Liège waffles

Liège waffles are world-famous. With their buttery flavour and crunchy sugar pearls, they are irresistible. They are at their best fresh out of the iron, but keep a few aside because you can easily take them with you as a tasty snack on the go. Liège waffles are best made in a food processor, because it is a fairly heavy dough that looks a bit like bread dough. The tastiest Liège waffles are made with a nicely risen yeast dough. Allow some extra time for the dough to rise. You can make the dough the night before and leave it to rise overnight in the fridge. The next day, let it rest for 10 minutes at room temperature.
35 min
10 waffles


  • 200 ml milk, heated to body temperature
  • 22 g brown sugar
  • 7 g dry yeast or 21 g fresh yeast
  • 3 eggs, at room temperature
  • 165 g butter, melted
  • 12 g vanilla extract
  • 490 g flour
  • 15 g salt
  • 150 g sugar pearls


Step 1

Let the yeast rise: add it to the lukewarm milk, with the brown sugar. Stir with a fork until the yeast and sugar have dissolved. Leave this for about 10 minutes, until it starts to bubble. This is how you know that the yeast is working. If nothing happens, start again with other yeast. 

Step 2

Start the batter. It will be a non-liquid batter, so it is easiest to work with a food processor. If you don't have one, then get ready for some serious kneading work.

Step 3

Put the flour and the salt in the mixing bowl of your food processor. Mix using the whisk. Add the milk and yeast in a thin stream and mix for about 1 minute on medium speed. 

Step 4

Then add the eggs one by one. Mix each time until the egg is incorporated before adding the next one. Stir the vanilla extract into the butter and pour it into the dough in a thin stream, while continuing to mix slowly. When all the butter has been incorporated, you will have a fairly firm and slightly sticky dough.

Step 5

Remove the dough from the bowl and place it in a clean mixing bowl. Cover the dough with a clean, damp kitchen towel. Leave the dough to rise for 1 ½ to 2 hours in a warm, draught-free place.

Step 6

Knead the icing sugar into the risen dough. Divide the dough into portions of about 90 g and roll them into balls. Place on a clean surface, cover with a damp and clean kitchen towel and leave to rest for another 20 minutes.

Step 7

Prepare your waffle iron. Place the Liège plates into the iron and use the settings button to choose 'Liège'. Choose how light/dark you want your waffles to be. If necessary, start on the lighter side and let them bake a bit browner. With the Texture button, choose whether you want soft or crispy waffles. Press Start. Preheating starts, and as soon as the waffle iron has reached the required temperature, a signal-sound is heard. 

Step 8

Place 2 balls of dough on the plates and close the iron.

Step 9

The timer runs automatically, and when the waffles are ready, it will beep 3 times. Once ready, use non-metallic tongs to remove the waffles from the iron. Eat the Liège waffles warm, then they are at their best.



Couldn’t find any pearl sugar? Break some sugar cubes into pieces, that also works well.  

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