But I thought you’d be amused that clearly he was also about to embark on the waffles. Your recipes have never failed me– or should I say I have never failed your recipes… Until now. Stir in pearl sugar and cranberries (optional) Heat waffle iron and lightly spray with oil. ;), Well, these have been on my culinary feat bucket list for approximately forever… But I finally did it!! 2 hours at RT followed by 10 in fridge, baked off in normal/shallow waffle iron. These look… just…luscious… [*wipes drool from chin*] Girl, you are the worst thing that’s ever happened to my waistline. No pearl sugar today, so it will probably be the other waffle recipe first, but I had the opportunity to taste a liege waffle a few years ago and it was awesome. I got the Belgian pearl sugar. I went to Belgium (and Scotland) when my youngest child was 3 months old, so don’t think you can’t travel with a baby! Carolyn — I wouldn’t expect turbinado to work the same in these; it’s not nearly as big melty. “if the process is so involved — say, the 90 minutes at room temperature then more mixing then another 4 hours, followed by 30 minutes, followed by an overnight in the fridge and another 90 on a counter of a well-respected and excellent recipe — that it results in no homemade liège waffles in your life, it has still on some level failed us.”, This sentence is why I love your blog. Thanks for sharing. I have found that your recipe for Sally Lunn bread works quite well. You can do it in the same bowl without transferring the dough onto the surface. If you do have a Belgian waffle maker, then power to you, these will work great. Why not one that makes more than one waffle at a time? I just made these this morning ( made the doigh yesterday morning) and they are simply wonderful!! I grew up in Switzerland and we put Hagelzucker on EVERYTHING. Admittedly non-traditional, but so very delicious. Can this recipe be doubled or tripled for a brunch party? They are simply unneeded. Still absolutely mouth watering! Warm water will dissolve all the burnt bits. Liege Waffles are made from a yeast-based dough with Belgian pearl sugar kneaded in to create a crunchy, caramelized sweetness. ******Toudert********* Hi! I’ve been looking for a good liege waffle receipe – I even have the pearl sugar in my pantry already! It still tasted good, but I’d definitely recommend using Belgian pearl sugar, which turned out great. hello Deb, hope your having a great Mother May, I know that I sent you a first message but the Google talk doesn’t come out what I was asking you , so now I just wanted to know if I can skip the pear sugar because I can’t find it and for the two rise, let it rise twice ? Okay, get me started. I’ve made this recipe twice and it came out well both times! “It has still on some level failed us” – Yes! This is the main reason why I didn’t include it. I learned the hard way that I can’t keep a low enough flame on the stove (melt #1) and turning the oven to Convect Bake at 200F leads to melt #2. Using the dough hook attachment on your mixer, stir in all but 1 cup … I’ve tried the sugar cube trick, but the texture is wrong, as is the Swedish variety, hail sugar seems too hard. That said, I’ve always been extremely careful on this site to equally promote all outlets selling my book; the sidebar book link does not go to Amazon (as is does on most other sites that have a book to sell), it goes to a page that lists stores, small and large, where the book can be ordered online and people can choose for themselves where they want to shop. Yeeeesss a waffle iron with removable plates! 1 1/3 cups pearl sugar (see Note at end for sources). Renee – I’m not Deb, but I find that waffles are actually *better* when they’re frozen and reheated, at least if you value crispiness. That why you find some bits of sugar in your Liege waffles. Thanks for the memories. This is a fabulous recipe. We made them with the overnight refrigeration first and the several hour rise in the morning and they were perfect. 1 1/2 tablespoons light brown sugar. My waffles were flat and hard. Its possibilities are limitless! I just made these today for Valentine’s and they were delicious! I ultimately found two: the first (a tip from several readers, thank you) is Cuisinart’s Griddler, for which you can buy additional waffle plates (rather steeply discounted on Amazon right now). In any case, after I gave up I took the leftover dough and put it in a bread pan and forgot about it. This had better be worth it. Once the dough is doubled, uncover and punch it to deflate the air out of it. My recipe and a step-by-step video will help you to make the Best Liege waffles. I was recently turned on to these on a cooking show and thought I must try. Seven years ago: Green Bean and Cherry Tomato Salad Swedish vs. Belgian pearl sugar — Belgian is the first choice here if you have access to both. So delicious, and the grandkids love them. I have only had liege waffles from the liege waffle truck here in LA. I went to two different cooking stores in Paris to track down pearl sugar so I could make these at home. Could I leave them in the fridge for another 24 hours (roughly 48 hours in the fridge) and make them tomorrow morning – or should I not let them proof for that long? I used the same method to combine as Deb’s recipe, except I didn’t proof the yeast since I was using instant. Would that affect the density of the waffles? I just discovered your site about a year ago, and I love it! So – so good. i had liege waffles when i was in belgium and became obsessed with the texture of the waffle and the crunchy sugary bits. Swedish pearl sugar pearls are supposed to be a little smaller. After you’ve had a bier, wander into the square and have a Liege Wafel from the wafel guy there. A waffle recipe on the home screen. Wow. Thank goodness for removable waffle plates on my very old waffle maker. Once bloomed, add in the granulated sugar, and brown sugar. 3 2/3 cups (460 grams) all-purpose flour, divided Then wandering around Liege and probably consuming another one or two over the course of the day (hey, I was young and it was cold!). Fabulous, even cold. I will try with a little less yeast and a little less sugar. use an old toothbrush, and run it though the dishwasher to clean it. The rolls turned out great. I have never seen how these waffles are made! We discovered them on vacation a few years ago. Namely, it seems like there’s a step missing if you do the room temperature rise first and then the overnight rise in the fridge. 1 packet (7 grams or 2 1/2 teaspoons) active dry yeast How well does this dough freeze. They cost 99 centers – and worth every calorie.” (1). Hi, I’ve tried your recipe and it worked perfectly, despite I used margarine and soy milk instead as dairy doesn’t agree with me. gah! Liege waffles are usually a snack and not eaten for breakfast. I’m not sure if this is asked before but… If we follow the countertop-first-then-fridge approach, should we let the dough come to room temperature before we knead in the sugar and shape them? You’ve caused quite the run on them with this post! 12 tablespoons melted butter. because I have not heard of liege waffles before. LA, I think Sufars has it. Thank you! Also seems to disintegrate in the batter in a way that the pearl sugar doesn’t. . Works for panini grill too. I know, I know this is not strictly about THESE waffle,s but it IS about waffles! New here? These look heavenly. It did double in size with the first rise on the counter but there wasn’t much flavor there. It only makes sense if you also want to own an electric griddle/grill. The not good thing was how everything got stuck in my belgian waffle maker. I’d like to have an ale, probably two, in some ancient cobblestoned courtyard, eating pommes frites (RIP, sigh) from paper cones and then stumble around Bruges, gazing at canals and medieval architecture, eating my way through one stand after another until only the first paragraph’s kale salad will save me. Such a waste of time both making the dough and cooking the waffles. Your version looks perfect. But if you have Pearl sugar in your pantry, go ahead and add it. Heat waffle iron. The recipes I’ve found, as you said, looked daunting as well as way too rich, which to me brings to mind a doughy, soft texture. PERFECTION!!! Crazy. They are amazing, but I remember the waffles being larger than what you have pictured. Their waffles are like crack, insanely good, but I have a feeling I’ve found their match! Were amazing every bit as magical as you have pearl sugar last of the butter, melted ( about cup... 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