Liege Love Waffle Co. Recipe

Bloom yeast and combine wet ingredients

Warm the milk to about 100–110°F (slightly warm to the touch). Stir in the 2 tablespoons granulated sugar until dissolved. Sprinkle the instant dry yeast over the warm milk, stir gently, and let sit 5–8 minutes until foamy.

Mix flour and salt

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine the 4 cups all-purpose flour and 1 teaspoon fine sea salt so they are evenly distributed.

Combine eggs and vanilla

Whisk the 2 large eggs with the 2 teaspoons vanilla extract in a small bowl. Add the foamy milk-yeast mixture to the eggs and whisk briefly to combine.

Form a soft dough

With the mixer on low, pour the wet mixture into the flour bowl. Mix until a shaggy dough forms, 1–2 minutes. Increase speed to medium and knead for 3–5 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, knead on a lightly floured surface for 6–8 minutes.

Incorporate butter

With the mixer running on medium-low, add the softened butter 1 tablespoon at a time, allowing each addition to incorporate before adding the next. Total butter should be 10 tablespoons. Continue mixing until butter is fully incorporated and dough is glossy and elastic, about 6–8 minutes.

First rise

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place for 45–60 minutes, until noticeably puffy (it may not double completely because of the rich dough).

Fold in pearl sugar

Gently deflate the dough on a lightly floured surface. Sprinkle the 1 cup pearl sugar over the dough and fold/knead briefly just to distribute the sugar evenly without crushing the pearls. Shape into a log and divide into 8 equal portions (about 3–4 ounces / 85–115 g each).

Second rest

Place the portions on a baking sheet lined with parchment, cover loosely with plastic wrap or a towel, and rest 15–20 minutes at room temperature while you preheat the waffle iron. The dough should be noticeably relaxed but still slightly cool to the touch.

Preheat waffle iron

Preheat a Belgian waffle iron or Liege waffle maker to medium-high per manufacturer's instructions. Lightly brush the plates with melted butter if your iron recommends it (many nonstick irons do not need extra fat).

Cook waffles

Place one dough portion in the center of the preheated waffle iron. Close the lid and cook 3–5 minutes, or until the waffle is deep golden brown and caramelized at the edges. Timing varies by iron; check after 3 minutes. The pearl sugar will melt and create caramelized pockets — avoid opening the iron too early. Repeat with remaining dough portions.

Finish and keep warm

Transfer cooked waffles to a wire rack set over a baking sheet to keep crisp. If keeping warm in an oven, place at 200°F (95°C) on the rack to prevent sogginess and loosely tent with foil.

Brush with butter and serve

Lightly brush each waffle with melted butter for shine and extra flavor. Dust with powdered sugar if desired and serve immediately with fresh berries, maple syrup, chocolate sauce, or other preferred toppings.

Storage and reheating

Store leftover waffles in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat frozen waffles in a 350°F (175°C) oven for 6–8 minutes or toast in a toaster/waffle iron until hot and crisp.