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Liege waffles stacked high on a plate (Kristen Thoennes)
I don’t remember the first time I tasted the deliciousness that is a Liège waffle. What I do know is that I was hooked from that first taste.
I grew up eating waffles.
Saturday mornings, my mom, my sisters or I would mix up some batter (from scratch, of course!) and pour it onto the waffle iron and smother them with butter and real maple syrup. Don’t even try to give me that fake stuff. But Liège waffles take the waffle-eating experience to new heights!
They are a type of Belgian waffle with a chewy texture and caramelized exterior. They are made with yeast dough enriched with butter and pearl sugar. The big chunks of sugar mixed into the raw dough melt and crisp during cooking. It may be the best part of a Liège waffle. Because these waffles tend to be denser, they are often eaten plain or with minimal toppings. But why are they called Liège waffles? That’s easy. They originated in Liège, Belgium, which is roughly an hour east of Brussels.
I am no expert baker, but I have tried making Liège waffles at home. If you’re craving a yummy Belgian treat, give it a try! It’s easier than you might think.
Waffle iron: I have a very basic one from the local BX. It’s probably not the ideal waffle iron for liege waffles, but it does the trick.
Mixer with a dough hook attachment
3/4 cup warm milk
2 teaspoons yeast
2 Tablespoons sugar
2 large eggs
12 Tablespoons melted butter
3 1/2 cups all-purpose flour
1 teaspoon sea or kosher salt
2 teaspoons vanilla extract
8 oz Belgian Pearl Sugar*
*Pearl sugar is pretty easy to source in German grocery stores. I found it at Kaufland. But if you need an excuse to visit Belgium, then by all means!
Sprinkle yeast and sugar over warm milk in bowl of a stand mixer. Let it sit for about 5 minutes until the yeast begins to foam.
Add 2 eggs, melted butter and whisk together with fork.
Add 3 cups flour, salt and vanilla to yeast and milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes.
Place in a warm location, covered for 30 minutes.
After dough has risen, fold 8 oz of Belgian Pearl Sugar into dough using a large spoon or by hand.
Divide dough into pieces about 3-4 oz each. You should have 9-10 balls of dough.
Preheat the iron waffle for 10 minutes before cooking dough.
Generously grease waffle iron using cooking spray. Cook one piece of dough at a time, placing dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through. Cooking time will vary depending on heat level and waffle iron used. Watch carefully, as sugar will burn if cooked at too high temperature.
Lay cooked waffles on a wire rack while cooking remaining dough. May be kept in warm oven (225 degrees) until ready to serve or serve immediately with toppings.
The best way to enjoy a Liège waffle? I love them topped with Nutella. Or, sometimes I just add a sprinkle of cinnamon.
Liege waffles stacked high on a plate (Kristen Thoennes)
Editor’s Note: This article was written by a member of the local military community, not an employee of Stars and Stripes. Neither the organization nor the content is being represented by Stars and Stripes or the Department of Defense.
