Belgian Liège Waffles (Gaufres de Liège)
Gaufres de Liège Say it: goh-fruh duh lee-EZH
Liège waffles are the dense, chewy, deeply caramelized waffles sold from carts and bakeries in Liège and across Belgium. Unlike light Brussels waffles, they are made from a rich yeast dough with butter and eggs, then studded with pearl sugar that melts and crisps against the hot iron. They are eaten warm as a street snack or dessert, often plain, when the crackly sugar pockets and buttery aroma are at their best. Each one is irregular, golden and satisfyingly sweet.
Belgian Liège Waffles (Gaufres de Liège)
Gaufres de Liège
Pronounced goh-fruh duh lee-EZH
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Method
Warm the milk to lukewarm, then whisk in the yeast and 1 tablespoon of the sugar. Let stand for 5-10 minutes, until foamy on top.
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs, vanilla, yeast mixture and remaining 1 tablespoon sugar. Stir until a shaggy dough forms.
Knead the dough for 5 minutes, then add the softened butter 1 tablespoon at a time, kneading until each addition is absorbed. Continue until the dough is smooth, glossy and slightly sticky, 6-8 minutes more.
Cover the bowl and let the dough rise in a warm place for 1 to 1 1/2 hours, until doubled in size and puffy.
Punch down the dough and fold in the pearl sugar until evenly distributed. Divide into 8 equal pieces, about 125 g each, and shape into loose balls. Let rest for 15 minutes.
Preheat a waffle iron to medium heat and lightly grease it. Place one or two dough balls in the iron, close it and cook for 3-5 minutes, until deep golden, crisp at the edges and the pearl sugar has caramelized.
Transfer the waffles to a wire rack to cool slightly so the caramel sets. Repeat with the remaining dough, greasing the iron between batches as needed.
Serve the waffles warm, when the sugar pockets are crisp and the centers are chewy.
Regional variants
Some Liège bakers add a pinch of cinnamon or a little vanilla sugar to the dough; modern versions may drizzle melted chocolate over the warm waffles.
Cook's notes
- Real Belgian pearl sugar (nib sugar) is key: it stays in chunks and caramelizes on the iron. If unavailable, crush sugar cubes into 1/4-inch (5 mm) pieces as a substitute; the caramel will be less even.
- Keep the waffle iron at medium heat. Too hot and the pearl sugar burns before the center cooks; too cool and the sugar melts without crisping.
- Grease the iron lightly between batches and remove stray caramelized sugar with a damp cloth once the iron is cool.
Serve with
Warm, on their own with coffee or hot chocolate; for dessert, add vanilla ice cream.
Make ahead and storage
The dough can be refrigerated after the first rise for up to 24 hours; fold in the pearl sugar just before shaping. Baked waffles are best fresh but can be reheated in a toaster or low oven.
