Raised waffles with crystals of sugar that
melt into the finished product and produce
a crunch when you bite are one of Europe's
treasures
-Liege Waffles -
and now we have a variety here
made famous by Waffle Love but
at $8 each, you might want to make
a copycat recipe at home.
This isn't some light and fluffy batter waffle
where everyone says, "Give me another one!"
This is a hefty rib sticking waffle that
sings of yeasty goodness.
The batter is raised and then sugar pearls
are kneaded into the batter.
The dough is then shaped into balls and allowed
to rise a little more and the balls are baked
in a Belgian waffle iron. Since the dough is
so thick, turn down the heat on the waffle iron and
bake a little slower. The sugar melts and gives
a fabulous crunch as you bite into the dough.
The favorite is to drizzle the hot waffle with
Biscoff Spread and then top with cream and
berries! - Be still my heart!
These are great for a special breakfast,
a great brunch or we love breakfast foods
for dinner.
I adapted a version found on
I think this is going to become a new
family favorite.
Waffle Love Copycat Recipe
3/4 C milk, scalded and cooled to lukewarm
2 T. water
1 1/2 tsp. sugar
2 tsp. instant yeast
2 large eggs, whisked lightly
1 C. softened butter
3 T. honey
1 T. brown sugar
2 T. white sugar
2 tsp vanilla
4 C. flour
1 pkg. Belgian Pearl Sugar
We can buy these at Waffle Love or
Gygi's Restaurant Supply. Check in your area.)
After the milk has cooled to lukewarm, mix in
the water, sugar and yeast and allow to
proof and get bubbly.
In a large bowl, beat the butter, honey and sugars.
Beat in the eggs and then the vanilla. Add the milk
and yeast mixture and then mix in 2 C. flour. Mix
it until thoroughly mixed. Change to a dough hook
and mix in the remaining dough and let the dough
knead for about 5 minutes. Cover and let rest
at room temperature for at least 4 hours to let the
flavor of the yeast develop. You can also
let the mixture rest in the fridge overnight but
you will need to give it plenty of time to return
to room temperature before baking.
After rising, punch the dough down. It will not
rise a lot, it is a heavy dough. Knead in the pearl
sugar and divide the dough into 10 balls. Cover
and let rest about 20 minutes.
Bake in a greased Belgian waffle iron, turning the
heat down a little so you don't burn the sugar.
Serve as desired.
In Belgium, they eat these plain but we love
Waffle Love's versions with Biscoff Spread,
whipped cream and fresh berries. They are also
great with Nutella, whipped cream and berries.
I will be posting this with
