LIÈGE WAFFLES 比利時鬆餅/华夫饼 | How To Make AUTHENTIC Belgian Liège Waffles / Luikse wafels

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

pearl sugar

🥗Healthier: chopped nuts

💰Cheaper: granulated sugar

Chopped nuts add crunch and flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and adds a nutty flavor.

Add yeast into lukewarm whole milk (43 degrees Celsius or 110 degrees Fahrenheit for dry yeast).

Whisk until yeast is dissolved and let it sit until bubbly and foamy.

In a mixing bowl, combine flour, granulated sugar, vanilla sugar, and a pinch of salt.

Mix until evenly combined.

Gradually add softened butter to the mixture.

Gradually add the bubbly milk mixture to the mixing bowl.

Add eggs one by one, ensuring they are at room temperature.

Knead the dough for about 10 minutes until silky smooth.

Shape the dough into a ball, cover it, and let it proof for at least 40 minutes.

Optionally, place a bowl of hot boiling water next to the dough to speed up proofing.

Divide the dough into two equal portions for different sugar types.

For pearl sugar, fold it into the dough manually before mixing.

For makeshift sugar, crush sugar cubes in a Ziploc bag and mix into the dough.

Divide the dough into 12 equal portions, weighing each if desired.

Cover dough balls with a kitchen towel and let rest for 20 minutes until puffy.

Preheat waffle iron to medium-high heat.

Bake waffles for 1.5 to 2 minutes, adjusting heat as needed.

Cool waffles on a cooling rack briefly before serving warm.

Store dough balls in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens