Liege Waffles Recipe

Bloom yeast

In a small bowl, sprinkle the active dry yeast over the warm whole milk (about 38–43°C / 100–110°F). Stir in the granulated sugar (20 g) to feed the yeast. Let sit for 5–8 minutes until foamy.

Mix wet ingredients

In a large mixing bowl or stand mixer bowl, whisk the two large eggs briefly. Add the melted and cooled unsalted butter (60 g) and pure vanilla extract (5 ml). Once the yeast mixture is foamy, add it to the eggs and butter and mix until combined.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour (250 g) and fine sea salt (3 g). Add the flour mixture to the wet ingredients in two additions, mixing on low speed (or by hand with a wooden spoon) until a soft, slightly sticky dough forms. The dough will be thicker than typical waffle batter — more like a brioche dough.

First rise

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm draft-free place for about 45–60 minutes, until slightly puffy (not necessarily doubled).

Incorporate pearl sugar

Once the dough has risen, fold in the pearl (Belgian) sugar (90 g) gently, making sure the sugar is distributed evenly without melting into the dough. If using a stand mixer, pulse briefly with a dough hook to combine.

Preheat waffle iron

Preheat a Belgian waffle iron (preferably a deep-pocket model) to medium-high heat. Lightly brush the plates with vegetable oil or melted butter (1 tbs) to prevent sticking.

Portion and cook

Divide the dough into two equal portions (about 200–230 g each depending on waffle iron size). Place one portion onto the center of the preheated waffle iron, close the lid, and cook for 3–5 minutes until the exterior is deep golden brown and caramelized from the pearl sugar. Timing will vary by iron; watch for steam to subside and sugar bubbling. Remove carefully with tongs or a spatula. Repeat with the second portion.

Rest briefly

Transfer cooked waffles to a wire rack for 2–3 minutes to let caramelized sugar set and to prevent sogginess. If keeping warm, place in a low oven (90–100°C / 200–210°F) on a rack so bottoms stay crisp.

Serve

Serve two Liege waffles warm with optional butter (20 g), a drizzle of maple syrup or warm chocolate sauce (30 ml), dusting of powdered sugar (5 g), and fresh berries (80 g) if desired.

While waffles are resting or cooking, assemble the side salad. In a large bowl combine mixed salad greens (80 g), halved cherry tomatoes (100 g), sliced cucumber (60 g), and thinly sliced red onion (15 g).

In a small jar or bowl, whisk together olive oil (15 ml), fresh lemon juice (10 ml), salt (1 tsp), and black pepper (0.5 tsp). Taste and adjust seasoning as needed.

Drizzle the dressing over the salad and toss gently to coat. Serve one side salad alongside the two Liege waffles if the upgrade is selected.