Authentic Belgian Liege Waffles
Connoisseurs know the waffle was perfected in Belgium in the form of the world-famous Liège Waffle. These yeast-risen delicacies are crispier and chewier than their American counterparts. The secret to their flavor lies in pearl sugar—crunchy pearls of compressed sugar that crystallize under the heat of the waffle iron, delivering bursts of caramelized sweetness in every bite. Legend has it the recipe originated in the 18th Century when the Prince of Liège made a special request to his chef.
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1 cup whole milk
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½ cup warm water
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1 package (2 ¼ teaspoons) instant yeast
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2 tablespoons granulated sugar
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3 tablespoons brown sugar
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2 large eggs, beaten
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1 tablespoon vanilla extract
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½ cup unsalted butter, softened and cut into tablespoon-sized pieces.
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6 cups flour (plus more if needed for kneading)
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1 teaspoon salt
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2 cups Ann Clark Authentic Belgian Pearl Sugar
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1
In a stand mixer with the paddle attachment, add the milk, water, and yeast. Beat for about 20 seconds, or until incorporated.
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2
Add in the eggs and vanilla. Mix until just combined.
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3
Add in 2 cups of flour and mix until the flour is mostly incorporated. There may still be clumps of flour, and that is ok. Stop the mixer, scrape down the paddle attachment, and switch to the dough hook.
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4
Add in the salt. Add the rest of the flour ½ cup at a time with the mixer on low until the flour is just combined.
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5
Next, add in the butter one tablespoon at a time. Continue mixing until the butter incorporates into the dough. This may take a few minutes.
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6
Transfer dough to a lightly greased clean bowl. Cover with plastic wrap and let rise until doubled in size, 1-2.5 hours.
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7
When doubled, deflate the dough by punching it down in the center and bringing the edges of the dough over the top, folding the dough into itself.
At this point, you can either move to the next step or refrigerate the dough for up to 12 hours. If refrigerating the dough, be sure to leave it on the counter for 2-3 hours or until it reaches room temperature before moving on to the next step.
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8
Remove the dough from the bowl and place it on a lightly floured counter. Stretch the dough to a 12” x 12” square, and spread 1 ½ cups pearl sugar on the dough. Fold the bottom and top third of the dough, like you are folding a letter. Add the rest of the pearl sugar, and fold the short sides in.
Starting with the seam side down, roll the dough into a 14” log and divide evenly into 12 pieces. Shape into rounded disks and place on a parchment-lined pan. Cover with plastic wrap and let rise for 45-60 minutes.
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9
Preheat your waffle iron, and spray with a non-stick cookie spray. Cook the waffles one at a time until golden brown and sugar pearls are mostly dissolved. Serve immediately.
