Belgian Liège Waffles


Belgian Liège Waffle

Course Bakery, Brunch, Dessert
Cuisine Belgian


  • 1 stand mixer
  • 1 waffle maker


  • 7 oz milk (200 ml)
  • tsp active dry yeast (1 packet) 7 g - 22 g fresh yeast
  • 4 cups all purpose flour (500 g)
  • 3 tbsp brown sugar
  • 2 eggs
  • 12 ½ tbsp butter (175 g)
  • 5 ⅓ oz pearl sugar (150 g)


  • Warm the milk (no more than 35°C-95°F ) and put it in the stand mixer bowl. Dissolve the fresh yeast in it.
  • Add flour, brown sugar and eggs.
  • Knead for 5 minutes, slow speed.
  • Add the butter in pieces (and the salt if soft butter) and knead at a slow speed for 10 minutes.
  • Shape the dough into a ball in the center of the bowl and cover it with plastic food wrap (so as to make it airtight and therefore prevent any contact with air. This prevents condensation and the formation of a film on the surface).
  • Leave to rise at room temperature for 1 hour 30 minutes (the dough will at least double in volume).
  • Then, add the grains of sugar and degas the dough by incorporating them with a spatula.
  • Take 3.5 oz portions, form balls and place them on baking paper.
  • Reserve at room temperature for 20 minutes before cooking.
  • Heat the waffle iron to medium thermostat (5/6). No need to grease the plates if they are non-stick. Place the ball of dough on the plate, close and cook for about 4 minutes.


Serve with red fruits and whipped cream.
Keyword Belgian Waffle, Liege Waffle, Waffle

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