Waffle dough Liégeoises

Liège waffles are a specialty of Belgium and are well-known to gourmands. It is usually enjoyed at tea time but can also allow you to create a dessert that is both delicious and original simply. Thanks to this waffle batter recipe made of butter, flour, and beaded sugar, you can make sweet waffles worthy of the city of Liège.



-400 g flour
-200 g of soft butter
-15 cl of milk
-2 eggs
-150 g pearl sugar
-25 g fresh baker’s yeast
-1 sachet of vanilla sugar
-1 pinch of salt


Start this Liège waffle dough recipe by warming the milk in a saucepan. Then strain the yeast, checking that the milk is not too hot.

In a salad bowl, mix the flour, whole eggs, vanilla sugar, salt and the milk/yeast mixture prepared in the previous step. Knead the dough well with a spatula. Let the dough swell for 30 minutes under a clean cloth.

Then add the soft butter by kneading by hand. Your butter should not be melted to prevent the dough from being too sticky. Finally, add the pearl sugar, mix and divide the dough into 12 small balls.

Let the waffle batter recipe 15 minutes longer then cook in a waffle maker for 1 to 2 minutes per waffle. Serve your Belgian waffle hot or warm for dessert.

  • TIPS

Liège waffles are generally tasted natures. However, you can also serve them with a red fruit coulis, whipped cream, melted chocolate or ice cream or caramel topping. You can keep your waffle recipe for a few days in a closed container, away from air and light but at room temperature. Also, remember to pack them in cellophane so they stay soft before reheating in the oven.

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