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Liége Waffles

Do not confuse them with the typical breakfast-y waffle batter. They are made with buttery-yeasted dough speckled with its trademark Belgium pearl sugar. They are delicious and best eaten hot and plain as a sweet treat, as they need no additional adornment. I personally think it would be a sacrilegious to put anything else on top! 

Course Breakfast
Cuisine Belgium
Keyword waffle
Total Time 1 hour 35 minutes
Servings 4 people


  • 1 package 2 1/4 tsp. active dry yeast
  • 1/3 cup lukewarm water
  • 1 1/2 tbsp. granulated or brown sugar
  • ¼ tsp. salt
  • 2 cups all-purpose flour
  • 3 eggs
  • 1 cup 2 sticks melted unsalted butter, cooled
  • 1 tsp. vanilla extract
  • 1 cup pearl sugar*


  1. In a stand mixer bowl, whisk the warm water with the yeast and sugar. Let it stand for about 5 minutes until foamy.
  2. Whisk salt into the flour then add to the yeast mixture. With the paddle attached, mix until shaggy on medium speed, 1 minute.
  3. With the mixer still running, add one egg at a time, mixing well after each addition. Scrape down the sides of the bowl when needed.
  4. Whisk the vanilla extract in the melted butter. With the mixer running on low-medium speed, gradually pour the melted butter in a slow and steady stream. Mix for 5 minutes until glossy and thick and all the butter has been incorporated. The dough will be very sticky which is normal.
  5. Remove the bowl from the mixer and cover the bowl with plastic wrap. Let the dough rest in a draft-free and warm place until it doubles in volume, about one hour and 30 minutes.
  6. After the dough has doubled in volume, gently fold in 1 cup of pearl sugar. Let the dough rest covered for 15 more minutes.
  7. While the dough is resting, heat the waffle iron to medium heat.
  8. Spoon about 2” ball (golf ball size) of dough into each center of waffle iron grid. No need to spray the waffle iron if it is non-stick. Cook until golden and crisp according to your waffle maker’s instructions. Mine takes 3-4 minutes.
  9. Carefully transfer the hot waffles with tongs to a cooling rack. Since they are loaded with molten sugar, it is very easy to burn your fingers!
  10. 10. Repeat with the remaining balls of dough, adjusting the temperature of the waffle iron as needed to get the color you want. I find I need to lower the temperature slightly for the next batch. Remember, the waffles will get more caramelized and glossier as you go on from all those delicious bits of melted sugar that get left behind.

Recipe Notes

Indulge as soon as you can handle the waffle – preferably while still very warm without burning your mouth! *Belgian pearl sugar can be found at most specialty grocery stores or Amazon. Most common brand is Lars Belgian Pearl Sugar. Do not use Swedish pearl sugar, as they aren’t the same.