Liege Waffle Update


The Liege Waffle recipe that I had posted (click here), while good still left something to be desired. The waffles were simply too dense. The waffles we had in Belgium were much lighter. So the quest continued. However, one of Baker Bettie’s comments on her original recipe got me going in a different direction. What she had mentioned is that she took a sweet, yeasty bread recipe and modified it.

So, using the trusted King Arthur Baking Cookbook, I went ahead and used a Cinnamon bread recipe(without the cinnamon) and threw in the broken sugar cubes at the end. This time the results were MUCH better. The waffles were lighter and had close to the right consistency.

Here is the recipe.

INGREDIENTS (for about a dozen waffles)

3 cups unbleached all-purpose flour

1/2 cup sugar

2 tsp instant yeast

1 tsp salt

1 cup warm milk

1/4 cup melted butter

1 large egg

1 tsp baking powder

3 oz sugar cubes roughly broken up


  1. In a large bowl, mix the flour, sugar, yeast and salt.
  2. In another bowl whisk the milk, butter and egg.
  3. Combine the wet and dry ingredients and let the mix rest for an hour.
  4. Add the baking powder and put it in a bowl and cover with cling wrap for another hour or so.
  5. Add the broken sugar cubes.
  6. Make golf ball size balls and with the waffle iron set to medium heat, make your waffles.


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