Buttery Belgian Liege Waffles

These Buttery Belgian Liege Waffles are thick, fluffy, and sweet. Each bit of pearl sugar laced throughout the brioche-like waffles is to die for!

Course Breakfast, Dessert

Cuisine Belgian

Prep Time 10

Cook Time 35

resting time 2

Total Time 2 45

Servings waffles

Calories 591kcal

Author Dina

Start off by warming 1 cup of milk to 105 degrees Fahrenheit. Then add 2 teaspoons of yeast and 3 tablespoons of brown sugar to the milk. Give it a good whisk and let it froth up for about 10-15 minutes.
In your stand mixer, add 4 and 1/4 cups of flour (spooned and leveled off), 1 tsp salt, 1 tsp vanilla, 14 tbs melted unsalted butter, and 2 large eggs.
Then, pour in the frothy yeast mixture.
Using the hook attachment, mix the waffle dough on low speed until it begins to come together. Then pick up the speed to high for about 1 minute.
Then add 1 cup of pearl sugar and mix just until the pearl sugar is well mixed. Use a spatula to help scrape down the sides of the mixer.
Now transfer the waffle dough into a large bowl, cover with plastic wrap, and let it rise for about 2 hours or in the fridge overnight.
Now separate the dough into 8 balls the size of a baseball. Then heat your waffle maker according to the instructions of your waffle iron and coat it with nonstick spray.
Then place the first ball of waffle dough in the center and close it. Cook for about 4-5 minutes. Carefully remove the waffle with a fork and continue doing this with the rest of the waffle though.

If you want to make these waffles in advance, once you've finished making them, keep them in a 200-degree Fahrenheit oven for a maximum of 1 hour before serving. Don't keep them in the oven too long or they will become dry and hard.

Make sure the milk for the yeast is warm- Yeast needs warmth as well as sugar in order to froth and rise. Make sure that the milk is warm, about 105 degrees Fahrenheit, before mixing it with the yeast and brown sugar.
Allow the waffle dough to rise- Don't skimp on the time you let your dough rise. Without a proper rise, your Liege waffles will be missing the deliciously thick and fluffy texture that they are known for.
Add the pearl sugar last- Don't rush and add the pearl sugar with the rest of the ingredients. By adding it last after most of the mixing is done, you allow these clumps of sugar to remain intact, ensuring that they'll be laced throughout your sweet and buttery waffles like little drops of heaven. :)
Make them ahead of time-There are 2 ways of making Liege waffles in advance: Allow them to rise overnight or keep them warm in the oven after they're made. Either of these methods will save you time if you want less prep when serving these for breakfast or brunch.