I made liege waffles and kept forgetting to take new pictures but here I am today with some more, and a substitution!
I’ve made these a couple times and apparently both times forgot to take pictures. Whomp whomp. But maybe in the future when I make them next I can try to remember and add the pictures later. I do have the after shots, though.
These waffles were pretty amazing. They bake up crispy on the outside and eggy/chewy on the inside. I also kind of like that the shapes are not the typical round waffles.
As for the fancy pearl sugar usually required? I made a version with sugar and water. Unfortunately I forgot about them in the oven and they lost their shape, but I just broke them up into pieces again and they worked just fine in the dough. You can certainly buy the pearl sugar (Amazon has it, but there are grocery stores that carry it, too) or make it at home if you don’t feel like waiting.
Speaking of the dough, those are the little dough balls you make and then put in your waffle iron. I tried using extra dough but it didn’t work well. The waffles would take too long to cook through and the outside wasn’t as good. So, stick with the golf ball hunks of dough I describe in the directions.
These waffles don’t need syrup because they are sweet enough as is–the Fudgelet actually said that they taste like they have syrup in them. I hope you’ll try them!
Directions for Liege Waffles
Adapted from Something Swanky
- 1 Tablespoon instant dry yeast
- 1.5 Tablespoons granulated sugar
- 3/4 cup milk, lukewarm (around 100-110 degrees F)
- 3 eggs
- 1 cup (2 sticks) melted butter, slightly cooled
- 1 Tablespoon vanilla extract
- 3 cups flour
- 1/2 teaspoon salt
- 4 ounces pearl sugar (or 1/2 recipe of below)
Sprinkle the yeast and granulated sugar over the milk. Let rest 5 minutes, or until foamy. Whisk the eggs in a stand mixer for about 2 minutes on medium-low until lightly beaten. Add the vanilla extract, then add the milk mixture and mix. Then, with the mixer on low, slowly pour in the melted butter. Add the flour and salt, then switch to the dough attachment. Knead for a few minutes, scraping down the sides of the bowl as necessary, until a ball of dough forms and it pulls away from the sides.
Cover the bowl with plastic wrap and allow to rise for about 1 hour until doubled. Alternatively, allow to rise slowly overnight in the refrigerator. When ready, preheat the waffle iron. Meanwhile, knead the pearl sugar into the dough then make golf ball-sized balls of dough. Cook one ball at a time until golden brown. For my waffle maker, this was about 3 minutes. Use forks to remove from the maker as the pearl sugar will caramelize and be super hot. You can keep the waffles warm in a 200 degree F oven on a baking sheet, if desired.
Hack for Pearl Sugar
- 10 ounces Granulated sugar
Preheat the oven to 250 degrees F. Begin by grinding the granulated sugar in a mini food processor until it is more finely ground. Then add water and stir with your hands until it forms a dough. Then, make little balls of dough and place them on a parchment or silicone-lined baking sheet. Bake for about 1 hour until they turn crisp.