My husband spent a lot of time in the Netherlands and absolutely loved these waffles. They were like street food in Amsterdam. He talks about them with such reverence I kinda have to smile. When we were finally able to make a trip across the pond to Amsterdam, I was able to taste these delectable morsels of confectionary perfection and they DID NOT disappoint. Omgosh!!! They are everywhere. Served warm or cold, loaded or plain. You will love, LOVE, LOVE them, I say! I highly recommend a trip over just to eat waffles and well, cheese, stroopwaffles and stammpot…just to name a few of my favorite things!
These are not the soft fluffy belgium waffles you make with a waffle or pancake mix that we are used to in the USA, which I love by the way, fully loaded with whipped cream, fruit, chocolate…the list is endless. These are Liege Waffles,waffle types, an enriched dough that creates a completely different texture and flavor. They are denser and cakier, the only sugar you taste inside these amazing sweet delectable patisseries is the Belgium sugar. These chunks of sugar add pops of sweetness and caramelize to make the outside of the waffle crispy and oh, so good!
I tried a lot of different recipes and they always came up short. Too hard, too sweet, flavor just off. This recipe is as close as I have come to the ones we ate in Amsterdam. I spoke to so many bakers while we were there and almost everyone said that their family’s recipe was the best. Well, that’s about what we say here too isn’t it?! Sooo, after many trials and many many errors I think you will love this one as much as we do. I once used Swedish Sugar instead of Belgium Sugar, it wasn’t the worst thing to happen, but I highly recommend buying the Belgium sugar. It’s available in many stores and also Amazon.com.
On a side note, we traveled back to Europe during Christmas a few years’ back enjoying all the Christmas Markets, that’s another post, and we stopped in Liverpool, England on the way home. They have a really beautiful Christmas Market and I swear I had the BEST Liege Waffle I’ve ever eaten, in England. I couldn’t help myself, I asked for a family recipe!?!?, like I was going to get it, seriously delusional. But I had to ask. She surprised me and said, “I would love to give it to you, but we get our waffles from a little old lady up north, so we don’t make them here”. Ugh, I was thwarted but seriously they were THE yummiest waffles ever and the texture was spot on. I will continue to try to get that kind of perfection but in the meantime, these are pretty damn good.
Don’t hold back…dip them in chocolate and nuts or top them with whipped cream and fruit or just eat them warm, right out of the waffle iron! Just be careful the sugar is very hot right out the waffle iron.
Ingredients & Preparation
The Usual Suspects:
- 1 packet (1/4 oz) rapid rise (instant) yeast
- 3/4 cup milk, lukewarm (100°F)
- 3 1/2 cups all-purpose flour
- 8 oz butter, softened
- 2 eggs
- 1 tsp salt
- 2 tsp vanilla
- 1 tsp cinnamon (optional)
- 8 oz Belgium sugar
The Plan:
- Dissolve yeast in the warm milk. Let sit until bubbly
- Pour the yeast mixture into a mixing bowl fitted with the paddle attachment and add the rest of the ingredients, except the Belgium pearl sugar
- Mix well, then cover the bowl with plastic wrap
- Let the dough rise until it doubles in size, setting it in a warm place. This takes about 30 to 60 minutes
- After the dough rises add the Belgium sugar
- Divide the dough into 12 small balls about 3 to 4 oz each.
- Bake in a heated non-stick waffle iron. Use tongs to remove as the sugar gets very hot.
- Serve plain like the Belgians or add toppings and lots of them like chocolate syrup, caramel, strawberries and whipped cream, bananas, ice cream…the skies the limit!!!
Authentic Liege Waffles (with Belgium Sugar)
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Loading...Ingredients
- 1 packet (1/4 oz) rapid rise (instant) yeast
- 3/4 cup milk, lukewarm (100°F)
- 3 1/2 cups all-purpose flour
- 8 oz butter, softened
- 2 eggs
- 1 tsp salt
- 2 tsp vanilla
- 1 tsp cinnamon (optional)
Instructions
Dissolve yeast in the warm milk. Let sit until bubbly
Pour the yeast mixture into a mixing bowl fitted with the paddle attachment and add the rest of the ingredients, except the pearl sugar
Mix well, then cover the bowl with plastic wrap
Let the dough rise until it doubles in size, setting it in a warm place. This takes about 30 to 60 minutes
After the dough rises add the Belgium sugar
Divide the dough into 12 small balls about 3 to 4 oz each.
Bake in a heated non-stick waffle iron. Use tongs to remove as the sugar gets very hot.
Serve plain like the Belgians or add toppings and lots of them like chocolate syrup, caramel, strawberries and whipped cream, bananas, ice cream…the skies the limit!!!
