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5 from 1 vote

Liege waffles, traditional Belgian gaufre.

Servings: 10


  • 500 g plain flour
  • 80 g caster sugar
  • 2 tsp dry active yeast
  • 150 ml lukewarm water
  • 2 eggs
  • 15 g soft butter
  • 175 g cold butter, diced in small cubes
  • 150 g Belgian pearled sugar


  • Place 300 g of the total flour in a bowl with caster sugar.
  • Melt yeast into the water.
  • In the bowl with sugar and flour add the eggs, the 15 g soft butter, mix quickly and add the yeast.
  • Knead until sticky. then pour on top the rest of the flour plus the diced butter.
    Do not touch it, just cover with cling film and set aside for 20-25 minutes.
  • Now knead well the mixture until smooth and not so sticky anymore.
  • Roll it on a floured surface in the shape of a rectangle, then sprinkle with pearled sugar ( you can add more if you have a sweet tooth).
  • Now roll the dough in the shape of a sausage and cut slices bout 100 g each.
    Cover them with a slightly damp cloth and let them rest for about 15 minutes.
  • Now you can bake your waffles or cover them with cling film and store in fridge until you want to make them.
  • You can also freeze the waffle slices, when you want to make them just defrost them room temperature then bake in the waffle iron.