Liege Belgian Waffles with Pearl Sugar
These are sweeter than traditional Brussels Belgian waffles – a sweeter waffle that can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.
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Equipment
- 1 Waffle Maker
Ingredients
- 1 pkg active dry yeast .25 oz package
- 1 ½ tbsp white sugar
- ¾ cup milk lukewarm
- 3 eggs
- 1 cup butter melted
- 2 tsp vanilla extract
- 3 cup flour
- ½ tsp salt
- 1 ½ cup pearl sugar such as Lars’ Own®
Instructions
- Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
- Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
- Preheat a waffle iron according to manufacturer’s instructions.
- Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.
Notes
In a pinch, you can break sugar cubes into 4 to 8 pieces. Swedish Pearl Sugar can also be used.Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.
Nutrition
Serving: 1WaffleCalories: 554kcalCarbohydrates: 75gProtein: 8gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 51mgSodium: 679mgPotassium: 145mgFiber: 4gSugar: 41gVitamin A: 599IUVitamin C: 0.1mgCalcium: 155mgIron: 3mg
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