Street Food
Gaufre de Liège
Ingredients
- - 500 g Strong white bread flour (4 cups)
- - 20 g Fresh yeast (0.7 oz)
- - 150 ml Whole milk, warm (2/3 cup)
- - 250 g Unsalted butter, softened (1 cup)
- - 2 Large eggs (2)
- - 5 ml Vanilla extract (1 tsp)
- - 8 g Fine sea salt (1½ tsp)
- - 200 g Pearl sugar (1 1/3 cups)
Method
- Dissolve the yeast in warm milk and leave for 5 minutes until frothy.
- In a stand mixer, combine flour and salt. Add the milk mixture, eggs and vanilla, kneading for 5 minutes.
- Gradually add the softened butter, kneading until smooth, glossy and elastic, about 10 minutes.
- Prove covered for 1½ hours until doubled.
- Fold in the pearl sugar gently by hand, distributing it evenly.
- Divide the dough into 8 balls and rest for 15 minutes.
- Preheat the waffle iron until very hot. Cook each ball for 3–4 minutes until deep golden and caramelised, with sugar visibly bubbling at the edges.
- Cool briefly on a wire rack — they are best eaten warm, plain or with toppings.
Introduction: Denser, chewier and sweeter than its Brussels cousin, the Liège waffle is made from a rich brioche-like
dough studded with pearl sugar, which caramelises into a crackly, sticky crust when cooked in a hot waffle
iron.
Cultural Background: Denser, chewier and sweeter than its Brussels cousin, the Liège waffle is made from a rich brioche-like
dough studded with pearl sugar, which caramelises into a crackly, sticky crust when cooked in a hot waffle
iron. It's Belgium's most famous street food, sold from stalls in every town.
Tips: A very hot waffle iron is essential to properly caramelise the pearl sugar without burning the dough. Resist adding batter-style extras like baking powder — this is a yeasted dough, not a batter.
Variations: Serve with melted Belgian chocolate or fresh whipped cream and strawberries as street-stall toppings. Dairy-free version: substitute plant butter and oat milk, though texture will be slightly less rich.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Store in an airtight container for up to 2 days.
Reheating: Warm in a toaster or dry pan for 1–2 minutes to re-crisp before serving.
Nutrition: Per waffle: approx. 420 kcal, 7g protein, 20g fat, 55g carbohydrate, 22g sugar.
FAQs:
Q: Why is my waffle pale instead of caramelised?
A: The waffle iron likely wasn't hot enough; preheat thoroughly before cooking.
Q: Can I freeze the dough balls?
A: Yes, freeze after the pearl sugar is folded in and the dough is portioned; thaw and rest before cooking.