Description
This Liege Pearl Sugar Waffles recipe offers a rich and indulgent Belgian waffle experience, characterized by its chewy texture and sweet caramelized pearl sugar pockets inside each bite. Made from a soft yeast dough enriched with butter and cinnamon, these waffles are cooked in a waffle iron until deep golden brown and caramelized on the edges. Perfect served warm dusted with powdered sugar or paired with fresh strawberries and Nutella, these authentic waffles deliver a delightful balance of sweetness and texture.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon cinnamon (optional)
- 2 & 1/4 teaspoons kosher salt
- 2 tablespoons granulated sugar
- 1 & 3/4 cups pearl sugar
- Powdered sugar, for rolling dough and dusting
Wet Ingredients
- 1 cup whole milk, warm but not hot
- 1 & 1/2 teaspoons active dry yeast
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1 cup salted butter (2 sticks), very very soft
Instructions
- Prepare the Dry Ingredients: In a large bowl or the bowl of a stand mixer, combine flour, cinnamon, and kosher salt. Stir together and make a well in the center.
- Activate the Yeast: Warm the milk until lukewarm but not hot. Pour it into the well. Add the active dry yeast and granulated sugar, then gently stir the liquid mixture. Allow it to sit for 5 minutes until the yeast is frothy. If not frothy, let sit another 5 minutes or start over with new yeast.
- Add Wet Ingredients: Crack the eggs into the milk-yeast mixture and whisk them in lightly. Stir in the vanilla extract.
- Mix the Dough: Use a spoon or hand-mixer beaters to incorporate the wet and dry ingredients together until combined.
- Knead and Incorporate Butter: Switch to a dough hook (or knead by hand) and knead until the dough comes together. With the mixer running on low, add the very soft butter 1 tablespoon at a time, ensuring each addition is absorbed before adding more. This process should take at least 5 minutes and results in a rich, stretchy dough.
- First Rise: Once the butter is fully incorporated, continue kneading for another 3 minutes. Scrape down the bowl, cover with plastic wrap, and let the dough rest in a warm spot for 30 minutes.
- Divide Dough: Prepare a large baking sheet with a silicone mat or generously grease it. Divide the dough into 7 equal sections (about 7 ounces each) and place each on the baking sheet, spaced apart.
- Second Rise: Spray plastic wrap with nonstick spray and loosely cover the dough. Let rise in a warm place for 1 hour.
- Incorporate Pearl Sugar: After the rise, divide the pearl sugar into 7 equal portions and gently knead one portion into each dough section.
- Preheat Equipment: Preheat your waffle iron and set your oven to 170°F to keep cooked waffles warm. Place a wire rack inside the oven for this purpose.
- Shape & Sugar the Dough: Place powdered sugar in a bowl. Roll each dough section generously in powdered sugar before cooking.
- Cook the Waffles: Place a sugared dough ball in the center of the preheated waffle iron (no greasing needed). Press the lid down firmly and cook for 2–5 minutes, until the waffle is deep golden brown and caramelized on the edges.
- Keep Warm: Carefully remove the hot waffle and transfer to the wire rack in the warm oven. Repeat with remaining dough sections.
- Serve: Dust with powdered sugar and serve warm. Enjoy plain or with strawberries, Nutella, or other preferred toppings (note: maple syrup is not recommended).
- Cleanup: For cleaning, while the waffle iron is hot, add water to dissolve burnt sugar and use a brush or chopstick as needed. Pour out the water carefully once cooled slightly.
Notes
- The cinnamon is optional but adds a warm, aromatic hint that complements the sweetness.
- Ensure the milk is warm (lukewarm) for proper yeast activation but not hot to avoid killing the yeast.
- Very soft butter is essential to incorporate smoothly into the dough, giving it richness and stretch.
- Rolling the dough balls in powdered sugar before cooking helps achieve a caramelized crust.
- Store cooked waffles in a warm oven to keep them crisp and warm until serving.
- Maple syrup is not recommended as it clashes with the caramelized pearl sugar flavor.
- Carefully clean the waffle iron to prevent sugar buildup and maintain performance.
