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Make sure the milk is lukewarm, don't get the milk too hot because then the yeast will work less well. Stir the yeast into the lukewarm milk along with a tablespoon of sugar. Wait for the mixture to foam, the yeast is now active.
Sift the flour and baking powder into the bowl of the electric mixer. Add a pinch of salt along with the sachet of vanilla sugar.
Gradually beat in the softened butter, then slowly add the yeast mixture while beating. Add the eggs one at a time and beat until smooth.
Stir in the pearl sugar with a spatula and cover the batter with a clean tea towel. Let the batter rise in a warm place for 45 minutes.
Divide the dough into 14 equal pieces, about 75 grams each. Place the dough portions on a piece of baking parchment and cover. Leave them to rise again for 20 minutes.
Heat the waffle iron and grease it with butter. Place 2 balls of dough on the waffle iron and close it carefully. Bake the waffles until they are a nice golden brown.
Make sure they don't get too dark because they discolour very quickly due to the amount of sugar in them.
Carefully move the waffles to a cooling rack with a fork and repeat for the remaining 12 waffles. Enjoy!
Can you store Liège waffles?
You can store the Liège waffles in a sealed container or resealable bag (let them cool down for a while first). However, they are best when they are still warm.
What is the difference between Liège waffles and Brussels waffles?
A Liège waffle is smaller and contains pearl sugar. The Brussels waffle is larger, rectangular in shape and much fluffier.
Why is there baking powder in these Liège waffles?
Usually, yeast and baking powder are not used at the same time. I do use it for my Liège waffles because the baking powder makes the waffles slightly fluffier. You can omit the baking powder.