Liege Waffles

Liege Waffles
Recipe by Lars' Own, modified by myself

Makes 12-13 waffles

Ingredients -

3 1/2 cups all purpose flour
1/2 teaspoon kosher salt
Grated zest of one lemon
3/4 cup lukewarm milk
2 1/4 teaspoons dry yeast (I used instant)
2 eggs, lightly beaten
1 stick unsalted, softened butter, diced into half inch pieces
1 bag Lars' Own Belgian Pearl Sugar (I would probably use less next time)


  1. Whisk together the flour, salt, and lemon zest in a large bowl. In a small bowl, dissolve the yeast in the milk and let proof for 5 minutes, or until the yeast is bubbly. Add the yeast mixture and the eggs to the flour, mixing with your hand until a shaggy dough forms. Working with half of the butter, knead it into the dough. The dough might fall apart before it comes back together. Once a cohesive dough is formed, repeat the process with the remaining butter. Knead for 1 minute. Cover with a damp cotton dish towel or plastic wrap; let rise until doubled, about 30 minutes.

  2. Preheat waffle iron. Add Belgian Pearl Sugar, kneading just until combined. Portion dough into 3 ounce balls and place on a baking sheet. When waffle iron has heated, cook the waffles for 4-5 minutes. Carefully remove from the iron and place on a wire rack to cool slightly before eating (the caramelized sugar will be very hot).


Serving Suggestions
In Belgium, sugar waffles are eaten at any time of the day - breakfast, coffee breaks, or dessert. Sugar waffles taste great and remain crispy either cold or warm. Serve plain or drizzle with warm melted chocolate or caramel. Also try them with a dollop of whipped cream. Enjoy!
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