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Crispy Authentic Liege Belgian Waffles Easy Homemade Recipe with Caramelized Pearl Sugar

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These crispy authentic Liege Belgian waffles feature a chewy, buttery dough with caramelized pearl sugar pockets that create a perfect crunchy, sweet crust. Ideal for weekend breakfasts, brunches, or sweet treats, this recipe is quick, easy, and delivers nostalgic comfort.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¾ cup (180 ml) warm whole milk (about 100°F/38°C)
  • 2 tablespoons granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (150 g) pearl sugar (preferably Belgian pearl sugar)
  • ½ teaspoon salt

Instructions

  1. Activate the yeast by combining warm whole milk, active dry yeast, and granulated sugar in a small bowl. Stir gently and let sit for 5-10 minutes until foamy.
  2. In a stand mixer bowl, combine all-purpose flour and salt. Add the yeast mixture, eggs, and vanilla extract. Mix on low speed until combined, then knead on medium speed for about 5 minutes until dough is smooth and elastic.
  3. Gradually add softened unsalted butter in small chunks while mixing on low. Continue kneading for 5-7 minutes until butter is fully incorporated and dough is shiny and elastic.
  4. Transfer dough to a lightly greased bowl, cover, and let rise in a warm place for 45-60 minutes until doubled in size.
  5. Gently fold pearl sugar into the dough by hand, distributing evenly but keeping sugar chunks intact.
  6. Preheat the Liege waffle iron according to manufacturer instructions. Lightly brush with melted butter if needed to prevent sticking.
  7. Scoop about ¼ cup (60 g) of dough onto the center of the waffle iron. Close lid and cook for 3-5 minutes until golden brown and caramelized. Avoid opening early to prevent sticking.
  8. Transfer waffles to a wire rack to cool slightly, allowing the caramelized sugar to harden for a perfect crunch. Serve warm with desired toppings.

Notes

Use softened butter for best dough texture. Warm milk should be about 100°F (38°C) to activate yeast properly. Fold pearl sugar gently by hand to preserve chunks. Adjust cooking time based on your waffle iron’s heat. Dough can be prepared ahead and frozen before adding pearl sugar.

Nutrition

Keywords: Liege waffles, Belgian waffles, pearl sugar waffles, caramelized sugar waffles, homemade waffles, crispy waffles, breakfast recipe

Find it online: https://flurpchef.com/crispy-authentic-liege-belgian-waffles-easy-homemade-recipe-with-caramelized-pearl-sugar/