the flour, sugar, and salt. Mix well.
- 3 Make a well in the center of the flour mixture, then add the eggs, the yeast-milk mixture, and the vanilla extract. Knead until the dough starts to come together and is partially smooth.
- 4 Add the butter little by little while continuing to knead. Keep kneading until the dough is smooth, elastic, and the butter is fully incorporated, about 10-15 minutes by hand or 8-10 minutes with a stand mixer fitted with a dough hook.
- 5 Cover the bowl of dough with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1-1.5 hours until doubled in size.
- 6 Gently punch down the dough to deflate it, then add the pearl sugar. Fold/mix the dough until the pearl sugar is evenly distributed throughout.
- 7 Divide the dough into 10-12 portions, shape each into a ball, and place them on a parchment-lined baking sheet with enough space between them. Cover again and let rest for 20-30 minutes until slightly puffed.
- 8 Preheat a Liège waffle iron or a regular waffle iron, and lightly grease it with butter or oil.
- 9 Bake each dough ball for 3-5 minutes, or until golden brown and the pearl sugar inside has melted, forming a caramel layer around the edges. Don't overbake, as the sugar can burn.
- 10 Remove from the waffle iron and let cool slightly (the caramel will still be hot and sticky), then serve warm.
💡 Tips
• Belgian pearl sugar can't be substituted with regular granulated sugar, since the texture is different and it won't melt into the same caramel. Look for it at online baking supply stores or large supermarkets.
• Make sure the butter is at room temperature and soft before mixing it into the dough so it incorporates easily without damaging the gluten structure.
• Don't open the waffle iron too soon—wait until the steam has died down a bit so the waffle doesn't stick and can be removed easily.
• Liège waffles taste best eaten warm straight from the waffle iron with no toppings at all, since the caramel flavor is already rich enough on its own.
📊 Nutrition Facts / serving
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