If you have ever savored the delight of a perfectly caramelized, pillowy waffle with delightful pockets of pearl sugar, then you know just how magical the Liege Pearl Sugar Waffles Recipe truly is. This recipe delivers waffles that are crisp on the outside, tender and chewy inside, with those enchanting bursts of sweetness from the pearl sugar—making each bite a little celebration. Simply put, it’s a beloved classic that transforms breakfast or brunch into a moment worth savoring again and again.
Ingredients You’ll Need
The magic of the Liege Pearl Sugar Waffles Recipe lies in its simplicity, drawing on essential ingredients that create irresistible texture and flavor. Each component plays a critical role, from the warm milk nurturing the yeast to the generous pearl sugar that gives these waffles their signature caramelized crunch.
- All-purpose flour, 4 cups: Forms the hearty base of the dough, giving structural chewiness and balance.
- Cinnamon, 3/4 tsp (optional): Adds a subtle warm spice note for extra depth, but feel free to skip it if you prefer classic sweetness.
- Kosher salt, 2 1/4 tsp: Enhances overall flavor and balances the sweetness beautifully.
- Warm whole milk, 1 cup: Activates the yeast gently, ensuring a fluffy and tender waffle texture.
- Active dry yeast, 2 1/4 tsp: The driving force behind the dough’s rise and airy crumb.
- Granulated sugar, 2 tbsp: Helps yeast activation and adds subtle sweetness.
- Large eggs, 2 beaten: Bring richness, moisture, and structure to the dough.
- Vanilla extract, 1 tbsp: Lifts the flavor profile with its sweet, aromatic warmth.
- Salted butter, 1 cup (2 sticks), very soft: Adds richness and buttery tenderness throughout the dough.
- Pearl sugar, 1 3/4 cups: The star ingredient for signature crunchy, caramelized pockets in every waffle.
- Powdered sugar, for rolling and dusting: Prevents sticking when shaping and lends a final beautiful snowy finish.
How to Make Liege Pearl Sugar Waffles Recipe
Step 1: Prepare the Dry Ingredients
Begin by combining the flour, cinnamon (if using), and kosher salt in a large bowl or stand mixer bowl. Stir these dry ingredients together thoroughly and create a well in the center to prepare for the liquid mixture.
Step 2: Activate the Yeast
Warm the whole milk until it feels lukewarm but not hot to the touch. Pour this warm milk into the well you made in the dry ingredients. Add the active dry yeast and the granulated sugar, gently stirring the mixture together. Let it sit undisturbed for about five minutes until the yeast froths up, signaling it’s alive and ready. If it’s not frothy, set aside for another five minutes or consider starting over with fresh yeast.
Step 3: Add Wet Ingredients
Whisk the beaten eggs lightly into the milk-yeast mixture, then stir in the vanilla extract for that lovely aromatic boost. This wet mixture will give your dough richness and fragrance.
Step 4: Mix the Dough
Combine everything together by stirring the wet and dry ingredients with a spoon or hand mixer beaters until the dough just begins to come together.
Step 5: Knead and Incorporate Butter
Switch to a dough hook attachment or knead by hand until the dough forms a rough ball. With the mixer running on low, add the very soft butter one tablespoon at a time, ensuring each addition melts fully into the dough before the next. This step creates a lush, stretchy dough full of buttery goodness and should take about five minutes.
Step 6: First Rise
After fully incorporating the butter, continue kneading for three more minutes to develop elasticity. Scrape down the bowl, cover tightly with plastic wrap, and let the dough rest in a warm spot for 30 minutes to rise gently.
Step 7: Divide Dough
Prepare a baking sheet lined with a silicone mat or well-greased surface. Divide the dough into seven equal portions, roughly seven ounces each, and place them spaced apart on the sheet.
Step 8: Second Rise
Spray plastic wrap with nonstick spray and lightly cover the dough balls. Let them rise in a warm place for about an hour until puffy and lovely.
Step 9: Incorporate Pearl Sugar
Divide the pearl sugar evenly into seven portions and gently knead each portion into one dough ball. This step is key to getting those caramelized sugar bursts woven directly into the waffle.
Step 10: Preheat Equipment
Preheat your waffle iron to the recommended temperature. Meanwhile, preheat your oven to 170°F and place a wire rack inside. This setup will keep your cooked waffles warm and crisp.
Step 11: Shape and Sugar the Dough
Generously coat each dough ball with powdered sugar by rolling it around in a bowl—this prevents sticking and adds a delicate outer sweetness.
Step 12: Cook the Waffles
Place a sugared dough ball right into the center of your preheated waffle iron without adding any extra grease. Press the lid down firmly and cook for anywhere between 2 to 5 minutes, until the waffle turns a deep golden brown with caramelized edges.
Step 13: Keep Warm and Serve
Carefully transfer the hot waffle to the wire rack in the oven and repeat with the remaining dough balls. Once all waffles are cooked, dust them lightly with powdered sugar and serve while warm.
How to Serve Liege Pearl Sugar Waffles Recipe
Garnishes
Simple is stunning here—dusting with powdered sugar is perfect, but fresh strawberries, a drizzle of Nutella, or a handful of whipped cream can each elevate your waffles beautifully. Avoid maple syrup, as it can overwhelm the delicate caramelized sugar pockets.
Side Dishes
Pair your Liege Pearl Sugar Waffles Recipe with fresh fruit, a cup of strong coffee, or even a savory side like crispy bacon for a balance that makes brunch feel extra special and indulgent every time.
Creative Ways to Present
Stack these waffles with layers of fresh fruit and whipped cream in between for an impressive waffle tower at your next brunch. Alternatively, slice them into bite-sized pieces for a fun waffle bite platter at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Liege waffles keep well in an airtight container at room temperature for up to two days. This way, you can enjoy their caramelized goodness even without freshly baking every time.
Freezing
For longer storage, freeze cooked waffles in a single layer on a baking sheet, then transfer to a sealed freezer bag. They freeze well for up to two months without compromising texture or flavor.
Reheating
Reheat frozen or stored waffles in a toaster or oven at 350°F to bring back that fresh-from-the-iron crispiness. This will revive the caramelized pearl sugar pockets perfectly.
FAQs
What is pearl sugar and why is it important in this recipe?
Pearl sugar consists of coarse, hard sugar crystals that do not melt easily. In the Liege Pearl Sugar Waffles Recipe, these pearls caramelize during cooking, creating delicious crunchy pockets inside the waffle—giving them their signature sweetness and texture.
Can I use instant yeast instead of active dry yeast?
While active dry yeast gives you a reliable and traditional rise, you can substitute instant yeast by using slightly less and mixing it directly with the flour. However, expect the dough to rise a little faster, so keep an eye on its progress.
Is it necessary to use salted butter?
Salted butter brings an added layer of flavor to the dough, enhancing the overall taste. If you only have unsalted butter, simply add a pinch more salt to the dry ingredients to balance flavors.
Why don’t you recommend maple syrup with these waffles?
Because the Liege waffles are already richly sweetened by the caramelized pearl sugar, maple syrup can overwhelm the delicate balance of flavors and make the waffles overly sweet.
Can I make this recipe gluten-free?
Traditional Liege waffles rely on gluten for their chewy, tender texture. While gluten-free flours are available, substituting will significantly alter the texture and rise. Experiment with a blend designed for yeast doughs, but expect a different result.
Final Thoughts
I hope this passionate dive into the Liege Pearl Sugar Waffles Recipe inspires you to bring these sweet, buttery wonders into your kitchen. Once you experience the unique texture and caramelized sweetness embedded right into each bite, you’ll understand why this recipe is such a cherished favorite. So grab your waffle iron, dust off that pearl sugar, and get ready to make mornings a whole lot more delicious!
Print
Liege Pearl Sugar Waffles Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 7 waffles
- Category: Breakfast
- Method: Baking
- Cuisine: Belgian
Description
This Liege Pearl Sugar Waffles recipe produces rich, caramelized waffles with a soft, stretchy dough studded with sweet pearl sugar chunks. These Belgian-style waffles have a deep golden brown exterior and buttery flavor, perfect for a special breakfast or dessert treat. The dough is yeast-leavened and enriched with butter, eggs, and vanilla, creating a tender and flavorful bite with a satisfyingly crunchy sugar crust.
Ingredients
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
- Powdered sugar, for rolling dough and dusting
Wet Ingredients
- 1 cup whole milk, warm but not hot
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1 cup salted butter (2 sticks), very very soft
Instructions
- Prepare the Dry Ingredients: In a large bowl or stand mixer bowl, combine the flour, cinnamon, and kosher salt. Stir together well and create a well in the center to prepare for the wet ingredients.
- Activate the Yeast: Warm the milk until lukewarm but not hot. Pour it into the well. Add the active dry yeast and granulated sugar, gently stirring the mixture. Let it sit for 5 minutes until the yeast becomes frothy, indicating it is activated. If not frothy, allow another 5 minutes or start over with fresh yeast.
- Add Wet Ingredients: Crack the eggs into the milk-yeast mixture and whisk lightly. Stir in the vanilla extract thoroughly to combine.
- Mix the Dough: Using a spoon or hand mixer beaters, incorporate the wet and dry ingredients together until the dough just comes together.
- Knead and Incorporate Butter: Switch to a dough hook or knead by hand. Knead the dough until it starts to form a cohesive dough. With the mixer on low, add the very soft butter 1 tablespoon at a time, ensuring each portion is fully absorbed before adding more. This will take about 5 minutes and produces a rich, stretchy dough.
- First Rise: After the butter is fully incorporated, continue kneading gently for another 3 minutes. Scrape down the bowl, cover it with plastic wrap, and let the dough rest in a warm spot for 30 minutes to rise.
- Divide Dough: Prepare a large baking sheet with a silicone mat or lightly grease it. Divide the dough into 7 equal portions, approximately 7 ounces each, and place them spaced apart on the baking sheet.
- Second Rise: Lightly spray plastic wrap with nonstick spray and loosely cover the dough portions. Let them rise in a warm place for 1 hour until slightly puffed.
- Incorporate Pearl Sugar: After the second rise, divide the pearl sugar evenly among the 7 dough sections. Gently knead one portion of pearl sugar into each dough piece to distribute the sugar evenly.
- Preheat Equipment: Preheat your waffle iron according to manufacturer instructions. Also preheat your oven to 170°F and place a wire rack inside for keeping the waffles warm after cooking.
- Shape & Sugar the Dough: Place powdered sugar in a bowl. Roll each dough ball generously in powdered sugar before cooking to add sweetness and help create a delicate crust.
- Cook the Waffles: Place a sugared dough ball in the center of the preheated waffle iron—no additional greasing is needed. 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 hot waffle and transfer it to the wire rack inside the warm oven to keep warm while you cook the remaining waffles.
- Serve: Dust the waffles with powdered sugar and serve warm. They are delicious on their own or topped with strawberries, Nutella, or other preferred toppings. Avoid maple syrup as it does not complement the caramelized sugar well.
- Cleanup: While the waffle iron is still hot, pour a little water onto it to dissolve burnt sugar residue. Use a brush or chopstick to gently clean as needed. Carefully pour out the water once cooled.
Notes
- Make sure your milk is warm but not hot when activating the yeast to avoid killing it.
- The butter must be very, very soft to fully incorporate into the dough; otherwise, the texture will suffer.
- Do not grease the waffle iron before cooking as the sugar caramelizes and prevents sticking naturally.
- Powdered sugar rolling helps add sweetness and create a delicate crisp outer crust.
- Keep cooked waffles warm in a low oven to serve them fresh and crisp.
- Do not use maple syrup as a topping; it does not blend well with the caramelized sugar texture.
- Cleaning the waffle iron while hot with water helps remove burnt sugar with ease.
