We usually talk about Belgian Waffles, and the fact is there are two types of Belgian waffles. Brussels waffles, which are lighter, crisper and have larger pockets. The yeast and the beaten egg whites which are folded into the batter work together to produce a light crisp waffle. The Liège waffle is a richer, denser, and sweeter waffle. They have pieces of pearl sugar which caramelize on the outside of the waffle when baked. It’s oval-shaped, and smaller waffle than the Brussels waffle, based more on a dough than a batter. It is the most common type of waffle available in Belgium and prepared by street vendors across the nation.
Today I am sharing with you two versions of this recipe. The first is for me the ultimate recipe. I have tried many over these eight years of blogging, several waffle irons have fallen in the line of duty, and I can say that this is the best recipe for Liege waffles I have ever tasted.
The second version is a Stuffed Liege waffles . Stuffed with nutella, indeed. (What else?) I found this idea on a video by the Belgian Waffle Iron Store
{Liege waffles}
Prep time: 10 min (plus 1 hour the dough needs to rest)
Cooking time: 3 min (each)
Yield: 16 waffles
Ingredients
- 400 g all purpose flour
- 25 g fresh yeast
- 125 ml milk
- 125 ml water
- 25 g icing sugar
- 1 egg
- 100 g all purpose flour
- 25 g honey
- 5 g salt
- 1,5 g baking soda (1/4 tsp)
- 250 g butter, room temperature
- 1 tsp vanilla extract
- 300 g pearl sugar
First dough:
Second dough:
Directions
- Place the ingredients of the first dough in a large bowl. Mix roughly and let sit for 15 minutes
- Add the remaining ingredients, but pearl sugar. Mix until combined. Cover the mixing bowl with plastic wrap and let the dough rest in a warm place for about sixty minutes.
- Kneading very gently, incorporate the sugar pearls just enough to get them evenly distributed in the dough.
- Divide the dough into 16 equal pieces (90 g each), gently forming them into balls. Let the dough balls rest for 15 minutes. Preheat your waffle iron, place a ball of dough in each square, and cook each waffle for about 3 minutes.
- Set the waffles on a cooling rack as they come out of the iron to promote a crispy exterior. Serve warm with icecream and chocolate syrup
{Nutella filled Liege Waffles}
Prep time: 30 min (plus 1 and half hour the dough needs to rise)
Cooking time: 2 min (each waffle)
Yield: 12 waffles
Ingredients
- 450 g all purpose flour
- 25 g fresh yeast
- 250 ml milk
- 1 egg
- 100 g all purpose flour
- 150 g butter, room temperature
- 5 g salt
- 100 g sugar
- Nutella
First dough:
Second dough:
Filling:
Directions
- Place the ingredients of the first dough in a large bowl. Mix and knead for about 5 minutes. Let dough rest, covered with a cloth, for about an hour
- Add the remaining ingredients and knead for another 5 minutes. Cover the mixing bowl and let the dough rest in a warm place for about 30 minutes.
- Divide the dough into 12 equal pieces (80 g each). On a floured surface, roll out each portion with a rolling pin to form a rectangle, double the size of the waffle maker. Brush the sides of the dough with water. Fill half of the dough with Nutella. Fold over and and seal using your fingers. Preheat your waffle iron, place the prepared waffle pockets in the waffle maker, and cook each waffle for about 2 minutes. Please find here a video from the Waffle Iron Store showing the process
- Set the waffles on a cooling rack as they come out of the iron and serve
NOTES:
- My new book “Chocolate” has just been released and is available in Amazon and in The book depository (in Spanish)
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
These look yummy, altho I would not put nutella on my breakfast (our youngest loves Nutella on her waffles). Congrats on your book!
These look great and gorgeous photos!
These waffles make my mouth water! They sound delicious and you photographed them absolutely beautifully! 🙂