These sweet liege waffles have a caramelized and crunchy exterior with a fluffy interior and a touch of fermented, yeasty flavor. They are studded with pearl sugar that cooks and melts down during the waffle iron cooking process, and creates an emphasized brioche flavor and dense texture. These thick and decadent waffles stand up to any topping and never get soggy, even if drowned with syrup or covered in a pile of fruit compote! Using this overnight method, you will have an easy and crowd pleasing breakfast or brunch that is easy and unforgettable,
While I love pancakes, I have always been such a fan of waffles. There’s just something about all those crispy nooks and hollow crannies just begging to be filled with syrup that make me crave them! So for Sunday breakfast or anytime a craving hits, these Belgian Pearl Sugar laden Waffles are a must try.
Make Ahead Idea
I also love how I can make a huge batch and then freeze them for quick, easy, and hearty breakfasts on hand for the kids during early school mornings. Or anytime they want a big weekend brunch and I’m not in the mood to cook. You can freeze them in ziploc freezer bags after cooking and cooling them. Then just grab them individually as you please, warm them for about 20 seconds in microwave, then toast them to get them on low settings a couple of times to get them crunchy again. Alternatively, heat the oven to 250 degrees and place all frozen waffles on a baking sheet and cook until heated through.
- Essential items to make Liege Waffles. *These are Amazon Affiliate Links, so I would receive a small commission if you do purchase off the links:
- Pearl Sugar
- Waffle Maker
Making Liege Waffles
These liege waffles do take more time to make than my regular batter style Belgian waffles. These are yeasted waffles made with a dough similar to brioche rather than being a loose batter. The dough contains eggs and a lot of salted butter! The use of salted butter balances out all the extra sweetness and enhances the flavor of the caramelization that occurs during cooking.
You will need pearl sugar to make these liege waffles. the sugar chunks are what creates the caramelization and are essential for liege style waffles.
I make these waffles using an overnight process to give the waffles time to get added flavor. However, feel free to skip that step.
These sweet liege waffles have a caramelized and crunchy exterior with a fluffy interior and a touch of fermented, yeasty flavor. They are studded with pearl sugar that cooks and melts down during the waffle iron cooking process, and creates an emphasized brioche flavor and dense texture.
Warm milk to 110 degrees and add 1 teaspoon of granulated sugar. Then mix in yeast and allow to proof and get foamy for 10 minutes.
In bowl of your stand mixer fitted with dough hook, place salt and brown sugar and salt. Mix and make a well.
Add eggs, vanilla, and yeast mixture to flour. Then use dough hook to mix on medium speed until it is incorporated. It will slowly pull the flour from the sides of the bowl and mix into a dough.
Slowly add in softened/ melted butter.
Turn mixer to medium high and knead for 10 minutes, until dough is soft and elastic. It should pull away from the hook, but be sticky and soft.
Remove to buttered bowl, cover, Allow to rise for two hours, until doubled.
Then use a spatula or wooden spoon to gently deflate dough. Cover with Saran Wrap and leave in fridge overnight.
The next morning, put dough onto a rectangle of parchment paper. Use hands to flatten and then add half of pearl sugar. Fold dough over and then add rest of sugar and fold again. Gently knead to work in sugar but don't overman or break sugar.
Make 10 balls of dough by cutting 10 pieces of about 100 grams each rolling into a ball and setting on parchment to rise for 30 minutes.
Heat waffle maker. Brush with butter. Place dough ball and close. Cook until ready.
*You can keep oven at 200 degrees F while cooking waffles to keep the cooked ones warm. Then serve warm with syrup or fruit compote and whipped cream.