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
- 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
- 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.