Liege Belgian Waffles Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, giving the waffles their light and airy texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Eggs: Adds richness and helps bind the dough together.

Unsalted butter: Adds flavor and richness to the waffles.

Sugar: Sweetens the dough and helps with browning.

Vanilla extract: Adds a hint of vanilla flavor to the waffles.

Salt: Enhances the overall flavor of the waffles.

Pearl sugar: Creates the signature crunch and caramelization in the waffles.

When incorporating the pearl sugar into the dough, make sure to fold it in gently to avoid breaking the large crystals. This will ensure that the sugar remains intact, creating delightful pockets of caramelized sweetness throughout the waffles. Additionally, when preheating your waffle iron, ensure it reaches the optimal temperature to achieve a crisp exterior while maintaining a soft, fluffy interior.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the waffles denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and does not need to be activated in warm liquid.

• warm milk - Substitute with warm almond milk: Almond milk is a dairy-free alternative that works well in most baking recipes.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a vegan alternative that helps bind the ingredients.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a slight coconut flavor.

• sugar - Substitute with honey: Honey is a natural sweetener that can add a different depth of flavor, though it will make the batter slightly more liquid.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may provide a slightly different mineral content.

• pearl sugar - Substitute with crushed sugar cubes: Crushed sugar cubes can mimic the texture and caramelization of pearl sugar.

• Allow the waffles to cool completely on a wire rack. This prevents condensation and keeps them from becoming soggy.

• For short-term storage, place the waffles in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• For longer storage, wrap each waffle individually in plastic wrap or aluminum foil. This helps maintain their texture and flavor.

• Place the wrapped waffles in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store the waffles in the freezer for up to 2 months. This ensures they remain fresh and delicious.

• To reheat, preheat your oven to 350°F (175°C). Place the frozen waffles directly on the oven rack or a baking sheet. Heat for about 10 minutes or until warmed through and crispy.

• Alternatively, you can use a toaster or toaster oven. Toast the frozen waffles on a medium setting until they are heated and crispy.

• Avoid using a microwave for reheating as it can make the waffles soggy and chewy.

• Serve the reheated waffles with your favorite toppings, such as fresh fruits, whipped cream, or a drizzle of maple syrup.

• Enjoy the delightful taste and texture of your Liege Belgian waffles even after storing and freezing!

• Oven Method: Preheat your oven to 350°F (175°C). Place the waffles on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through and slightly crispy.

• Toaster Method: For a quick and easy reheat, pop the waffles into a toaster. Toast on a medium setting until they are warm and crisp. This method works best if the waffles are not too thick.

• Microwave Method: Place the waffles on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 30-60 seconds, checking halfway through to ensure they are evenly heated.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the waffles in the skillet and cook for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the waffles in the air fryer basket in a single layer. Cook for 3-5 minutes, or until they are heated through and crispy.

• Small bowl: Use this to dissolve the yeast in warm milk and let it stand until frothy.

• Large bowl: This is where you will mix the flour and salt, and then combine all the ingredients to form the dough.

• Whisk: Helpful for mixing the yeast and milk together until frothy.

• Wooden spoon: Ideal for stirring the ingredients together once they are in the large bowl.

• Measuring cups: Essential for accurately measuring the flour, milk, and other ingredients.

• Measuring spoons: Use these to measure out the vanilla extract and salt.

• Waffle iron: This is where you will cook the dough portions until they are golden brown and crisp.

• Knife: Useful for dividing the dough into portions before cooking.

• Plastic wrap: To cover the dough while it rises.

• Spatula: Handy for removing the waffles from the waffle iron once they are cooked.

• Cooling rack: Place the cooked waffles here to cool slightly before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline your process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Preheat the waffle iron early: Turn on your waffle iron while the dough is rising to ensure it's ready when you are.

Batch cooking: Cook multiple waffles at once if your waffle iron allows, reducing overall cooking time.

Store and reheat: Make extra waffles and freeze them. Reheat in a toaster for a quick treat later.