Liege Waffles Recipe

Liège waffles are typical of the Belgian capital and are one of the most consumed waffles by Belgians. Although Belgian waffles (named after Brussels waffles) are also very famous, there are several differences between the two types, therefore, in the final section of this recipe we provide you with the main differences between them. Do not hesitate any longer, if you want to start with your hands in the dough, try this fantastic recipe for Liège waffles.

We teach you how to make original Liege waffles. You will love them!

Ingredients to make Liege Waffles:

• 100 milliliters of warm milk
• 10 grams of fresh yeast
• 250 grams of flour
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 tablespoon of honey
• 1 egg
• 150 grams of unsalted butter at room temperature
• 100 grams of pearl sugar

How to make Liege Waffles:

1. To start with the Liège waffles recipe, you must first dissolve the yeast in warm milk.
2. Tip: remember that the milk should not be hot, just slightly lukewarm.
3. In the bowl of the mixer, mix the flour together with a pinch of salt and another of cinnamon. Stir lightly with a wooden spoon.
4. Add the tablespoon of honey, the yeast dissolved in the milk and the egg.
5. Put the dough hook of your mixer and proceed for 5 minutes until everything is well integrated.
6. Go adding the softened butter little by little, does not put all at once, better little by little and when you have integrated the previous one.
7. When all the butter is integrated, let it knead for 10 minutes at medium power.
8. When you have obtained an elastic and uniform mixture, cover with plastic wrap and leave to rest in a warm place without drafts for 1 hour and 30 minutes.
9. When the resting time has passed, remove the plastic wrap and add the pearl sugar to the Liege waffle batter.
10. Next, mix with a floured wooden spoon until the sugar is well integrated.
11. Line a tray with parchment paper and separate the Liege waffle batter into 8 equal portions. Then, flour your hands to form the eight servings.
12.  If you wish, you can also form the portions with a spoon. Go depositing the portions on the tray and cover with another baking paper on top.
13.  Then let it rest for 30 minutes in a warm, draft-free place.
14. After 30 minutes, heat your waffle maker and add one of the Liege waffle balls to each hole.
15. However, you won’t need to roll out the balls of dough; they will do it by themselves once you close the lid.
16.  Let cook for 5 minutes and, although the time is indicative, it will depend on the power of your waffle maker.
17. Tip: the waffles should be golden brown.
18. Let warm or cool completely to consume the Liège waffles. You can also freeze leftovers.
19.  If you like they warm and they have already cooled, you can hear them for a few seconds in the microwave. Serve your delicious Liege waffles!

Difference between the Liège waffle and the Brussels waffle

We explain the clearest differences between these two types of waffles, the Liège waffle and the Brussels waffle. On the one hand, the one from Liège differs especially for the pearl sugar that is used to make it, essential for making authentic Liège waffles. They are much sweeter than the so-called “Belgian”, precisely because they have that extra addition of sugar, which is why they are ideal to take alone. Their dough is much thicker than the Belgian ones. The Liège waffle, its origins date back to the 18th century, while the Belgian waffle was created in the 19th century and became very famous at the Universal Exhibition in Brussels in 1958.