Crispy sweet Belgian Liège Waffles, filled with pockets of melted pearl sugar. These dessert treats are amazing!
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Liège Waffles are a sweet treat like a doughnut, or like some fried dessert dough treat you might get at a state fair. They’re not like a traditional American breakfast waffle.
Inside these crispy bits of dough are these pockets of perfectly chewable Belgian pearl sugar candy pieces, some of which have caramelized into indulgent delicious dessert treats!
Because these are dessert treats with sugar pockets inside the waffle, you don’t need any butter, syrup, whipped cream, or toppings to enjoy them.
Hamilton Beach Belgian waffle maker
A Belgian waffle maker is needed for these Liège Waffles. Our standard American waffle iron does not have deep enough cell dents to really allow the batter to sink in and caramelize the sugar.
And this Hamilton Beach with Removable Grid Belgian Waffle Maker is perfect!
Flipping waffles during cooking makes them crispy on the outside, fluffy on the inside. This flip waffle maker features nonstick, removable plates; adjustable browning control for your preferred finish; and easy to clean grids and drip tray.
The candy pockets and crispy bits in these Liège Waffles also means the waffle maker is covered with messy, sticky (and delicious) candy.
This is why I love this machine! With the removable trays, cleanup is easy and simple. I have no idea how I’d clean a standard maker.
And, my husband is absolutely sold on a waffle maker with removable (washable) trays. He says he won’t buy another waffle maker with those!
Proofing the yeast
If your house is cold, the yeast may not rise well. Here’s a trick my husband likes to use to give the yeast a warm space to work.
Turn on the oven, any temperature will do. Preheat it for 30-60 seconds. Now, turn the oven off. Inside the oven should be just warm, not hot. This is the space your yeast will love. Put the bowl filled with yeasted batter inside the oven, and leave the door open a bit (ours only stays open ½ way, and this works well). Now your yeast have a place to rise that they will like. For this recipe, leave the bowl in there until the batter has doubled in size, about 50 minutes.
Measuring sticky stuff
One of my other favorite kitchen tricks is to spray a measuring cup with non-stick spray before using it to measure sticky stuff like honey, corn syrup, or maple syrup. The sticky stuff comes right out.
In this case, you’ll want to spray a ¼ cup measuring cup with non-stick spray as well as spraying a small spatula so that the dough comes out and onto the hot waffle iron easily for cooking.
Recipe notes
We experimented with the different settings on the waffle maker. There are 3 different settings: minimum, 1, and 2. It really didn’t seem to change the timing, or the doneness all that much. In the end, we prefer power 1 as it caramelized well.
We checked for doneness at the 4 minute mark, and if they weren’t done to our liking, checked again at each 1 minute after that.
You’ll also notice that they don’t fill the waffle maker entirely, like American waffles do. That’s ok. They are rich and sweet and a smaller waffle is just the right size.
Melted sugar is really hot. You’ll want to let the waffles cool a bit before eating them.
Leftover Liège Waffles freeze well, and can be reheated in the oven at 200 ° F for about 5-10 minutes.
They are also great at room temperature.
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Liège Waffles Recipe
Belgian Liège Waffles
Ingredients
- 1 package yeast (¼ oz. or 2 ¼ teaspoons of yeast)
- 1/3 cup lukewarm water between 105 and 110 °F
- 1 ½ tablespoons granulated white sugar
- 1 tablespoon brown sugar
- Pinch of salt
- 2 cups flour
- 3 eggs
- 1 cup butter melted
- 1 teaspoon vanilla extract
- 1 1/3 cup Belgian pearl sugar
Instructions
- Mix the yeast, water, and granulated sugar in a bowl and set aside to activate, about 5-10 minutes.
- While the yeast is bubbling away, place the flour, brown sugar, and salt in large mixing bowl.
- Add the yeast mixture to the flour and mix at medium speed until well blended. Add the eggs, melted butter, and vanilla and mix well. The batter will be thicker and stickier than regular waffle batter.
- Put the dough aside to rise until it has doubled in size, about 50 minutes. It will be even thicker and stickier than before.
- Gently fold in the pearl sugar and allow the dough to rest once more while you wait for the Hamilton Beach Removable Grid Belgian Waffle Maker to heat. Place the waffle maker on power setting 1.
- Using a ¼ cup measuring cup that has been sprayed with non-stick spray along with a small spatula that’s also been sprayed with non-stick spray, scoop the dough into the waffle iron and bake until golden brown with slick sugar spots on the outside, about 4-7 minutes. Check for doneness at the 4 minute mark, and if they weren’t done to your liking, check again at each 1 minute after that.
- Allow to cool a bit before eating. Serve hot or at room temperature.
Notes
Nutrition
I always am making the desserts. So I make a bunny shaped cake and carrot cake, chocolate meringue pie, and lemon bars.
Oh my word, these look so good! I love a great sweet treat during brunch, definitely giving these a whirl.
I’ve never made or tried these, and now I must do both!
YES. Liege wafels were sent by the gods and I will tell everyone how good they are until I die.
I have heard so many great things about liege waffles! These sound so easy and the caramelized pockets sound so good.
These are calling my name! Looks really good!!
Syrup is so not my thing… and Im LOVING that these have sugar pockets so I dont have to serve it to anyone! These look soooooo good! Definitely going to make these!
I forwarded your recipe to my daughter as a very subtle hint for Mother’s day brunch! lol – We first tried these Belgian liege waffles when we were stationed in Germany. I would let my kids eat these for snacks. Our favorite way was to lather a piece in peanut butter!