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Belgian "Liege" Sugar Waffles

  • 8 waffles
  • Mins
    Prep Time
  • Mins
    Cook Time

<p>This waffle is different from our traditional American Waffles. The Belgian Sugar (or &#8220;Liege&#8221; Waffle is a popular street-food across Europe. Served warm, plain or garnished with chocolate, Nutella, fruit, ice-cream or whipped cream, it is enjoyed by thousands of shoppers and sight-seers. To make this more authentic, you&#8217;ll need to find Belgian Pearl Sugar (I buy it from or you can try crushing sugar cubes into small pieces. Made with yeast and lots of butter, these are a wonderful sweet treat. The pearl sugar melts and caramelizes as it&#8217;s cooked in a waffle iron. We like them warm and plain with a fresh cup of hot coffee. </p>


cups flour (I used unbleached flour)
1 package dry yeast (I used rapid-rise yeast)
¾ cup lukewarm milk
8 oz. softened butter (2 sticks)
2 eggs
½ tsp salt
1 tsp vanilla
cinnamon (optional--I don't use it)
1 bag (8 oz.) Belgian Pearl Sugar (Lars Own Brand recommended)
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<p>Equipment needed: Waffle Iron. I own a non-stick Belgian waffle, made in America which worked very well for this recipe.<br />NOTE: Butter and eggs should be a room temperature for best results.</p> <p>Dissolve the yeast in lukewarm milk.</p> <p>Gradually add all the ingredients to the flour, except for the pearl sugar. (My stand mixer works great to do this.)<br />Let the dough double in size (about 30 minutes).<br />NOTE: I turn my oven on to <span class="caps">WARM</span> for a few minutes, then turn it off. I cover the dough in a bowl, and place it into the warm and cozy oven to help proof the dough.</p> <p>Once the dough has doubled (I let mine rise for an hour), gently place onto a smooth surface.</p> <p>Gently flatten the dough into a rectangle and add the pearl sugar.<br />Fold the dough over, in thirds (my own technique to distribute the sugar throughout).</p> <p>Divide the dough into small patties, about 3-4 oz each.<br />NOTE: To be more traditional, Liege waffles are shaped into a rectangle.</p> <p>You can wrap each patty in plastic wrap and store in the refrigerator. To make the waffles, bring them to room temperature for 30-60 minutes (or, I used my pre-<span class="caps">WARMED</span> oven trick and that did the job!</p> <p>To prepare: Bake in a greased and heated waffle iron. Be very careful, as the sugar will caramelize and be extremely hot. Allow them to cook for a few minutes, before biting into them.</p> <p>The texture is dense and moist&#8212; and the caramelized sugar is so good that I cannot image adding anything else to them!</p> <p><span class="caps">RECIPE</span> SOURCE: Lars Own Belgian Pearl Sugar Box Recipe on the back.</p>

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