belgian waffle

These Copycat Waffle Love Liège Waffles are made from a rich, yeast-based brioche dough with Belgian pearl sugar kneaded into it to create a crunchy, caramelized sweetness around the individual pockets and ridges of each waffle.  Top them with Biscoff cookie butter, a big scoop of freshly whipped cream, raspberries and sliced strawberries for an incredible dessert or a super decadent breakfast!

Copycat Waffle Love Liège Waffles

milk

water (lukewarm)

sugar

active dry yeast

eggs (room temperature)

Tablespoons honey

Tablespoons vanilla extract

salt

Tablespoons brown sugar

salted butter, (softened)

bread flour

Belgian Pearl Sugar

heavy whipping cream

vanilla extract

Cookie butter

Nutella

Raspberries

strawberries

Cinnamon & sugar

Bananas

Combine the milk, water, sugar and yeast in the bowl of a stand mixer and stir together.  Let the yeast proof for 5 minutes without stirring.

Add the eggs, honey, vanilla and salt and use the paddle attachment to beat everything together on medium speed until combined.

Add the brown sugar and softened butter and beat again for with the paddle attachment for 1-2 minutes.  The butter will not entirely combine with the other ingredients but don't worry just yet.

Add in 1 cup of the flour and beat for 2 minutes with the paddle attachment until a smooth batter forms and the butter and flour have combined with the other ingredients.  Add another 1 cup of flour and beat until it is incorporated, then switch to the dough hook and add the remaining 2 cups of flour.  Knead the waffle dough until it comes together in a smooth ball on the dough hook and is no longer sticking to the sides of the bowl.

Lift the dough from the bowl of the stand mixer and lightly grease the bowl, then return the dough to the bowl.  Cover the bowl tightly with plastic wrap and let it sit on the counter at room temperature for about 3 hours to rise, until doubled in size.

Punch down the dough (literally, just make a fist and stick it way down into the center of the dough), then cover it with plastic wrap again and stick it in the refrigerator for at least 6 hours but anywhere up to 14-16 is fine.

Heat your waffle iron on it's lowest setting.  While the iron is heating, knead the Belgian pearl sugar into the cold waffle dough.  This will take some effort as the dough will be quite stiff but don't worry if it all the sugar doesn't seem to want to go into the dough.  Just leave it in the bottom of the bowl and after dividing the dough into 10-12 individual portions, you can roll each portion in the remaining sugar to use it all up.

Shape each portion of dough into a disc and set it on the hot waffle iron.  Press the iron down and cook the waffle until golden brown.  On my waffle iron, I can cook four waffle at a time and it takes about 4 minutes but you might need to adjust based on your particular waffle iron and heat setting.  I do not recommend cooking these on the higher temperature settings of your waffle iron.

Remove waffles from the waffle iron and top with Biscoff spread, whipped cream and fruit (or whatever toppings you want) or keep warm in a 200 degree oven until ready to serve.

Waffle Dough

In the clean bowl of your stand mixer, beat the heavy whipping cream on high speed with the whisk attachment, gradually adding the sugar and vanilla, until whipped cream forms.  You want it more on the stiff side so it should be able to easily hold it's shape and support the weight of berries once it is scooped onto each waffle.

Sweetened Whipped Cream

https://www.youtube.com/watch?v=RadSgehntDI

These Copycat Waffle Love Liège Waffles are made from a rich, yeast-based brioche dough with Belgian pearl sugar kneaded into it to create a crunchy, caramelized sweetness around the individual pockets and ridges of each waffle. 

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Top your #liege #belgian #waffles with Biscoff cookie butter, a big scoop of freshly whipped cream, raspberries and sliced strawberries for an incredible dessert or a super decadent breakfast!

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How to Make Liege Waffles

These easy homemade Belgian waffles come together in no time at all and they result in crisp, beautifully bronzed waffles that are the perfect base for any of your favorite  toppings. The batter for these, quite literally, comes together in a few stirs.

When it comes to the milk, use whole milk (full-fat)— it works best here. If you’ve buttermilk, feel free to use that instead. I’d steer clear of the lemon / vinegar and milk substitute; it’s okay to use a powdered buttermilk substitute, however.

Oil is best for making these; butter just won’t cut it. If you’ve the time to make clarified butter, it works well here. For those of us that haven’t the time to do so for a batch of waffles, feel free to use any neutral-tasting oil. I used sunflower oil, but vegetable oil, canola, etc. would work well too. For a bit of flavor, coconut oil is a great option.

If you’re making a double batch, and want to keep your waffles warm, preheat the oven or toaster oven to 350ºF/ 180ºC and switch it off once it’s preheated. After that, make the waffles as per the directions and put them in the warm oven on a wire rack set on a rimmed baking sheet (avoid stacking them). I’ve also been known to put the cooked waffles straight onto the oven rack in the warm oven– whatever works best for you.

Easy Homemade Belgian Waffles Recipe

all-purpose flour

white sugar

baking powder

fine grain sea salt

egg,

Preheat the Belgian waffle iron according to the...

Preheat the Belgian waffle iron according to the manufacturer’s instructions.In a large bowl (I use one with a lip for easy pouring), whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large glass measuring cup or bowl,...

In a large glass measuring cup or bowl, gently whisk together the milk, oil, egg, and vanilla until smooth and combine. Pour the wet ingredients (egg mixture) into the flour mixture and stir together with a wooden spoon or silicone spatula, until just combined. The mixture will appear thick and lumpy, this is normal; don’t over-mix the batter.

Once the waffle iron has preheated, using a...

Once the waffle iron has preheated, using a pastry brush, coat the inside (top and bottom) of the iron with oil. Pour enough batter into the waffle iron to just cover the waffle grid. Close the iron and cook the waffle as per the manufacturer’s instructions, about 3-5 minutes, until golden brown.

To prevent the waffles from getting soggy, toss...

To prevent the waffles from getting soggy, toss them— one at a time— back and forth between your hands a few times to help release any steam. Continue on with the rest of the batter until done.

Serve right away with butter and maple syrup,...

Serve right away with butter and maple syrup, berries, or any of your favorite toppings.

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Copycat Waffle Love Liège Waffles

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Top 2 belgian waffle recipes from across the web

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The most viewed belgian waffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine