Liege Belgian Waffles with Pearl Sugar

Liege Belgian Waffles with Pearl Sugar

39
BRSMITH63 3

"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 458 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Preheat a waffle iron according to manufacturer's instructions.
  4. 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.

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.

Reviews

39
  1. 47 Ratings

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Most helpful positive review

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

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...

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...

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...

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...

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...

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...

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...

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...

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...

These were enjoyed by the kids as well as the adults. I only had 3/4 cup butter and they came out delicious with a crispy outside and a chewy, tender crumb. This is a keeper!