Unlike the lighter, crispier Brussels waffles, Liège waffles are made from a yeast-raised dough enriched with butter and studded with pearl sugar. The special sugar is the secret to their distinctive texture. As the waffles cook, some of the sugar melts and caramelises against the hot waffle iron, creating a deliciously crunchy, golden crust.
Pearl sugar can be surprisingly difficult to find in ordinary Italian supermarkets. If you buy some, make sure you choose Belgian pearl sugar suitable for Liège waffles, rather than ordinary coarse sugar or decorative sugar crystals. They are not interchangeable: the right kind of sugar needs to withstand the cooking process while creating those characteristic caramelised patches.
You will also need a waffle iron with the familiar grid pattern. You don't necessarily need an expensive machine: I use a simple, inexpensive model, which is more than enough when waffles are an occasional treat rather than an everyday habit.
The dough takes a little time because it needs to rise, so these waffles are worth planning ahead. You can prepare the dough in the evening and have much of the work done before breakfast the next morning.
Traditional Gaufres de Liège Recipe
Yield
10 waffles
Prep time
About 30 minutes, plus resting time
Resting time
At least 35–40 minutes, plus any optional overnight refrigeration
Cooking time
According to your waffle iron
Ingredients
- 500 g plain flour
- 80 g sugar
- 2 teaspoons dried yeast
- 150 ml lukewarm water
- 2 eggs
- 15 g softened butter
- 175 g softened butter, cut into pieces
- 140 g Belgian pearl sugar, or more to taste
Method
- In a large bowl, combine 300 g of the flour with the 80 g of sugar.
- Dissolve the dried yeast in the lukewarm water and set aside briefly.
- Add the eggs and 15 g of softened butter to the flour mixture. Stir, then pour in the yeast mixture.
- Knead until you have a sticky dough.
- Scatter the remaining 200 g of flour and the 175 g of softened butter over the dough. Leave them sitting on top rather than mixing them in immediately. Cover the bowl with cling film and leave to rest for 20–25 minutes.
- After the rest, knead again until the flour and butter are incorporated and the dough becomes smoother and less sticky.
- Transfer the dough to a lightly floured work surface and roll or stretch it into a rectangle. Sprinkle the pearl sugar evenly over the surface.
- Roll the dough up into a long log, incorporating the sugar as you go. Cut it into 10 portions of approximately 100 g each.
- Cover the portions with a slightly damp, clean tea towel and leave them to rest for another 15 minutes.
- At this stage, you can refrigerate the portions, covered, if you want to prepare them ahead. Otherwise, proceed with cooking according to your waffle iron's instructions.
- Cook the portions in a suitable waffle iron until the waffles are golden and the pearl sugar has caramelised. Take care when handling them: the melted sugar becomes extremely hot.
- Allow the waffles to cool briefly before eating. The outside will be at its most delicious while the caramelised sugar is still crisp.
Notes
- Choose the right pearl sugar. Belgian pearl sugar is essential for the traditional texture. Ordinary granulated sugar will not produce the same result.
- A basic waffle iron is not enough. You need a machine suitable for thick waffles, with a deep grid pattern.
- Plan ahead. The dough can be prepared in advance, making these waffles a lovely option for a special breakfast or brunch.
- Watch the caramelised sugar. It can burn easily, and melted sugar is much hotter than the waffle itself.
- Serve them simply. Liège waffles are rich and sweet enough to enjoy on their own, without syrup or elaborate toppings.
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