Last weekend, I made a boozy brunch, complete with waffles for Mother’s Day and thought this recipe was worthy of sharing… liège waffles. If you’ve never had a waffle like this, you’re in for a treat! Click through for the recipe or pin it for another special occasion- like this weekend. Honestly though, these are my favorite waffles on the planet. I always make them for company, house guests, or holidays- setting up a waffle bar is a fun and easy way to make everyone happy. I also love the presentation!
If you’re wondering what a liège waffle is, it’s a European style waffle that is caramelized, chewy, a little crispy on the edges, sweet, and has a rich, dense texture- from the yeast dough base. It’s basically the ultimate dessert breakfast waffle, which is why it’s the perfect treat for any special occasion!
Ingredients & Supplies:
- waffle maker
- 2 1/4 teaspoons instant yeast
- 1/3 cup warm milk
- 1 1/2 tablespoons granulated white sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 3 eggs
- 1 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup pearl sugar
First, begin by combining the yeast and 1 1/2 tablespoons of granulated sugar with lukewarm milk in a small bowl. It’s important to make sure the milk is warm, NOT HOT- or you’ll kill the yeast. Allow that to sit for about 20 minutes, or until bubbles appear on the surface.
Combine the flour and salt in the bowl of a mixer, then make a well in the center in preparation for the liquid ingredients.
Pour the bubbly yeast mixture into the well and mix on medium speed or until combined. Add the eggs one at a time, followed by the melted butter, and vanilla. Once the dough is sticky and well incorporated, it’s finished. Cover it with plastic wrap and let the dough rest in a warm place until it doubles in size- this usually takes around an hour or two. I keep mine in the oven, microwave, or in a sealed place away from drafts.
I’ve also made it in advance to speed up the process. If you’d like to save the dough for the following morning, allow it to rise, punch it down, seal it in an air-tight container and immediately place it in the refrigerator. It’ll be ready to go the next morning and you can easily pull it out and start your waffles right away.
Once the dough has doubled in size, mix in the pearl sugar and sit the dough aside while the waffle iron is heating.
Since our kitchen is nearly finished and newly renovated, I’ve been updating our appliances and kitchen gadgets. Instead of stocking the cabinets with our old items that are outdated and we’ve had since college, I’ve been using this as a reason to upgrade. I have to say- I’m OBSESSED with our new waffle maker. That’s probably an understatement. It came in the mail on Friday, and here we are two days later, eating the best liège waffles I’ve ever tasted.
If you’re wondering what’s so great about this particular waffle iron- it’s just super smart, to put it simply. You can choose what type of waffle you’re making, how crispy you’d like it, and it self adjusts based on your preference and the moisture content so you’ll never end up with doughy or well done waffles. I could go on and on. It’s just easy and very intuitive… obviously I’m a fan and will be making waffles more often thanks to this baby!
Back to the recipe… I set the iron on “Belgian” and opted for medium browning. That setting allows the waffle to caramelize on the outside, but maintain a soft stretchy interior. Once the waffle maker has heated, the light changes from white to red and it’s time to add the dough. I added slightly flattened 3 inch balls of dough to each section of the iron.
Cook the waffles until they’re golden brown. My waffle maker timed them perfectly on this setting and they looked like this coming off the iron… nice, crispy, and caramelized on the top and bottom- exactly as they should be!
Immediately upon removing from the waffle maker, I’ll lightly dust them with powdered sugar.
I also enjoy serving mine with strawberries, crème fraiche or fresh whipped cream, and nutella / chocolate ganache, but there are SO many different flavor combinations that taste divine (that’s where the waffle bar idea comes in handy).
There’s a little waffle shop three miles down the road from us that serves liège waffles, and Emmett always opts for their “apple pie” style waffle. It’s topped with whipped cream, stewed cinnamon apples, and caramel. I’ve also tried their banana waffle, which is divine… banana slices, peanut butter, and optional chocolate drizzle (obviously, I opt in)– just to give you some alternative ideas for toppings.
I personally think waffles are best served alongside a boozy brunch… with champagne or a mimosa, complete with freshly squeezed citrus juice (orange, blood orange, grapefruit, etc). I’ll definitely be making these again soon for house guests. We have friends scheduled to visit during the 4th of July and these would look pretty festive topped with strawberries and blueberries. Fair warning though: once you try these waffles, you can never go back to the Americanized, fluffy waffle mix. You’ll be ruined.
I hope everyone has a wonderful weekend! Let me know if you end up making these for breakfast or brunch- you won’t be sorry.
*This post is sponsored by Breville. All content, ideas, and words are my own. Thank you for supporting the brands that allow us to create unique content while featuring products we actually use & enjoy!