Have you ever had a Liege Waffle? Also known as a Belgian Sugar Waffle, it's a special, caramelized sugar waffle that is perfection all on it’s own. Crispy, rich with just a hint of cinnamon.
Now the liege isn’t going to be the easiest waffle you’ve ever made for a few reasons. First you need to order up one persnickety, mission critical ingredient: Belgian Peal Sugar. Not the Swedish. The Belgian.
The Swedish version has pieces that are a little smaller and don’t work as well for this recipe. I usually order two bags and tuck one away.
The second thing you need to do is not burn yourself. Do not burn yourself. Say it with me, “melted sugar is ridiculously hot and I will not burn myself.” I’ll admit, my first go at these I definitely burned myself more than once. And it hurt.
Second go around, I had my tongs, an oven mitt, and a backup fork for maneuvering the shiny hot waffles out of the iron.
Oh wait. There’s a third thing. These waffles are yeasted. So there’s some rise time you need to factor in. If you get organized, you can make these start-to-finish in about an hour. It does help to have a thermometer for the yeast.
I like the ThermoPro, it's inexpensive, accurate and easy to use. So treat yourself an extra cup of coffee while you let your dough rise. Or better yet, take the dog on a quick spin around the neighborhood.
I don’t think these waffles require much in the way of toppings, but if you're looking to add a little something extra, try these:
So order up some special waffle sugar and let’s make brunch!
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The Liege or Belgian Sugar Waffle
- Prep Time: 60 mins
- Cook Time: 15 mins
- Total Time: 1 hour 15 minutes
- Yield: 8-12 1x
Description
Have you ever had a Liege Waffle? Also known as a Belgian Sugar Waffle, its caramelized sugar makes it crispy and rich with just a hint of cinnamon.
Ingredients
- 1 tbsp. sugar
- ¾ cup almond milk (unsweetened)
- 1 packet active dry yeast
- 3 ½ cups all purpose flour
- ½ tsp. salt
- 1 tsp. vanilla
- 1 ½ tsp. cinnamon
- 8 oz. (2 sticks) vegan butter, softened
- 4 tbsp. water
- 2 tsp. vegetable oil
- 4 tsp. baking powder
- 8 oz. Belgian pearl sugar
Instructions
- Combine sugar and almond milk in a small bowl. Microwave until the mixture is between 95-115 F. Stir the mixture to dissolve the sugar, then add the yeast. Set aside the mixture for the yeast to develop.
- In a large bowl of a stand mixer fitted with the dough hook attachment, combine the flour, salt, cinnamon, and butter.
- In a separate bowl, combine the water, vegetable oil and baking powder. This is your egg replacer mix. Add the egg replacer mix and the developed yeast mix to the mixer bowl. Mix the dough on medium speed for 3-4 minutes or until dough come together smoothly. It should be thick, like pizza dough. If it’s too dry, add another tablespoon or two of almond milk.
- Leave the dough in the mixer bowl to rise. Cover it with a towel and put it in a warm spot for 30-60 minutes to rise. The dough should double in size.
- Once the dough has risen, mix in the Belgian sugar. Form the dough into 8-12 evenly shaped balls, a little smaller than a baseball.
- Warm your waffle iron and bake until crispy brown. Be very careful removing waffles from the iron. The melted caramelized sugar is extremely hot.
- Let waffles cool for a few minutes before serving.
- If the leftover waffles get too cool, the sugar hardens considerably. Just reheat in the toaster and they’ll spring back to life.
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Mai
Hello,
Your recipe sounds yummy!
How much is 1 packet of active dry yeast (in tsp or weight)?
Alanna Wilcox
Can you use eggs if you want instead of the replacement? If so how many top use?
Katie Koteen
Hey Alanna,
You can definitely use real eggs! If that's your preference, you would use 2.
ruchi
and regarding the sugar - may i use brown sugar or normal sugar
ruchi
hey! so im vegetarian.. (don't use egg) but i do use milk.. would i be able to make these waffles with normal milk and butter? using same quantities and method?
Katie Koteen
Hey Ruchi, Regular milk and butter will work just fine, but the sugar needs to be the special Belgian pearl sugar or it won't carmelize quite right. Hope that helps!
Tom
Excellent! Easy egg replacer too.
Katie Koteen
Hey Tom! So glad you liked them!
Joann Evans
Hello! Odd question.. Can the cinnamon be left out? There is a little one that is sensitive to cinnamon that id be making these for 🙂 if its left out does it make a huge difference?
Katie Koteen
Hi Joanne! You can 100% leave the cinnamon out - no harm done 🙂
Carter
Is hand mixing an option for this recipe if I don’t have a mixer? Thanks!
Katie Koteen
Yeah, I think that would work too!
Mim
Perfect! I took a risk and held a waffle night and used this recipe for the first time. No regrets, they were stunning waffles! Worth the extra fuss over a batter version (though I made both).
Katie Koteen
I love making these! I'm so glad they were a hit 🙂
Eric Mooney
Hello Katie --- you have 1 tsp of vanilla listed. But on the directions it doesn't say when to incorporate. I just put it into the dough mixture before i started kneading it in the mixer. Just fyi. I'll let you know how it all goes, especially with the overnight refrigeration. Should work out great.
Katie Koteen
You're absolutely right! In with the dough 🙂 I'll fix up those instructions. TY!!
Eric M
Hello -- after the dough rises, can I refrigerate it overnight to let the dough ferment a little bit? Then take it out and let it warm up for 90 minutes before proceeding with the rest of the recipe?
Katie Koteen
Hey Eric! I WISH I knew more about the temperament of yeast, but I haven't ever attempted the chilling and warming of a yeasted dough. In theory, it sounds as though it would work. If you give a try, report back and let us know how it goes!