Liege waffles are one of the most popular waffle varieties.
The flavor, texture, and delicate sugar icing you can pile on Liege waffles make them an excellent treat for your sweet tooth. But Liege waffles also have a unique history that makes them even better!
In this post, you’ll find out how to make Liege waffles in your kitchen.
Quick Guide To Make Liege Waffles
- 3/4 cup hot milk
- 2 tablespoons yeast
- 2 large eggs, 2 tablespoons of sugar
- 12 tbsp. Softened butter
- 1 pound all-purpose flour
- 1 teaspoon kosher or sea salt
- 2 tsp vanilla extract
- Belgian Pearl Sugar 8 oz
- In the bowl of a stand mixer, sprinkle yeast and sugar over warm milk. Allow to sit for 5 minutes or until the yeast begins to foam.
- Whisk together 2 eggs and melted butter with a fork.
- Add 3 cups flour, salt, and vanilla extract to the yeast and milk mixture. Mix on low with a dough hook until smooth. Mix in the remaining 1/2 cup flour on low for 2 minutes.
- Place in a warm, covered location for 30 minutes.
- After the dough has risen, fold in 8 oz of Belgian Pearl Sugar with a large spoon or by hand.
- Divide the dough into 3-4 oz pieces. You should have 9-10 dough balls.
- Before cooking the dough, preheat the waffle iron for 10 minutes.
- Grease the waffle iron generously with cooking spray.
- Cook one piece of dough at a time by placing it in the center of the waffle iron, closing it, and cooking until the outside is crispy and the center is cooked through.
- Cooking time varies according to heat level and waffle iron used. Cooking sugar at a high temperature can cause it to burn.
- While the remaining dough is cooking, place cooked waffles on a wire rack.
- Keep warm in a warm oven (225°F) until ready to serve, or serve immediately with toppings.
What Is A Liege Waffle?
The Liege waffle is made from a yeasted batter, which gives it its distinctive taste and texture. This dough is pressed into molds and cooked in an oven until golden brown. The resulting waffles have an airy texture with crispy edges but are soft and chewy within.
Liege waffles are made using yeast-based batters enriched with pearl sugar or other sweeteners such as brown sugar or white sugar (or both).
These batters are poured into molds explicitly designed for making Liege waffles, which look like squares rather than circles or ovals like other Belgian waffles. The molds then go into an oven, baking until golden brown and crisp outside but still fluffy inside.
What Is The Difference Between Belgian Waffles And Liege Waffles?
You might have heard the terms “Belgian waffles” and “Liege waffles” used interchangeably, but there are some critical differences between these two types of waffles.
Both Belgian and liege-style waffles are made with a yeast batter and baked on a hot iron.
However, while Belgian waffles tend to be denser than liege-style ones, liege waffles are not as dense.
One reason for this is that they’re made with pearl sugar instead of granulated sugar; pearl sugar melts during cooking into tiny pockets of syrup that give the finished product its characteristic crispiness.
Another difference is the crust: while both types have an outer layer that is crispy when done right (and when you get it right), the inside of a Belgian-style waffle has more moisture due to its relatively light interior structure and a higher ratio of batter to air bubbles.
What Can I Serve With Liege Waffles?
Liege waffles can be served with a wide variety of toppings, but we recommend using the following:
- Try berries or chopped bananas for an extra sweet treat!
- A dollop of fresh whipped cream on top will satisfy your sweet tooth. The best part about this option is that you can make it in advance and store it in your fridge until you want to serve it. It’ll keep well for at least a few days if stored properly!
- Spread strawberry jam over your liege waffle for a delicious twist on the traditional syrup!
What Does Liège Style Mean?
Liège waffles, also called gaufres de style liégeois in French and gaufres belges in Dutch, are a soft-centered Belgian waffle that looks similar to a Brussels or Liege waffle but has a lighter texture.
The Liège style is characterized by its fluffy interior, and crunchy exterior with pearl sugar crystals sprinkled on top. The texture of this waffle can be attributed to the use of pearl sugar instead of regular granulated sugar.
The name “liege” comes from the city where it originated, Liege is a significant city in Belgium located near the German border. The first documented instance was in 1784 when a baker named Gilles Vaudoyer opened his bakery shop selling what he called “gaufre de Liege.”
Vaudoyer eventually became known as the “father” of Belgian waffles due to his role in popularizing this new type of sweet treat throughout Europe (and beyond!).
How Do You Clean A Waffle Maker After Making A Liege Waffle?
After you’ve completed your Liege waffle, it’s important to clean the appliance so that you can use it again. Your Liege waffle maker will be hot after being used, so make sure not to touch it until you’re sure that it has cooled down.
If your machine has removable plates or grids, remove them and soak them in warm water with a little detergent or baking soda (no soap) and then rinse with fresh water.
Use a soft cloth to dry off any residual moisture from the inside of the machine before putting everything back together again.
Be sure not to use harsh cleaners on your waffle maker; they may damage its heating element over time!
Liege waffles are one of the most delicious and flavorful treats you can make at home. They’re perfect for breakfast, brunch, or dessert. These waffles are soft and chewy, with a slightly sweet taste that pairs well with fresh fruit or whipped cream.
Cuisinart Belgian Maker with Pancake Plates Waffle Iron