My mother always made a big breakfast on the weekends. She would regularly rotate between pancakes, bacon and eggs, dutch baby, and waffles. The waffles were your standard waffle in an old fashioned looking waffle iron. If we went out to breakfast, that’s when we got Belgian waffles.
I think for most people, Belgian waffles are your standard boxed or homemade waffle batter just cooked in a Belgian waffle maker in order to form those deep nooks. Perfect for holding syrup and berries. As I got older and started to cook more, I realized a good Belgian waffle is made with whipped egg whites, instead of baking powder. They are light, airy, and crispy. This preparation originated in Brussels and are known as Gaufres de Bruxelles or Brussels Waffles.
My thoughts about waffles changed when I traveled to Bruges, Belgium for 1 day during college. That 1 day turned into a Bruges food tour. Belgium is known for so many different types of wonderful food that we in America eat regularly, so I wanted to try the most authentic versions of everything. I sampled fries, chocolate, hot chocolate, beer, and of course the waffle (I was so stuffed at the end of the day, thank God I walked all day too!). While everything was delicious, the waffle was one of the most amazing things I’ve ever eaten. I daydreamed about it and waffles back home instantly became inferior.
Enter the Liège waffle
It was a Liège waffle, named after its origin city. It is so crisp on the outside with a caramelized sugar coating, but incredibly soft and rich on the inside. People in Belgium don’t sit down and eat them on a big plate for breakfast. Instead they are usually found at take away food stalls and served wrapped up. It’s a perfect snack anytime of day. Of course places do offer table service and you can top your waffle with fruit or chocolate, but for most it’s natural state is really all you need.
What makes these waffles so different? They are made with yeast and pearl sugar. Pearl sugar is simply chunks of white sugar that do not disintegrate and melt the same as your basic pantry refined sugar.
These waffles take about 3 1/2 hours from start to finish to make. They spend 2 1/2 hours rising, making this a recipe for waffle dough à la brioche instead of a batter. The pearl sugar mixes into the waffle dough and while cooking, slowly melts and caramelizes around the waffle, leaving a crispy sugary crust that is truly special. It’s easy to see why Liège waffles locally outrank the Brussels waffles in popularity.
Like anything, there are many recipes online for Liège waffles. The one I have enjoyed the most I found on the online magazine Taste. Their writer was able to get Eric Michaux’s, owner of Une Gaufrette Saperlipopette in Liège to share his recipe. What better source could you ask for? For my small family I halve the original recipe. For a large brunch it would do best to make the full batch. Please note my recipe below is already the halved version).
I was lucky enough to travel back to Bruges 10 years later and I could not wait to get my hands around these waffles. I made the most of the opportunity and ordered 2!
You can easily find pearl sugar on the internet. So please, do yourself a favor and plan on these Liège waffles for your next weekend breakfast. You will blow everyone away with these authentic Belgian waffles.
Liège Waffles
Equipment
- Waffle Iron
Ingredients
- 4 cups flour
- 2 eggs room temperature
- 1/2 Tbsp dry yeast
- 2 sticks plus 1 1/2 Tbsp butter room temperature
- 1 cup milk lukewarm
- 3/4 Tbsp salt
- 2 Tbsp granulated sugar
- 1 1/4 cup pearl sugar available online or at specialty stores
- 1 tsp vanilla extract or seeds of 1 vanilla bean
- 1/2 Tbsp cinnamon optional
Instructions
- Add yeast to lukewarm milk and let bloom for 10 minutes.
- In a stand mixer, fitted with a paddle attachment, add the eggs and mix 3 – 5 minutes. Add the milk and yeast to the eggs.
- Slowly add in the flour, followed by the salt, granulated sugar, and vanilla. The dough will be extremely thick.
- After all the dry ingredients are thoroughly combined, add the room temperature butter in small chunks.
- Cover the dough with a dishcloth and let rest for 30 minutes.
- After 30 minutes, add the pearl sugar and gently knead until incorporated.
- Cover with dishcloth again and let rest for 2 hours.
- After 2 hours, preheat waffle iron. Do not grease the waffle iron. Portion the dough between 3.5 and 4.5 ounces (about 1/2 cup).
- Cook for 3 – 5 minutes, until the dough is cooked and the outside is crunchy and caramelized. They are best right out of the waffle iron.
