Liège Waffles - Prepare from Scratch

      Liège waffles trace their origins to the city of Liège in Belgium, where they have been cherished for centuries. Crafted from a brioche-like dough, these waffles are remarkably soft and buttery, with pearl sugar that slightly melts, forming a delightful crunch and rich, caramelized sweetness. While Liège waffles are delicious on their own, you can enjoy them with any toppings of your choice.

      **Makes 6 waffles**

      - 3¼ cups (406 grams) all-purpose flour

      - 3 tablespoons (36 grams) granulated sugar

      - 1 (0.25-ounce) package (7 grams) instant yeast*

      - ½ teaspoon (1.5 grams) kosher salt

      - ¾ cup (170 grams) unsalted butter, melted and slightly cooled

      - ¾ cup (180 grams) warm milk (120°F/49°C to 130°F/54°C)

      - 1 large egg (50 grams), at room temperature

      - 1 large egg yolk (19 grams), at room temperature

      - 1½ teaspoons (6 grams) vanilla extract

      - 1 cup (156 grams) Belgian pearl sugar

      In the bowl of a stand mixer, whisk together 2¼ cups (281 grams) of flour, granulated sugar, yeast, and salt by hand until combined. Add the melted butter, warm milk, whole egg, egg yolk, and vanilla. Using the paddle attachment, mix on low speed until incorporated. Gradually add the remaining 1 cup (125 grams) of flour and mix until a shaggy dough forms, about 3 to 4 minutes. (The dough will be very soft but should be smooth and not excessively sticky.) Cover and let it rest in a warm, draft-free area (75°F/24°C) for 30 minutes. Transfer the dough to a clean surface and gently mix in the pearl sugar. Divide the dough into 6 portions (approximately 166 grams each).

      Preheat a Belgian waffle iron according to the manufacturer's instructions and apply cooking spray. Lightly flatten one portion of dough and place it on the prepared iron. Cook according to the manufacturer's guidelines until golden brown. Continue with the remaining portions, spraying the iron with cooking spray after cooking every other waffle. Serve warm.

      *We used Red Star® Instant Yeast.

      **Pro tip:** Don’t rush the resting time at the end of step 1. This allows the gluten in the dough to relax, ensuring it spreads evenly in the waffle iron. Cooked waffles can be stored in a resealable plastic bag and frozen for up to 2 months. Reheat them in a 300°F (150°C) oven.

      We'd love to hear how they turned out!