Prep 30 mins
Cook 5 mins
I have not yet had the good fortune to visit Belgium, but I do frequent a lovely NYC cafe called Le Pain Quotidien, which is based in Belgium. I tried their crispy, caramelized Belgian Sugar Waffle, and was instantly in love. If perled sugar is not available, substitute an equal amount of coarsely crushed sugar cubes. I got this recipe off a Belgian website.
- Mix yeast, water, sugar and salt, and let develop for 15 minutes.
- Place flour into a large bowl.
- Make a well, pour in yeast mixture, and begin to knead.
- Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
- Let dough rest in bowl until doubled.
- Gently mix in pearl sugar.
- Let rest for 15 minutes.
- Heat waffle iron.
- When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
- Cook for 3-5 minutes, until waffles lightly brown on top.
- Serve warm or room temperature.
The most consistent source of pearl sugar (pärlsocker) is IKEA's Swede Shop.
The most consistent source of pearl sugar (pärlsocker) is IKEA's Swede Shop...for the swedish pearl sugar used for bread decorating because it dissoved itself when cooked.
The most consistent source of BELGIAN pearl sugar is belgianpearlsugar online because it is the one used for the belgiuan waffles.
This is an alright waffle recipe, though nowhere near a true liege waffle recipe. I lived in Mons, Belgium as a kid, and liege waffles were my favourite. My very first memory of a flavour and aroma were from the waffles. This recipe has too much yeast, and doesn't achieve the proper depth of flavour (I find honey and vanilla are needed for proper flavour). Also, to get the proper cook on the waffles, you need to have your iron hot (above 425?F), then as soon as you place the batter on the iron you need to lower the heat all the way and cook for only 2-3 minutes, not 3-5. As a breakfast waffle, these are passable, but they're not a true liege waffle.