Gaufres de Lièges (or Belgian Liège Waffles) are the ultimate sweet Belgian treat! These pearl sugar waffles are decadent enough for dessert, yet simple enough for an afternoon snack.
1packet(7 grams or 2 ½ teaspoons) active dry yeast
2large eggsat room temperature
2teaspoonspure vanilla extract
460grams(3 ⅔ cups) all-purpose flour
1teaspoonkosher salt
200grams(14 tablespoons) unsalted butterat room temperature (softened)
200grams(1 ⅓ cups) Belgian pearl sugar
Instructions
To the bowl of a stand mixer fitted with the dough hook, add the warm milk. Add the sugar and yeast and stir to combine. Set aside for 5 minutes until the mixture is foamy.
Whisk in the eggs and vanilla, then stir in all but about 1 cup (125 grams) flour using a spoon or the dough hook of the stand mixer. Once the flour is mostly combined, stir in the salt.
With the stand mixer running on medium-low speed, add the butter, a little at a time, thoroughly kneading in each addition. Scrape down the bowl as needed between additions of butter until all the butter is mixed in smoothly.
Finally, add the remaining flour and mix with the dough hook on low speed for 5 minutes, or until the dough is stretchy and glossy. It will be quite soft. Transfer the dough to a clean, large, lightly greased mixing bowl to proof. You can let the dough rise two ways, first at room temperature and then in the fridge, or vice-versa.
For room temperature first, cover the mixing bowl with plastic wrap and leave at room temperature (in a slightly warm, draft-free place) for 1 ½ to 2 hours, or until doubled in size. Punch down the dough to deflate, re-cover with plastic wrap and let chill in the fridge overnight, or up to 24 hours.
For fridge first, cover the mixing bowl with plastic wrap and leave it in the fridge overnight, or up to 24 hours. The dough will not look fully doubled when you take it out. The day you want to the make the waffles, bring the dough back to room temperature for 1 hour, punch down to deflate, and let it rise again for another 1 ½ to 2 hours until doubled in size.
When you're ready to cook the waffles with either proofing method, knead in the pearl sugar. The dough will be fairly hard at because the butter it contains has hardened in the fridge, so you'll need some elbow grease here. You can do this in a few additions by flattening the dough, topping with some of the sugar, then folding it into the dough, and then repeating several more times until you've added all the sugar and it becomes a homogeneous dough.
Divide the dough into 16 pieces (roughly 70 grams each) and shape them into slightly rectangular or oval discs (shaping into balls is fine too, but I find giving them a head start by pressing them slightly flat before cooking helps). If the dough is warm and greasy at this point, you can return the dough to the fridge until you're ready to cook them.
Heat your waffle iron, preferably a deeper Belgian-style one, over medium heat. No need to oil or butter if it’s nonstick and in good condition. Place the first disc of waffle dough on the grid and cook according to the waffle maker’s instructions.
Note: Depending on your waffle iron, you may be able to cook several waffles at once–mine has a capacity for two rectangular waffles. If you have a round waffle iron, you can also fit two or more of these smaller waffles at a time, although the rectangular waffle iron shape is more authentic to this style waffle.
Cook until deeply golden all over, which will take approximately 4 to 5 minutes, then carefully transfer with tongs or a fork to a cooling rack. Remember to be careful, they're very hot and full of molten sugar! Repeat with the remaining discs of dough, adjusting temperature of waffle iron as needed to get the color you want. You’ll likely find that the waffles look more caramelized and glossy as you go on, because the melted sugar left behind in the grids will caramelize onto the later batches of waffles.
Keep waffles warm in a 200°F oven if you plan to eat them right away. As the waffles cool, they will harden (that’s all the melted sugar firming up), but will soften again when you rewarm them. These waffles should be eaten warm.
Notes
Belgian pearl sugar can be a bit challenging to find in stores, but it's easy to find online. Do not confuse it with Swedish pearl sugar, which is vastly different and not an appropriate substitute. Swedish pearl sugar is smaller and used as a topping for baked goods. Meanwhile, Belgian pearl sugar is larger and can tolerate higher heat.
As with any baking, it's preferred to weigh your flour (and all your ingredients) using a digital scale rather than measuring in volume (cups) to get the most accurate results.
Store leftover Belgian Liège waffles in an airtight container at room temperature for a couple days or in the fridge for up to 1 week.
To freeze, arrange the cooked waffles in a single later on a sheet pan and freeze until solid, then transfer to a freezer bag. Freeze for up to 1 month. You can also freeze the dough before baking. Freeze the portioned dough on a sheet pan or tray until solid, then transfer to a freezer bag and freeze for up to 2 months. Thaw the dough overnight in the fridge before cooking as directed.
It's best to reheat your gaufres des Lièges before eating! If they were frozen, I prefer thawing in the fridge but you can reheat from a frozen state if needed. Place waffles in a single layer and reheat in the oven or toaster oven at 350°F for about 5 minutes or until heated through.