Description
Experience the delight of authentic Liege Pearl Sugar Waffles with this recipe that combines a rich, buttery yeast dough studded with crunchy caramelized pearl sugar. These waffles are golden brown on the outside with a caramelized crunch and soft, chewy interior, perfect for a special breakfast or decadent treat.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon cinnamon (optional)
- 2 1/4 teaspoons kosher salt
- 2 tablespoons granulated sugar
- 1 3/4 cups pearl sugar
Wet Ingredients
- 1 cup whole milk, warm but not hot
- 1 1/2 teaspoons active dry yeast
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1 cup salted butter (2 sticks), very very soft
- Powdered sugar, for rolling dough and dusting
Instructions
- Prepare the Dry Ingredients: In a large bowl or stand mixer bowl, combine the flour, cinnamon if using, and kosher salt. Stir to blend and create a well in the center for the wet ingredients.
- Activate the Yeast: Warm the whole milk to lukewarm temperature (not hot). Pour it into the well and add active dry yeast and granulated sugar. Gently stir and let sit for 5 minutes until frothy. If no froth appears, wait another 5 minutes or restart with new yeast.
- Add the Wet Ingredients: Crack the eggs into the milk and yeast mixture and whisk lightly. Stir in the vanilla extract until well combined.
- Mix the Dough: Using a spoon or mixer beaters, combine the wet and dry ingredients until just incorporated.
- Knead and Incorporate Butter: Attach the dough hook to your mixer or prepare to knead by hand. Knead the dough until it forms a cohesive ball. Add the very soft salted butter one tablespoon at a time with the mixer on low, allowing each addition to absorb completely before adding the next. Continue kneading for about 5 minutes until the dough is rich and elastic.
- First Rise: Continue kneading for another 3 minutes after all butter is incorporated. Scrape down the bowl, cover with plastic wrap, and let the dough rest in a warm place for 30 minutes to rise.
- Divide Dough: Prepare a large baking sheet lined with a silicone mat or greased generously. Divide the dough into 7 equal portions, about 7 ounces each, and place spaced apart on the sheet.
- Second Rise: Spray plastic wrap with nonstick spray and loosely cover the dough. Let rise in a warm area for 1 hour until slightly puffed.
- Incorporate Pearl Sugar: Divide the pearl sugar into 7 equal parts. Gently knead one portion of pearl sugar into each dough piece.
- Preheat Equipment: Heat your waffle iron according to the manufacturer’s instructions. Preheat your oven to 170°F and place a wire rack inside to keep cooked waffles warm.
- Shape & Sugar the Dough: Place powdered sugar in a bowl and roll each dough portion generously in powdered sugar before cooking.
- Cook the Waffles: Place a sugared dough ball in the center of the preheated waffle iron (no need to grease). Press the lid down firmly and cook for 2 to 5 minutes until the waffle is deep golden brown and caramelized on the edges.
- Keep Warm: Carefully remove the waffle and transfer it to the wire rack in the warm oven. Repeat the process for the remaining dough portions.
- Serve: Dust cooked waffles with powdered sugar and serve warm. Enjoy plain or topped with strawberries, Nutella, or other desired toppings. Avoid maple syrup as it is not recommended.
- Cleanup: While the waffle iron is still hot, add water to dissolve any burnt sugar residue and use a brush or chopstick to clean as needed. Pour out the water carefully once it cools slightly.
Notes
- Use very soft butter to ensure proper incorporation into the dough.
- If the yeast doesn’t froth, do not proceed; this indicates inactive yeast.
- Rolling dough pieces in powdered sugar before cooking helps achieve the caramelized crust characteristic of Liege waffles.
- Use a wire rack in a warm oven to keep waffles crisp and warm without becoming soggy.
- Maple syrup is not recommended as it can overpower the caramelized pearl sugar flavors.
- Clean the waffle iron promptly after use to prevent burnt sugar buildup.
