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My review
Liege Belgian Waffles with Pearl Sugar
4
BRSMITH63
"These are sweeter than traditional Brussels Belgian waffles - a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.
"
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Ingredients
1 h 20 m servings 458Original recipe yields 10 servings (10 waffles)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
- Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
- Preheat a waffle iron according to manufacturer's instructions.
- Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.
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Footnotes
- Cook's Notes
- In a pinch, you can break sugar cubes into 4 to 8 pieces. Swedish Pearl Sugar can also be used.
- Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 97119 Ratings
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Most helpful positive review
5/10/2010
This was a hit with my friends. For the pearl sugar I caramelized the sugar over medium heat in a sauce pan then poured it out onto a cookie sheet and let it cool. Then I shattered the sheet a...
Most helpful critical review
7/19/2010
The texture is good BUT this recipe has TOO MUCH oil in it!!!!! The dough started leaching oil as it sits and my waffle iron was flooded with a pool of oil when the waffles were cooking. A total...
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5/10/2010
This was a hit with my friends. For the pearl sugar I caramelized the sugar over medium heat in a sauce pan then poured it out onto a cookie sheet and let it cool. Then I shattered the sheet a...
11/8/2010
My husband and I really enjoyed these. We put strawberries and strawberry syrup on them. I ordered the Lars Belgium Pearl sugar from Amazon. It takes a whole package for one recipe. I used a...
7/19/2010
The texture is good BUT this recipe has TOO MUCH oil in it!!!!! The dough started leaching oil as it sits and my waffle iron was flooded with a pool of oil when the waffles were cooking. A total...
12/5/2011
I joined this site just to review this recipe. This is the third Liege waffle recipe I have tried- the first of which was excellent, but required you to start making them a day ahead. The seco...
4/13/2013
I have tried this recipie with every different sugar I could think of and the best I found was to take some raw sugar, spread it on a parchment covered cookie sheet. Drizzle a couple teaspoons ...
6/19/2011
Excellent recipe. Taste just like the liege waffles we get at a local restaurant. But they charge $3 a piece to take theirs home frozen! I couldn't find any Belgian pearl sugar locally so I t...
6/20/2010
Thank you sooooo much for this recipe! I was an exchange student in Belgium over 15 years ago and haven't had one of these since. These turned out just as I remebered them. I carmelized s...
5/2/2010
saw a throwdown with Bobby Flay & the person he challenged made these,& I had to try them,in Salt Lake there was only 1 store that carries the Pearl Sugar,but it was worth the hunt. To make a lo...
6/6/2010
really really good. I found the pearl sugar at an international store yesterday and had to try them. They were so similar to the ones we had in Belgium. I think next time I'll increase the sal...