These waffles are rare, addictive and delicious. They are caramelized outside but soft, sweet and chewy when you bite into them. The key to these amazing treats are belgian pearl sugar – found here.
Dense, chewy and caramelized, these waffles take your waffle tastebuds to a whole new level. Belgian waffles are rich and intense, stretch, layered and semi-crunchy. The crunch is as a result of the pearl sugar. Although these waffles are a little more time consuming than your regular home made waffles, these buttery brioche like dough is something everyone should try at least once in their life.
To make it easy, I have decided to share my tried and tested recipe, which you can find as you continue along this post.
Ever since I learned how to make these, I have not stopped dreaming about it. Not only do I have one more item I can add to my book of recipes, I can also save myself the stress of looking for these around Atlanta as well as Nigeria when I am back home.
No one seems to know what true belgian waffles are. Truth be told, if I had not lived in Europe for a few years, I probably would not know what they are either. Also, because of how scarce and time consuming they are (they pearl sugar is also pretty costly), these waffles cost more than your regular waffle house waffles.
Since these belgian liège waffles are yeast based, they involve an ample amount of rising time. Make sure you make them when you are in the mood to wait and you have had enough to eat because you definitely will not be rushing through these.
If you are planning to have it for breakfast, you can always make the batter the night before and refrigerate it after it has risen. All you have to do in the morning is bring it out and let it get to room temperature, then let it rise again for about an hour, before adding the pearl sugar in.
When making these waffles, bare in mind to make a lot at a time because I doubt you want to repeat the steps frequently. You can always freeze your dough or better still make them and freeze them – then reheat whenever you feel like eating them.
I made a bunch this past week and I ended up freezing them for future breakfast or even snack options.
You can serve them with anything from caster sugar to ice cream, and even whipped cream or perhaps some fruits. They are also great to eat alone.
2 cups all-purpose flour
1 1/2 tbsps brown sugar
2 tsps instant dry yeast
1/2 tsp salt
1/3 lukewarm milk
1 tsp vanilla extract
1 cup melted butter
1 cup belgian pearl sugar
In a bowl, combine flour, brown sugar, yeast, and salt. Use a whisk, fork or stand mixer to mix together.
Pour in lukewarm milk and mix together for about 30 seconds.
Add in the eggs one at a time, and mix until well incorporated.
Add in vanilla extract, then add in butter gradually until your batter is smooth.
Note: Batter will be thick and sticky
Let your dough rise for about an hour. (If you are putting it in the fridge overnight, this is when you do so after your dough has risen)
Stir in belgian pearl sugar and let dough rise an additional 15 – 20 minutes.
Separate dough into equal sized balls.
Preheat waffle iron and brush with butter and cook one ball of dough at a time. Cook until golden brown on each side.
PS: Be very attentive when lifting waffles out of waffle iron. Use a fork or tong, as waffles are very hot and can burn your fingers from the melted caramel.