Pearl Sugar Liege Waffles with Honey Drizzle

Liege waffles are made from a rich, yeasted brioche-style dough studded with pearl sugar that caramelizes into crunchy amber pockets in the iron. Chewy, buttery and far sweeter than batter waffles, they need nothing more than a slow drizzle of honey. Make the dough the night before for an easy morning.

4.9 from 1,598 cooks

Method 6 steps

Stir the warm milk, yeast and brown sugar together and let stand 5 to 10 minutes until foamy. Whisk in the eggs and vanilla.

Add the flour and salt and mix with a dough hook on low speed for 3 minutes. Add the soft butter a few tablespoons at a time, kneading until the dough is smooth, glossy and pulls from the bowl, about 8 minutes.

Cover and let rise in a warm spot for 1 1/2 hours until doubled, or refrigerate overnight for deeper flavor.

Knead the pearl sugar into the dough by hand until evenly distributed, then divide into 8 portions and rest 15 minutes.

Heat a waffle iron to medium, about 350 F. Cook one portion at a time for 3 to 4 minutes, until the surface is deep caramel brown and the sugar is bubbling at the edges.

Transfer to a rack for 2 minutes so the melted sugar firms into a crackly shell. Stack and drizzle with honey before serving.

Tap a step to mark it done.

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