Name: Liege Waffles with Pearl Sugar
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1.5 tsp Active dry yeast; 0.25 cup Whole milk, warm; 1.5 cups All-purpose flour; 1 unit Large egg, room temperature; 0.5 cup Unsalted butter, softened; 1 tbsp Honey; 1 tsp Vanilla extract; 0.25 tsp Salt; 0.5 cup Belgian pearl sugar

"Experience the ultimate street food luxury with these authentic Liege waffles. Made from a rich brioche-style yeasted dough and studded with Belgian pearl sugar, they caramelize to a golden, crunchy perfection that needs no syrup."

1 Ingredients

Qty	Item
1.5 tsp 5 g	Active dry yeast
0.25 cup 60 ml	Whole milk, warm
1.5 cups 185 g	All-purpose flour
1 unit 50 g	Large egg, room temperature
0.5 cup 113 g	Unsalted butter, softened
1 tbsp 20 g	Honey
1 tsp 5 ml	Vanilla extract
0.25 tsp 1.5 g	Salt
0.5 cup 100 g	Belgian pearl sugar

2 Instructions

In a small bowl, whisk together the warm milk and yeast. Let it sit for 5 to 10 minutes until it becomes foamy.

In the bowl of a stand mixer fitted with a dough hook, combine the flour, egg, honey, vanilla extract, and salt. Pour in the yeast mixture.

Mix on low speed until a shaggy dough forms, then gradually add the softened butter one tablespoon at a time. Continue kneading for 5 minutes until the dough is smooth and elastic.

Cover the bowl with a clean towel and let the dough rise in a warm, draft-free spot for 90 minutes or until doubled in size.

Gently deflate the dough and fold in the Belgian pearl sugar by hand until evenly distributed throughout the dough.

Divide the dough into 4 equal portions and shape them into balls. Let them rest for another 15 minutes.

Preheat your waffle iron to medium heat. Place a dough ball in the center and cook for 3 to 5 minutes until the waffle is deep golden brown and the sugar crystals have caramelized into a crunchy glaze.

·
Do not substitute pearl sugar with regular granulated sugar; the pearls are essential for the signature crunch.
·
Cook on medium heat to allow the dough to bake through before the sugar pearls burn.
·
For the best flavor, let the dough rise in the refrigerator overnight to develop deep yeasty notes.
·
Clean your waffle iron while it is still slightly warm to easily wipe away any melted caramel.

? Frequently Asked Questions

What is Belgian pearl sugar?

It is compressed sugar crystals that do not melt completely during baking, giving Liege waffles their iconic crunch.

Can I make the dough ahead of time?

Yes, you can prepare the dough through the first rise, then refrigerate it for up to 24 hours before adding the sugar.

Why are my waffles burning?

The sugar pearls caramelize quickly. If they are burning before the waffle is cooked, lower your waffle iron temperature.

Do I need to serve these with syrup?

Liege waffles are traditionally eaten plain or with a light dusting of powdered sugar because they are already quite sweet.

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