SnackDessert

Gaufre de Liège

Name: Gaufre de Liège
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: belgian
Ingredients: 300 g all-purpose flour; 7 g active dry yeast; 100 ml whole milk lukewarm; 2 pcs egg large; 15 g granulated sugar; 150 g unsalted butter softened; 0.5 tsp salt; 1 tsp vanilla extract; 150 g belgian pearl sugar; 1 tbsp powdered sugar (optional)

These authentic Liège waffles are made with a rich, brioche-like dough and studded with pearl sugar that caramelizes beautifully when baked. Enjoy them warm, plain, or with a light dusting of powdered sugar for a delightful sweet treat.

An original recipe by Forkin

Total time: 2 hr 45 min
Serves: 6
Difficulty: Medium
Per serving: 523 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gall-purpose flour
7 gactive dry yeast
100 mlwhole milk, lukewarm
2 pcsegg, large
15 ggranulated sugar
150 gunsalted butter, softened
0.5 tspsalt
1 tspvanilla extract
150 gbelgian pearl sugar

garnish

1 tbsppowdered sugar(optional)

Equipment

waffle iron · kitchen towel · small bowl · large mixing bowl

The method

Step by step

1
In a small bowl, combine the active dry yeast with the lukewarm whole milk and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
2
In a large mixing bowl, combine the all-purpose flour and salt.
About 1 min
3
Add the eggs and vanilla extract to the yeast mixture.
4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
About 2 min
Cook’s note: A stand mixer with a dough hook can make this easier.
5
Gradually add the softened unsalted butter, piece by piece, mixing until it's fully incorporated and the dough is smooth and elastic.
About 10 min
Cook’s note: This process can take 5-8 minutes of kneading in a stand mixer.
6
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising.
7
Once risen, gently deflate the dough and fold in the Belgian pearl sugar until evenly distributed.
About 2 min
Cook’s note: Avoid overmixing at this stage to keep the pearl sugar intact.
8
Divide the dough into 6-8 equal portions, depending on your desired waffle size.
About 2 min
Cook’s note: You can weigh the dough for more consistent portion sizes.
9
Preheat your waffle iron according to the manufacturer's instructions.
About 5 min
10
Place one portion of dough into the hot waffle iron, close the lid, and cook for 3-5 minutes, or until deeply golden brown and caramelized.
About 20 min
Cook’s note: The pearl sugar will melt and caramelize, creating a delicious crunchy exterior.
11
Carefully remove the cooked waffle and repeat with the remaining dough portions.
Cook’s note: Be cautious as the waffles and iron will be hot.
12
Serve the Gaufre de Liège warm, optionally dusted with powdered sugar.

Per serving

Nutrition

49%Score

Calories: 522.5kcal
Protein: 8.4g
Carbs: 69.6g
Fat: 23.2g
Fibre: 1.7g
Sugar: 31.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover waffles in an airtight container at room temperature.

Reheating

Reheat in a toaster or waffle iron for a few minutes until warmed through and crisp.