Belgian specialty par excellence, impossible to resist the Waffle Liégeoise! A very gourmet recipe that is both soft and slightly caramelized… We love its stringy crumb and good grains of sugar. Young and old love it. So, to your waffle irons!
The difference between a Liège waffle and a Brussels waffle
If you have ever tasted both types of waffles then you know that they do not have the same texture at all. The Liege waffle, more round and irregular, is made of brioche dough. It is thick, soft and slightly caramelized on top thanks to the sugar pearls incorporated into the dough. This is my personal favorite!
La Brussels waffle, larger and rectangular, is prepared like pancake batter. Its texture is much lighter. Not very sweet, it is generally served with toppings (chocolate spread, whipped cream, etc.).
What you will like with this recipe
- Flavor : the Liège waffle is indulgence in itself! With a slight caramelized taste on top thanks to the sugar pearls. To flavor them, I love adding a touch of vanilla (a personal addition to the traditional recipe).
- Texture : Soft inside, like a brioche. The outside is slightly crispy thanks to the waffle iron cooking (and sugar pearls). Warm, they are even better...
- Difficulty level : If you have already made a homemade brioche, know that it is exactly the same technique. Nothing is complicated but it is necessary to plan a rest time so that the dough develops. On the material side, you will need a good waffle maker.
Which waffle iron to use?
If I could only recommend one, it's definitely the waffle maker I've been using for 5 years: the FriFri Waffle Maker (a specialized Belgian brand). It is perfect for several reasons: it turns over easily, which allows the waffles to cook very evenly, its thermostat is very practical for browning properly, and its plates are easy to clean.
I also bought the special Liège waffle plate : this is the one I used to make the waffles you see in my photos.
To make the waffle dough (like brioche in general), I recommend my Kitchenaid stand mixer : with that, it's child's play.
Ingredients needed for a Liège waffle
- Milk : this is what brings moisture to the dough. I use semi-skimmed milk.
- Baker's yeast : I use baker's dry yeast (I find it easier to dose). You can also take fresh yeast. This is what allows the dough to rise and make the waffles thick.
- flour : for waffles I recommend T45 or T55.
- Butter : I use soft softened butter, it adds fluffiness to the waffles.
- Light brown sugar : I love its slightly caramel taste, it is perfect in waffles.
- Eggs : in this recipe they add softness.
- vanilla : it's my little personal touch to flavor the waffles.
- Salt : I add some as a flavor enhancer
- Pearl sugar : it caramelizes the waffles in the waffle maker, and adds crispiness
PS: find the detailed quantities in my recipe at the bottom of the page.
How to make a Liège waffle?
After reactivating the yeast in the lukewarm milk, add it to the bowl of the food processor (or container) with the flour, brown sugar, salt, eggs and vanilla.
Then, the dough is kneaded slowly for several minutes and then the very soft butter is incorporated. We knead again and then leave the dough obtained until it doubles in volume.
After degassing, add the pearl sugar and cut into small pieces. All you have to do is pass them through the waffle iron, turning them over once. They are ready when they are well caramelized.
How to taste a Liège waffle?
The Liège waffle is delicious served warm, same nature, it's a real delight! You can also eat them cold, it's very good.
For those with a sweet tooth, they can be served with a little whipped cream, fresh fruit or a chocolate sauce… Enough to make a very hearty breakfast or treat yourself at tea time!
How to store your waffles?
The waffles keep at room temperature, in an airtight container (or in cling film) for up to 4 days.
You can also keep them in the fridge and then reheat them in your toaster. Baked waffles can also be frozen for up to 3 months by placing them in an airtight bag.
Other recipes to try
If you like this Liège waffle recipe, then I advise you to take a look at these other recipes on the blog:
- Light Brussels waffles
- Hazelnut chocolate babka
- Butchy chocolate chip brioche
- Cinnamon rolls
- Kanelbullar, Swedish buns
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful waffles!
Crispy & Soft Liège Waffle
Ingredients:
- 250 ml milk
- 8 g baker's dry yeast or 22g fresh baker's yeast
- 500 g all-purpose flour T55 or T45
- 35 g light brown sugar
- 3 cc natural vanilla extract
- 2 pinches of salt
- 2 eggs
- 250 g softened butter
- 160 g pearl sugar
Instructions:
- Warm the milk in a bowl. Add the yeast, cover and let stand 10 minutes to activate.
- In the bowl of the food processor (or large container), mix the flour, brown sugar and salt. Then add the eggs, vanilla and milk/yeast mixture.
- Knead for 5 minutes at low speed. Incorporate the soft butter into pieces then knead again for 10 minutes at low speed.
- Cover the container with a tea towel and place in a warm place. It is also possible to leaven in an oven heated to 30°. Let the dough rise for 1h30, it should double in volume.
- Degas the dough then add the pearl sugar. Form small dough pieces of 100g each, slightly rounded.
- Heat the waffle iron (for the Frifri waffle iron it is thermostat 6-7). Place the dough and cook for 2 minutes 20 then turn over and cook for the same time. The waffle is ready when it is well caramelized. The duration may vary depending on the material.
- Place the waffle on a wire rack to cool. Continue with the other dough pieces.
Notes:
- EQUIPMENT USED -
LadyMilonguera
You make me terribly envious with your pretty waffles…
Lilie bakery
Thank you Lady :)
Anka
Wow they are very thick! To be tested very soon! Thankyou
Lilie bakery
Thanks Ana! Yes, very thick, that's how I prefer Liège waffles :) See you soon
Laila
The best recipe I have ever tried
Thanks
Lilie bakery
Thank you very much Laila! Goodbye :)
Sylvie
Hello
I'm getting married and I would like to serve Liège waffles with a vin d'honneur
Can I freeze the dough and cook them during the reception on demand or should I cook them better, freeze them and reheat them that day?
Thank you
Lilie bakery
Hello Sylvia, congratulations! For the waffles, if you want them lukewarm, crispy on the outside and soft on the inside, you have to make them "live" at the time. Otherwise you can do them before but it won't have the same effect. You can try reheating them at home and see if you like them anyway. Goodbye ;)
Louise
A great Liège waffle recipe! I adore them. Thanks for sharing ☆
Lilie bakery
Thank you very much Louise for your feedback!
Lucia
Hello, thank you for this recipe. Quick question: where do you find the pearl sugar? Is it the same as for chouquettes? Thanks
Lilie bakery
Hello Lucie, pearl sugar is on sale in the sugar department at the supermarket, it's the same as chouquettes. Goodbye :)
Mélanie
Thank you for this recipe, the texture of the waffles is perfect!
I was wondering, mine have a fairly strong taste of yeast, I respected the dosage but I let the dough rest for about 2h-2h30. Could it be because of the too long rest time? Or should I change yeast?
Thank you for your help!!
Lilie bakery
Hello Mélanie, it can come from rest time, like too hot milk, not enough salt, in fact there are several possible causes. You should test these fixes (starting with the amount of salt). See you soon :)
Amenie
Thank you for this recipe, I am currently trying it out!
I had a little question is it possible to bake the waffles the next day? Should I keep the dough refrigerated? Or is it imperative to cook them directly?
Thank you ☺️
Lilie bakery
Hello Aménie, so technically it is possible to place it in the refrigerator in an airtight container for about 24 hours. You have to take it out 30 minutes before using it. However, I've never done it because I prefer to use it right away (fresh). So you have to test! See you soon :)
Christophe
Hello..
I tried the recipe… Very good waffles.
On the other hand, mine (although creamy and crispy) does not rise as much as those on the photo.
Maybe the only difference is that my waffle maker isn't spinning? Or maybe the temperature too high? (they are cooked in less than 3 minutes!!)
Any ideas?? Thanks.
Lilie bakery
Hello Christophe, I give the reference of my waffle maker in the article: it is a Belgian brand (known and reputable) which allows you to have very thick Liège waffles, which is clearly not the case with other brands. of waffle irons. If you invest, you will not regret! See you soon :)
Concettina
I would like to know why
my waffles become too much
brown pearl sugar
stay outside
Lilie bakery
Hello Concettina, the problem comes from the cooking done by your waffle maker: it is incorrectly adjusted in heating power. In the recipe, I give the reference of my waffle maker (a Belgian brand), I advise you to invest in a good waffle maker, this is what allows you to have a nice cooking. See you soon :)
Tatiana
I have never made such good waffles in my life, even nature, they are excellent! My dough hadn't risen much, but it still made me great waffles! I doubled the quantities to have more I made 28!
Many were eaten but for the rest I froze them in an airtight box and as soon as someone wanted one in the morning I put it in the toaster, all the crispiness came back! It is magic ! Thanks again !
Lilie bakery
Thank you Tatiana for your feedback! It's true that it's a pure pleasure to make them at home (and reheat them afterwards!) See you soon :)
Fanny
I make waffles quite often, whether they are from Liège or Brussels, with a preference for Liège waffles, the ones my children demand ;-)
With your recipe, which I followed to the letter, I think they have never been so successful and delicious: the texture, the softness, the light crispiness, the taste, what a treat! THANKS !!!
Lilie bakery
Hello Fanny, thank you very much for your feedback! Glad to know you like this recipe so much! See you soon :)
Clear
Thank you so much for the recipe, we are having a blast!!!
Lilie bakery
Thank you very much Claire for your feedback! See you soon :)
Eloise
Great recipe!!
Lilie bakery
Thank you very much for your feedback Eloise! See you soon :)
Robin
Hello !
It gives great desire!
I will test this!
Little question ; what do you call 'degassing' the dough? Is it re-kneading it to drive out the CO2 that the yeasts have produced?
Thank you
Lilie bakery
Hello Robin, yes that's it: with your fists you press into the dough, which will make it deflate by removing the gas it contains. See you soon :)
Sarah
Hello
I tried the recipe today. It is super easy to make and my waffles are very good. The promise is kept crispy on the outside, soft on the inside. Only downside for like, as for another lady in the comments: You can smell the taste of yeast too much and the same as the lady I let my dough rest for like 3 hours. So I think the pronounced yeast taste is related to the standing time (and maybe also milk). I put enough salt that's for sure. In any case very good recipe ja keep it! THANKS :)
Lilie bakery
Hello Sarah, glad you like this Liège waffle recipe! Indeed I mention 1h30 of rest – if you leave twice the time, the yeast develops too much in the dough, hence the extra taste. See you soon :)
jlb
I went to a great Liège pastry chef, who kindly gave me his recipe.
The proportions are almost the same, but he recommends using 250g of soy flour and 250g of 00 flour, and strictly crumbled fresh yeast (22g).
I have tasted them and indeed, they have a particular taste and are very soft.
I'm no waffle expert, but even with T45 or T55 flour it's pretty good too.
jlb
I forgot to say in my previous message, that he added the value of 2 good tablespoons of "Liege syrup" which is only found in Belgium.
In France, it's more focused on natural molasses. In principle, we must find super or hyper.
Me, I'm lucky to be at the Belgian border and there's no supply problem.
Lilie bakery
Thank you for your message. Purists will appreciate reading your details on the exact ingredients of the Liège waffle. My humble recipe aims above all for people to be able to make them easily at home, with the simple ingredients of their cupboard :) See you soon
Laetitia
Hello
I would like to try this recipe, can I replace the butter with coconut oil please?
Thank you for returning
Lilie bakery
Hello Laetitia, I do not recommend changing the butter because it gives all the softness to the waffles (and it is not the same humidity level as coconut oil). See you soon :)
Philippe
Hello,
I just tested this recipe following a professional trip to Belgium which allowed me to discover the Liège waffle.
At the top, delicious. For cooking with a Tefal Snack'n Clean, you should aim for 1'45-1'50 on each side. Following a report on France 5, I rolled the patons in icing sugar to maximize the caramelized exterior appearance. Magnificent! Thank you for this recipe.
Philippe
Lilie bakery
Thank you very much Philippe for your feedback! See you soon :)
Julia
Recipe tested and validated!!!!
The waffles are delicious, thank you for this beautiful and delicious recipe!!
Lilie bakery
Thank you very much Julia for your feedback! See you soon :)