Belgian (Liege) Waffles

4 Aug

The secret to authentic Belgian waffles is Belgian pearl sugar, which is a coarse, refined white sugar. It doesn’t melt at typical baking temperatures. so it  caramelizes on the exterior of the waffle and leaves pockets of crunchy sweetness on the inside. Don’t confuse it with Swedish pearl sugar, which is smaller, harder, and will not caramelize as well.

I used Lars’ Own Belgian Pearl Sugar for my waffles, and the box is printed with a basic waffle recipe (below). They came out great – chewy and dense, soft on the inside but crispy on the outside, just like the ones at the Waffles Cabins at New England ski resorts.

Liege waffles

Ingredients for 8 waffles

  • 3½ cups flour (I used all-purpose)
  • 1 packet dry yeast
  • ¾ cup lukewarm milk
  • 8 oz. softened butter (2 sticks)
  • 2 eggs
  • ½ tsp salt
  • 1 tsp vanilla (optional)
  • cinnamon (optional)
  • 8 oz. Belgian pearl sugar

Directions

  1. Dissolve yeast in milk.
  2. Gradually add all ingredients except pearl sugar to the flour.
  3. Let dough rise until it doubles in size (approx. 30 minutes).
  4. Add Belgian pearl sugar.
  5. Divide dough into small patties and bake in a heated and greased waffle iron.
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