Plain Liege Waffle Recipe

Warm milk and activate yeast

Gently warm the whole milk to about 100–110°F (37–43°C) — warm to the touch but not hot. Stir in 1 teaspoon of the granulated sugar (from the 2 tbsp) and sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy and active.

Combine dry ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), whisk together the all-purpose flour, remaining granulated sugar (about 1 tbsp), and salt.

Make the dough

When the yeast mixture is foamy, add it to the flour mixture along with the large egg and vanilla extract. Mix on low speed (or stir with a wooden spoon) until a rough dough forms, about 1–2 minutes.

Incorporate butter

With the mixer running on medium speed (or by kneading in the bowl), add the softened unsalted butter in small pieces, one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue mixing/kneading until the butter is fully incorporated and the dough is smooth, slightly sticky, and elastic — about 6–8 minutes by mixer or 8–10 minutes by hand.

First rise

Scrape the dough into a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until nearly doubled in size, about 45–60 minutes depending on warmth of your kitchen.

Chill (optional but recommended)

For best flavor and easier handling, refrigerate the risen dough, covered, for 1–2 hours or up to overnight. Chilling firms the butter and develops flavor.

Incorporate pearl sugar

After chilling, turn the dough out onto a lightly floured surface. Gently knead in the pearl sugar until distributed evenly — try not to crush the sugar pieces; you want them intact. If dough is very cold and firm, let sit 10–15 minutes to soften slightly before kneading.

Portion the dough

Divide the dough into 8 equal pieces (about 90–100 g / 3.2–3.5 oz each). Shape each piece into a ball. Let these rest at room temperature for 15–20 minutes while you preheat the waffle iron.

Preheat waffle iron

Preheat a Belgian/Waffle iron (preferably a deep-pocket Liege waffle iron) to medium-high according to the manufacturer's instructions. Lightly brush both plates with a little neutral oil or a few drops of melted butter if needed (the dough has a lot of butter, so minimal oil is usually fine).

Cook waffles

Place one dough ball in the center of the preheated iron and close gently. Cook until golden brown and caramelized, about 3–5 minutes depending on your iron. The pearl sugar will melt and form caramelized pockets — watch to avoid burning. Repeat with remaining dough, wiping out any large pools of melted sugar between batches if necessary (use caution; sugar is hot).

Brush with butter and serve

As each waffle comes off the iron, immediately brush lightly with the melted unsalted butter to add shine and flavor. Serve warm plain, or with optional toppings like fresh fruit, whipped cream, or a dusting of powdered sugar if desired.