Authentic Liège Waffles with Pearl Sugar (Gaufres de Liège)

Authentic Liège Waffles with Pearl Sugar (Gaufres de Liège)

Servings: 10–12 waffles | Prep Time: 20 minutes + rising | Cook Time: 3–4 minutes per waffle

If you've only had “Belgian waffles” at a brunch spot or from a box mix, you're in for a sweet surprise. These Liège waffles are the real deal—rich, chewy, and studded with caramelized pockets of Belgian pearl sugar. Unlike the light and fluffy Brussels-style waffles, Liège waffles are made from a buttery brioche-style dough that’s folded with crunchy sugar pearls that melt and crisp up in the waffle iron. The result? A golden, slightly sticky waffle with addictive texture and bold flavor.

This is a traditional street snack in Belgium, often eaten warm right from the hand—no syrup or toppings needed(though I won’t blame you if you add a scoop of vanilla ice cream). Whether you're serving them for a cozy weekend brunch, a dessert, or a grab-and-go treat, this recipe is a total showstopper.

Why You’ll Love This Recipe

• Authentically Belgian – This isn’t your diner waffle. It’s the real gaufre de Liège—just like you'd find from a street vendor in Belgium.

• Pearl Sugar Magic – Those crunchy bits caramelize into golden jewels, giving each bite texture and flavor that’s hard to beat.

• Make-Ahead Friendly – You can make the dough in advance and cook them fresh when you're ready.

• Perfect as-is – These waffles need no toppings (but are next-level with a dusting of sugar or a dab of jam).

• Freezer-Friendly – Reheat in the toaster for a fast, luxurious weekday breakfast.

📝 Ingredients:

• 1/2 cup (120 ml) warm milk (about 110°F / 43°C)

• 1 tbsp or 1 packet active dry yeast

• 3 cups (360 g) unbleached flour (Delicious when using part spelt flour too)

• 2 tbsp (25 g) granulated sugar

• 1/2 tsp salt

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup (225 g) unsalted butter, softened

• 1 1/2 cups (250 g) Belgian pearl sugar

🍳 Instructions:

1. Activate Yeast
   In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.

2. Make the Dough
   In a large bowl or stand mixer, mix flour, sugar, and salt. Add eggs, vanilla, and the milk-yeast mixture. Mix until combined.

3. Incorporate Butter
   Gradually add softened butter, a few tablespoons at a time, mixing until smooth. The dough will be sticky and rich—like brioche.

4. Let It Rise
   Cover bowl with a clean towel or plastic wrap and let dough rise in a warm spot for 60–90 minutes, or until doubled in size.

5. Fold in Pearl Sugar just Before Cooking
   Gently knead pearl sugar into the dough by hand or with a dough hook, just until evenly distributed.

6. Preheat Waffle Iron
   Heat a Belgian-style waffle iron (deep grid). Do not grease unless your iron requires it—sugar will caramelize and may burn if over-greased.

7. Cook Waffles
   Divide dough into 10–12 balls. Cook each waffle for 3–5 minutes until golden and caramelized. Avoid overfilling—the sugar can spread!

8. Cool Slightly and Serve Warm
   Let waffles cool on a rack for a few minutes to let the caramel harden. Enjoy warm—plain or dusted with powdered sugar.

   Tips:

   • Storage: Best eaten fresh, but can be frozen and reheated in a toaster oven.

   • Pearl Sugar: Authentic Belgian pearl sugar is best (e.g., Lars or De Ruijter brands). Swedish pearl sugar is too small and won’t caramelize properly.

   • Flavor Boost: Add a pinch of cinnamon or a splash of dark rum to the dough for a cozy twist.

Authentic Liège Waffles with Pearl Sugar

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Yield: 10-12

Author: Richelle Fortin

If you've only had “Belgian waffles” at a brunch spot or from a box mix, you're in for a sweet surprise. These Liège waffles are the real deal—rich, chewy, and studded with caramelized pockets of Belgian pearl sugar. Unlike the light and fluffy Brussels-style waffles, Liège waffles are made from a buttery brioche-style dough that’s folded with crunchy sugar pearls that melt and crisp up in the waffle iron. The result? A golden, slightly sticky waffle with addictive texture and bold flavor.

Ingredients

• 1/2 cup (120 ml) warm milk (about 110°F / 43°C)
• 1 tbsp or 1 packet active dry yeast
• 3 cups (360 g) unbleached flour (Delicious when using part spelt flour too)
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (225 g) unsalted butter, softened
• 1 1/2 cups (250 g) Belgian pearl sugar

Instructions

1. Activate Yeast
2. In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
3. Make the Dough
4. In a large bowl or stand mixer, mix flour, sugar, and salt. Add eggs, vanilla, and the milk-yeast mixture. Mix until combined.
5. Incorporate Butter
6. Gradually add softened butter, a few tablespoons at a time, mixing until smooth. The dough will be sticky and rich—like brioche.
7. Let It Rise
8. Cover bowl with a clean towel or plastic wrap and let dough rise in a warm spot for 60–90 minutes, or until doubled in size.
9. Fold in Pearl Sugar just Before Cooking
10. Gently knead pearl sugar into the dough by hand or with a dough hook, just until evenly distributed.
11. Preheat Waffle Iron
12. Heat a Belgian-style waffle iron (deep grid). Do not grease unless your iron requires it—sugar will caramelize and may burn if over-greased.
13. Cook Waffles
14. Divide dough into 10–12 balls. Cook each waffle for 3–5 minutes until golden and caramelized. Avoid overfilling—the sugar can spread!
15. Cool Slightly and Serve Warm
16. Let waffles cool on a rack for a few minutes to let the caramel harden. Enjoy warm—plain or dusted with powdered sugar.

Notes

Tips:

Storage: Best eaten fresh, but can be frozen and reheated in a toaster oven.

Pearl Sugar: Authentic Belgian pearl sugar is best (e.g., Lars or De Ruijter brands). Swedish pearl sugar is too small and won’t caramelize properly.

Flavor Boost: Add a pinch of cinnamon or a splash of dark rum to the dough for a cozy twist.