Liège Waffles

Ingredients

• 500 g T45 Flour (Sift before use)
• 50 g Brown sugar (Can be replaced by white sugar if needed)
• 5 g Salt (A pinch)
• 12 g Fresh baker's yeast (Dissolve in warm milk 15 min before use)
• 2 pcs Whole eggs (At room temperature)
• 5 ml Vanilla extract (Optional, adds characteristic flavor)
• 250 ml Semi-skimmed milk (At room temperature)
• 200 g Unsalted butter (At room temperature, in a paste form)
• 150 g Pearl sugar (Divided in two: half incorporated, half for coating)

Instructions

1. Prepare the leaven

   Warm the milk (≈35 °C) and dissolve the fresh yeast in it. Let rest for 15 minutes until it foams.

   Time: PT15M

   Temperature: 35°C

2. Initial dry ingredients mix

   In the mixer bowl, pour the sifted flour, brown sugar, salt and crumbled yeast (without the milk).

   Time: PT2M

3. Incorporate the liquids

   Add the eggs, vanilla extract and the leavened milk. Mix on low speed for 4 minutes until homogeneous.

   Time: PT4M

4. Knead the dough

   Switch to medium speed and knead for an additional 6 minutes to develop elasticity.

   Time: PT6M

5. Incorporate the butter

   Add the unsalted butter in paste form and knead for 8 minutes on medium speed until fully absorbed.

   Time: PT8M

6. Add the pearl sugar

   Pour half of the pearl sugar into the dough and mix by hand or with a spatula for 30 seconds to incorporate.

   Time: PT1M

7. First rise

   Transfer the dough to a large greased bowl, cover with a clean kitchen towel and let rise for 1 h 45 min at room temperature until it doubles in volume.

   Time: PT1H45M

   Temperature: 25°C

8. Degas and divide

   After the first rise, gently press the dough to degas, then place it on a lightly floured work surface. Divide into 12 pieces of 75 g each using a scale.

   Time: PT15M

9. Shape the balls

   Roll each piece into a smooth ball, place them on trays lined with parchment paper.

   Time: PT10M

10. Second rise

    Cover the trays with a clean kitchen towel and let rest for 1 h 45 min at room temperature until the balls puff up slightly.

    Time: PT1H45M

    Temperature: 25°C

11. Preheat the waffle iron

    Turn on the waffle iron and let it heat to medium temperature (about 190 °C). Lightly grease the plates with melted butter.

    Time: PT5M

    Temperature: 190°C

12. Coat with pearl sugar

    Roll each ball in the remaining pearl sugar, then place them in the center of the waffle iron plates.

    Time: PT5M

13. Cook the waffles

    Close the waffle iron and cook each waffle for 2 min 30 s to 3 min, until well golden. Remove and let cool on a rack.

    Time: PT36M

    Temperature: 190°C

14. Serving

    Serve the waffles warm, optionally dusted with a little powdered sugar or accompanied by fruit.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of T45 Flour: All-purpose flour
• Instead of Brown sugar: White sugar
• Instead of Fresh baker's yeast: Dry baker's yeast (6 g)
• Instead of Whole eggs: Liquid eggs in a bottle
• Instead of Vanilla extract: Vanilla bean (seeds)
• Instead of Semi-skimmed milk: Whole milk, Plant milk (almond, soy)
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Pearl sugar: Coarse granulated sugar (but less crunchy)

Equipment Needed

• Stand mixer with dough hook
• Mixing bowl (small bowl)
• Silicone spatula
• Kitchen scale
• Parchment paper (optional)
• Plate waffle iron
• Clean kitchen towel
• Knife or dough cutter

Critical Steps — Do Not Skip

• Incorporation of the butter paste for 8 minutes.
• First and second rise (proofing time).
• Cooking at medium temperature with a well‑hot waffle iron.

Chef Tips from the Video

• Use high‑quality butter (unsalted butter at 82 % fat) for a richer flavor.
• Lightly dust with powdered sugar just before serving for a decorative touch without masking the crunch of the pearl sugar.
• If you don’t have a plate waffle iron, a classic plate waffle iron works, but monitor the temperature to prevent the pearl sugar from melting too much.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. They harden over time.

Freezer: Wrap individually in plastic wrap then place in a freezer bag. Last up to 1 month. Reheat in the oven at 150 °C for 5‑10 minutes.

Room temperature: At room temperature, consume the same day to retain crunch.

Make-Ahead Tips

• Prepare the dough the day before, let it rise in the refrigerator (8 h) then shape the balls the next day.
• The pearl sugar can be added just before cooking if you fear it will melt too much.