Belgian Liege Waffles: Pearl-Sugar Waffles That Freeze and Toast for School Mornings

In a stand mixer bowl, whisk together the lukewarm milk, yeast and brown sugar. Let stand 5 minutes until foamy.

Serves 6 (12 waffles)

Ingredients

• 3 1/2 cups (450g) all-purpose flour
• 2 1/4 tsp (1 packet) instant yeast
• 3/4 cup (180ml) whole milk, lukewarm
• 2 large eggs, room temperature
• 1/4 cup (50g) light brown sugar
• 1 tsp vanilla extract
• 3/4 tsp fine sea salt
• 1 cup (225g) unsalted butter, softened
• 1 1/4 cups (250g) Belgian pearl sugar
• Neutral oil, for the waffle iron
• Sliced strawberries or maple syrup, to serve (optional)

Instructions

1. In a stand mixer bowl, whisk together the lukewarm milk, yeast and brown sugar. Let stand 5 minutes until foamy.
2. Add the eggs, vanilla, salt and about half the flour. Mix on low with the dough hook until a shaggy dough forms, then add the remaining flour and knead 3 minutes.
3. Add the softened butter a few pieces at a time, kneading until fully absorbed and the dough is smooth, sticky and glossy, about 5 minutes.
4. Cover the bowl and let the dough rise in a warm spot until doubled, 1 1/2 to 2 hours (or refrigerate overnight for a stronger flavor).
5. Deflate the dough and gently knead in the pearl sugar just until evenly distributed. Divide into 12 balls (about 110g each) and rest 15 minutes.
6. Preheat a Belgian waffle iron to medium and brush lightly with oil. Cook one ball at a time for 3 to 4 minutes until deep golden and the sugar has caramelized on the surface.
7. Cool on a wire rack. To freeze, lay the cooled waffles in a single layer on a tray until firm, then bag them. Reheat straight from frozen in a toaster for 2 minutes on a school morning.
8. Serve warm, plain or with sliced strawberries. They are already sweet, so syrup is optional.
9. Liege waffles come from the eastern Belgian city of the same name, where they are sold from street carts and eaten out of hand. Unlike the light, crisp Brussels waffle, this is a rich brioche dough studded with pearl sugar that melts into crunchy caramel pockets on the iron. Because the dough is yeasted, the waffles freeze and reheat beautifully, which makes a weekend batch an easy hot breakfast on rushed school mornings.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 7g
• Fat: 18g
• Carbohydrates: 56g
• Fiber: 1g
• Sugar: 24g
• Sodium: 180mg