Liege Waffles
By Lars Own Belgian Pearl Sugar
Liege Waffles
By Lars Own Belgian Pearl Sugar
- 3½ cups flour
- 2¼ teaspoons active dry yeast
- ¾ cup milk (lukewarm)
- 8 oz. (2 sticks) butter, softened
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon vanilla
- Cinnamon (optional)
- 1 bag Lars Own Belgian pearl sugar (8 oz.)
A classic of Belgian cuisine, Liege waffles (also known as Belgian sugar waffles) have a distinctive crunchiness thanks to the pearl sugar which caramelizes as it cooks. Serve plain or top with chocolate syrup, Nutella, fruit, ice cream or whipped cream. Enjoy!
Dissolve the yeast in the milk then gradually add all ingredients except the sugar. Let rise until dough doubles in size (approximately 30 minutes), then add sugar. Divide into small patties (3 to 4 oz. each), then cook on a heated waffle maker until golden and crisp.
Caution: Be careful when removing waffles from the waffle maker. Melted or partially melted sugar is very hot.
Dissolve the yeast in the milk then gradually add all ingredients except the sugar. Let rise until dough doubles in size (approximately 30 minutes), then add sugar. Divide into small patties (3 to 4 oz. each), then cook on a heated waffle maker until golden and crisp.
Caution: Be careful when removing waffles from the waffle maker. Melted or partially melted sugar is very hot.