Traditional Belgian Liège Waffle

Traditional Belgian Liège Waffle


Sugary sweet treat for anytime of day.
This is mostly 'traditional' we did have to make a substitution because Pearl sugar is not available where we live.


2 tsp (10 mL) dry active yeast
6 Tbsp (90 mL) warm milk
2 Tbsp (30 mL) light brown sugar
2 cups (500 mL) all purpose flour
1⁄2 tsp (2 mL) salt
4 oz. (110g) softened butter
2 tsp (10 mL) vanilla extract
1 large egg
1⁄2 cup (125 mL) Belgian pearl sugar. - Not always possible to find, so use what you can get.


Prep time: 25 Minutes,
Cook time: 90 Minutes,
Total time: 115 Minutes


Yield: 4-6


Dissolve yeast in the warm milk with a teaspoon of the sugar.
Stand for 10–15 minutes to activate.
Place flour, salt, butter, remaining sugar, vanilla extract and egg into a bowl of an electric mixer.
Using the dough hook, beat until mixture looks crumbly.
Add activated yeast mixture and mix until dough doesn’t stick to the sides of the bowl.
Cover with a clean cloth and rest for 10 minutes.
Add pearl sugar and gently knead through until evenly distributed.
Let the dough rest for 1 hour and then cut into 80g balls.

***Belgian pearl sugar can be hard to find, so we needed to sub in a Turbinado... still really good!

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Traditional Belgian Liège Waffle Recipe