Belgian Waffles - Liege
Crispy outside with a cake like center with pops of sweet “kernels” of sugar.
belgian liege waffles
If you have not yet been so fortunate, let me introduce you to the real Belgian Waffle. Until my introduction on the medieval streets of the ancient walled town of Bruges, I was not particularly impressed with the common American version of a Belgian waffle. I thought them “no big deal” - just a thicker waffle with fewer indentations, piled with whipped cream or ice cream and berries. A favorite fair food.
But on that street in Bruges I realized that this is what all the fuss was about! A golden crispy exterior with something of a bready interior with enchanting pops of sugar crystals. Perfect in its simplicity, I felt no need for the accompaniment of berries and cream though I am generally one of the attitude, “the more the merrier.”
“Where can I get one of these again?” became my quest. The answer came surprisingly, from my home town where a recent Belgian immigrant opened a liege waffle and frites shop! (Nothing wrong with following up with a round of authentic Belgian french fries dippped in garlic aioli.) Many thanks to the founder of Bruges Waffles in Salt Lake City for the answer to my quest, easily visited on my frequent visits back home!
Perhaps the main difference between Liege waffles and the standard American waffle, is the use of yeast in the batter, and of course the addition of pearl sugar to the dough, Finally, the baking technique in the particular Belgian waffle iron seals the deal.
Surprisingly, these waffles are very easy to make. You just need to start about 45 minutes ahead of serving time as they require a bit of a rest. Then you can sit and rest with a Liege waffle in each hand!
Belgian Liege Waffles
3/4 cup warm milk
2 teaspoons active dry yeast
3 tablespoons sugar
2 large eggs
12 tablespoons melted butter
3 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla extract
8 oz Belgian Pearl Sugar
Toppings
Sliced strawberries, blueberries, raspberries, sliced bananas, Nutella, sweetened whipped cream, ice cream, powdered sugar, etc.
-Place just slightly warm milk in the bowl of an electric mixer. Sprinkle yeast and sugar over, give it a brief stir and let sit for about 5 minutes until the yeast begins to foam. Add cooled melted butter and 2 eggs and mix briefly on low speed.
-Add 3 cups flour, salt and vanilla to mixture in bowl and mix on low speed with the dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low speed until mixture develops the consistency of a cookie dough. Place in a warm location, covered for 40 minutes.
-After dough has risen slightly, gently fold in 8 oz of Belgian Pearl Sugar mixing by hand with a spatula or wooden spoon.
-Preheat Belgian waffle iron for 10 minutes then generously grease iron using cooking spray. Using an ice cream scoop, scoop out about 1/4 cup of dough at a time, and place in the middle of the waffle iron, close and press very lightly on the waffle iron but do not mash the dough. They should be 1/2 to 3/4 of an inch thick when finished baking.
-Bake until outside is browned and crispy and center is cooked through (the edges will remain light in color.) Cooking time will vary depending on heat level and waffle iron used but 4 -5 minutes should do it. Watch carefully, as sugar will burn if cooked at too high a temperature. (If you use a larger waffle iron, you will be able to cook 2 waffles at a time, spaced at least 3 inches apart.)
-Cool waffles on a wire rack while cooking remaining dough. Waffles may be kept in warm oven (200 degrees or bread-proofing setting) until ready to serve, or serve immediately plain or with toppings.
-Makes 10 - 12 waffles.
Scoop dough onto greased Belgian waffle iron and cook until browned.
Authentic Belgian waffles - golden, crispy and delicious right off the iron!
PERSNICKETY NOTES:
**Belgian pearl sugar is essential to the authenticity of this recipe but is hard to find in U.S. grocery stores. Some recipes recommend roughly smashing sugar cubes (also hard to find) or using larger grained sugars such as Turbinado or raw sugar, but the result just isn’t the same. It’s worth an investment and a purchase from Amazon or other providers. You can order Belgian Pearl Sugar at this address: https://www.amazon.com/Waffle-Pantry%C2%AE-Belgian-Pearl-Sugar/dp/B00XO3SBNI/ref=sr_1_6?keywords=Belgian+Pearl+Sugar&qid=1658427682&sr=8-6
**In Belgium these waffles are most often served in a napkin with no toppings because they don’t need it - and I prefer them “au naturale”. The pops of sugar are delightful and can only truly be appreciated without extra sweet toppings. But if you want to go for Nutella or berries and cream or ice cream on top, go for it. But you ought to try a bite plain first!
