Belgian waffles (Liege-style)

Liege-style waffles

A year ago today we were crossing the border into Belgium so I want to share this recipe for waffles – well actually gaufres – that Liege is so famous for. Unlike waffles that are made from a fluid batter, these are made from a dough that is rich in egg and butter with pearl sugar added in after the dough’s first rise. Initially I was forced to substitute brown rock sugar for the pearl sugar called for in recipes until I found some at a nearby shop that sells belgian beer and sweets. The recipe here is adapted from the back of the pearl sugar bag and I’ve drastically cut the amount of butter and sugar to make this more waistline-friendly.

Makes 8 waffles
2 and 3/4 cups all-purpose flour
1/2 cup warm whole milk
1.5 teaspoon dried yeast
2 large eggs, beaten
1 teaspoon vanilla
pinch salt
4 ounces butter, softened at room temperature
1 (scant) cup pearl sugar or brown rock sugar

Dissolve the yeast in the warm milk. Combine the flour, yeast-milk mixture, eggs, vanilla, salt and butter in a large bowl or Kitchenaid mixer. Mix/knead until it comes together into a ball and the surface is smooth. Cover and set aside in a warm place until doubled in volume.

Liege-style waffles
Dough with brown rock sugar and also pearl sugar (bottom right)

When the dough has doubled, make a cross cut in the center (this will make it easier to work in the pearl sugar) and open up each section. Add the pearl sugar and work it into the dough until evenly mixed. Divide into 8 equal pieces and place on an oiled baking sheet; cover with plastic wrap and let rest at least 20 minutes.

Making gaufres

Preheat waffle maker and proceed to cook waffles until golden brown.

Making waffles


8 thoughts on “Belgian waffles (Liege-style)

  1. Midge

    I haven’t visited your blog in forever and, when I finally do, you do a post on Belgian waffles. And here I am contemplating the purchase of my first-ever waffle-maker!


  2. Anonymous

    My waistline has a mind of its own so just for the sake of knowing, how much butter is in the original recipe anyway?



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