About this Dish
Two distinct traditions — the Liege waffle (dense, chewy, made with pearl sugar that caramelises during cooking) and the Brussels waffle (light, rectangular, eaten with toppings). The Liege waffle is the more ancient and beloved version, eaten warm from street stalls. The Brussels waffle is the international export. Both are superior to their international imitations.
IngredientsServes 2
🌾Strong white bread flour, 500g
🧈Unsalted butter, 250g, softened and cubed
🥚Eggs, 2 large
🥛Whole milk, 120ml, lukewarm
🍬Belgian pearl sugar (sucre perlé), 150g
🍞Instant dried yeast, 7g (one sachet)
🧂Salt, 1 teaspoon
🍯Dark brown sugar, 1 tablespoon
🫙Vanilla extract, 1 teaspoon
Method
1
Combine the lukewarm milk, yeast, and brown sugar in a small bowl and leave for 5–10 minutes until frothy — this tells you the yeast is alive and working.2
In a large bowl, mix the flour and salt, then add the eggs and vanilla extract. Pour in the yeast mixture and bring everything together into a rough dough, kneading for about 5 minutes until smooth and elastic.3
Add the softened butter a few cubes at a time, kneading it fully into the dough before adding more. This takes patience — around 10 minutes — but you will end up with a soft, slightly sticky, glossy dough. Cover the bowl with a clean cloth and leave to rise at room temperature for 1.5 to 2 hours until doubled in size.4
Knock the dough back gently, then fold in the pearl sugar with your hands, distributing it as evenly as you can. Divide the dough into 8 equal balls, place on a lightly floured tray, cover again and rest for a further 30 minutes.5
Heat your waffle iron over medium-high heat and brush lightly with melted butter. Place one dough ball in the centre of the iron, close it, and cook for 3–4 minutes, turning the iron over halfway through if it is a stovetop model. The pearl sugar will melt and caramelise, creating a gloriously crisp, jewelled crust — you will smell it happening.6
Remove the waffle carefully as the caramelised sugar is extremely hot. Leave it on a wire rack for one minute before eating — it will firm up slightly on the outside while staying chewy and rich inside. These Liège waffles need no toppings; they are perfect as they are, eaten warm.7
Eat the Liège waffles immediately, warm from the iron, as they are — no toppings needed. The caramelised pearl sugar provides all the sweetness and the interior should be dense, chewy, and fragrant with vanilla and butter.User Reviews
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