How do you make Liège waffles with pearl sugar?
In this article:
Direct Answer: To make Liège waffles, you need to prepare a yeast-leavened dough (similar to brioche) rather than a batter. The key ingredient is pearl sugar (nib sugar), which is folded into the dough after the first rise. When cooked in a hot waffle iron, these sugar pearls caramelize, creating a crunchy, golden exterior and a sweet, chewy interior.
What ingredients do you need?
- Flour: All-purpose or bread flour for structure.
- Yeast: Active dry yeast allows the dough to rise.
- Pearl Sugar: The non-negotiable ingredient for the signature crunch.
- Butter: A generous amount for richness.
- Eggs & Milk: For moisture and flavor.
- Vanilla/Honey: Optional flavor enhancers.
What is the step-by-step process?
- Activate Yeast: Mix warm milk and yeast.
- Make Dough: Combine flour, eggs, and yeast mixture. Knead in butter until smooth.
- First Rise: Let the dough rest for about 30-60 minutes.
- Add Sugar: Gently fold in the pearl sugar.
- Cook: Scoop balls of dough onto a preheated waffle iron. Cook until golden brown (3-5 mins).
Common Troubleshooting Tips
- Sticky Dough: Liège dough is naturally sticky; handle with oiled hands or a scoop.
- Burnt Sugar: If the sugar burns before the waffle is cooked, lower the heat slightly.
- Hard Waffles: Ensure you don’t overcook them; they firm up as they cool.
Can you freeze Liège waffles?
Yes! They freeze very well.
- To Freeze: Let them cool completely, then freeze in a single layer.
- To Reheat: Pop them in a toaster or oven to recrisp the exterior.