Belgian Liège Waffles (Gaufres de Liège)

🌟 Difficulty	⏱️ Time	🍽️ Serves
★★ Intermediate	2h (including rising)	8–10 waffles

Autumn Sundays for me need to start with a nice homemade breakfast to gather everyone around the table and enjoy the warmth of the family. One of the recipes that we like to prepare are ... Waffles!
And if Waffles are great, the Belgian ones, I would say even more :) Thanks to Nathalie, my Belgian ex-colleague that made me discover them!
The difference lies in the pearl sugar and the dough that looks like a brioche (airy and fluffy) thanks to the fresh yeast.
You need to dispose also a waffle iron as in my photos though.
If you share my philosophy and you are ready to try, here it goes...

INGREDIENTS

• 375 g all-purpose flour
• 180 ml warm milk
• 25–30 g fresh yeast (or 7–10 g dry yeast)
• 2 eggs
• 8 g salt
• 1 tsp vanilla extract
• 100 g butter, melted (but not hot)

Add-in:

• 150 g pearl sugar (added after first rise)

INSTRUCTIONS

1. Activate yeast: Dissolve yeast in warm milk. Let sit 10 minutes until slightly foamy.
2. Make dough: Combine flour, eggs, vanilla, yeast mixture, and salt. Mix until a dough forms. Add melted butter and knead 5–8 minutes until smooth and elastic.
3. First rise: Cover and let rise 1 hour until doubled in size.
4. Add pearl sugar: Gently fold pearl sugar into the dough without overworking it.
5. Shape waffles: Divide dough into golf-ball-sized portions.
6. Cook: Preheat waffle iron. Cook 2–3 minutes until deeply golden and caramelised.
7. Serve:Eat warm or slightly cooled for best texture.

TIPS & VARIATIONS

• Pearl sugar is essential for caramelisation — it does not fully melt, it creates crunchy caramel pockets.
• Do not over-knead after adding sugar or it will melt into the dough.
• Dough should remain slightly sticky — do not over-flour.
• Best eaten fresh, as texture hardens slightly over time.
• Can be reheated briefly in a toaster or waffle iron.
• Optional sweet toppings: chocolate, fruit, honey, ice cream.