Hello there! Welcome to my new life! A stress-free, sweet-full life!
This last month was full of emotional moments, last good byes, rehearsals, graduation… I still can’t believe I’m a doctor! Thinking about how this journey started I can’t help but feel a bit homesick. There are many things I miss from my hometown, but maybe one of my fondest memories is strolling down the bustling Calle del Principe with my friends or my sister and buy Belgian style waffles at a little joint that probably would go unnoticed if you didn’t know about it.
The sweet aroma of the waffles floods the whole street and you can always see people waiting in line to buy a waffle, even during winter time!
These waffles are special to me, so I have been working on this recipe for quite some time, I wanted to really find the recipe that brought all the memories and I think I did!
What’s different about these waffles?
There are many different types of waffles in Belgium, the recipe I bring today is typical from Liège, on the eastern part of the country. These waffles are made using yeast and dough instead of using batter and baking powder. They’re denser, smaller and FULL of aromas. Absolutely delicious!
The original recipe calls for pearl sugar that’s added after the fermentation. These sugar crystals caramelize and give the waffle it’s characteristic crunchy texture.
However, pearl sugar is sometimes difficult to find and a bit expensive, that’s why I wanted to try this recipe using cane sugar for a more affordable recipe. The result was amazing, so if you don’t want to spend the money on pearl sugar, you can still have Liège-quality waffles.
Then you add your favorite toppings: melted chocolate, whipping cream, fruits, honey… Or eat them plain, they’re sweet enough and yummy too! It’s an incredible sweet treat for the weekend and a great activity to involve kids.
They’re best served warm, but you can keep them in a Ziplock bag for a few days or freeze them and pop them into the toaster before eating them.
The recipe
Let’s get to business! This recipe takes longer time than the regular waffle because it involves a dough, so there’s going to be some kneading and fermentation times.
Once you finish the dough you can either let it ferment at room temperature until it doubles in size or put it in the fridge overnight and eat waffles for breakfast!
NOTE: When I am using cane sugar and the dough is room temperature I prefer to add it after I’ve divided the dough. If your dough is cold, you can add the sugar before dividing. Just to avoid the sugar from dissolving before the waffles are cooked. If you used pearled sugar, you can add it before dividing the dough as well, regardless of the temperature of the dough.
As always, the first step is to activate the yeast and combine all the wet ingredients. Then you add the flour and mix it until there aren’t dry flour particles and let it rest for 20-30 mins.
This is the autolysis period. During this time the flour particles fully hydrate, and the gluten proteins are ready to start developing the gluten network. These few extra minutes really make the kneading process easier, especially for enriched dough.
Knead the dough until it cohesive and start adding the butter. Like in brioche dough, this process can be tedious and sometimes it feels as if the dough will never come together, but keep kneading, and avoid adding more flour, and eventually the gluten network will be developed and the dough will be very elastic, smooth and not too sticky.
If you want to practice kneading enriched dough by hand, this is your recipe! Check the video if you want to see how I do it.
Once the dough is ready let it ferment until it doubles in size. If you prefer a cold fermentation let the dough rest at room temperature about 30 mins and then put it in the fridge.
After the dough raised to double its size, degas the dough very well, make sure there are no big air cells. Divide the dough and add the cane sugar. You don’t want to incorporate it completely into the dough. The crystals should be mostly on the outside, so they can caramelize while the waffle is cooked.
To cook the waffles follow the instructions of your waffle maker. Keep in mind that they should be cooked at least 3 minutes.
Look at this beautiful waffle! The caramelized sugar… gahh! I can smell it just by looking at the picture!
And now… topping time!
If you really want to wow your friends, your kids, or even yourself, make these Liège waffles! They won’t disappoint!
And if you want to see more of my recipes don’t forget to subscribe my YouTube channel to get a notification every time I upload a video 😉
Enjoy!
Authentic Liège Waffles
Ingredients
- 250 g bread flour g bread flour
- 1 stick unsalted butter
- 1 egg L
- 115-125 g milk
- 50 g white sugar
- 150 g pearl sugar or cane sugar (If you use cane sugar you'll use less, just 1-2 tbsp per waffle)
- 3 g salt
- 5 g active dry yeast
- 1 tsp vanilla extract
Instructions
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Activate the yeast in lukewarm milk and let it rest for 10 mins until it's active
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Combine yeast mixture, eggs, salt, white sugar and vanilla extract together
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Sift the flour and add it to the wet ingredients
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Let it rest 20-30 mins
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Knead the dough until it starts getting elastic
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Add the softened butter in 2 or 3 steps
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Knead until the dough is very elastic and soft
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Shape the dough into a ball and place it in a container covered. Let it ferment until it doubles in size (1h at 75F approx.)
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Deflate the dough very well and divide it into 6 pieces of similar weight.
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Shape each piece into a ball and let them rest for 10 mins. In the meanwhile turn on your waffle maker.
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Add the cane sugar to each ball of dough and cook them for at least 3 minutes
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Add your favorite toppings and enjoy!
Recipe Notes
* I used soy milk for this recipe because it’s the one I drink, for a more intense flavor, use whole fat cow milk.
I’d love to make this for weekend’s breakfast, and was wondering if I can make the dough and rest it overnight and start making the waffles next morning? Thank you!
Absolutely! I would let it ferment a bit at room temperature to give the yeast a head start and then put it in the fridge overnight. Next morning you just need to divide and waffle away!
Oh thank you!
Do I need to let the dough come to room temp prior to dividing and baking it?
I appreciate your site! Love the content!
If you think the dough rose enough maybe just go ahead and divide the dough, it’s much easier to work the dough when it’s a bit cold. But if you think it didn’t ferment much maybe leave it at room temperature for a little while. Just in case the waffles don’t get to puff up in the waffle maker.
And thank you so much!! 🙂
And how do you measure milk in grams? Can you put the measurements in cups/ml?
Thanks
I always use a scale, it’s more accurate and to me is more useful when I’m testing recipes 🙂
Ah ok I have one too I’ll use that thanks! I made them and even I forgot the salt and put the milk I thought from your video they came out DELICIOUS!!! This is a great recipe and the only good one I found without the kneading machine. Some folks think we all have one of those well nope! Thanks again!!!
Thank you so much! I’m happy you liked it! I have a stand mixer but I have to say, I enjoy working with my hands much more!