Belgian Liege Waffles
These Belgian Liege Waffles use a yeast dough and are studded with pearl sugar that caramelize into the cooked waffle. These liege waffles are warm, sweet, and will melt in your mouth! The waffles are straight up addicting. Belgian liege waffles use a yeast raised dough, whereas regular waffles use a batter. Liege waffles are sweeter than a traditional Belgian waffle. You can serve liege waffles for breakfast or dessert! (But seriously, breakfast food is dessert in my book. Always). To make life simple, use a stand mixer for mixing this dough. Add the yeast, warm milk, and sugar to a large bowl.
Make sure the milk has been warmed to a temperature of 100°F-115°F. Yeast needs a warm environment to activate. I warmed my milk to 110°F. The sugar acts as food for the yeast. As the yeast feeds on the sugar the yeast produces carbon dioxide which allows the dough to rise. Yay for food science! The secret to Waffle Love’s whipped cream? Use mascarpone in the whipped cream! It helps the cream keep it’s structure and not melt as soon as the cold cream touches the warm waffle. Top the waffles with Nutella, cookie butter, lemon curd, or whipped cream! However you choose to eat them, I know you’ll love ’em!
Ingredients:
- 3/4 cup milk
- 2 1/2 teaspoons active dry yeast
- 1/4 cup granulated sugar - divided
- 2 large eggs - room temperature
- 1/2 teaspoon salt
- 3 teaspoons vanilla extract
- 4 cups bread flour
- 1 cup unsalted butter - softened
- 1 1/4 cups Belgian pearl sugar