Belgian Liège

Belgian Liège

1 hr 55 mins total time

25 mins active time


Makes 16



  • 2 tsp dried yeast
  • 2 tbsp superfine sugar


  • ¼ cup (2 fl oz) milk


  • 2 cups (10½ oz) all-purpose flour
  • ½ tsp salt
  • 9 tbsp (4½ oz) unsalted butter

    at room temperature

  • 2 tsp vanilla extract
  • 1 large egg
  • ½ cup Belgian pearl sugar

    plus extra to serve

To serve:

  • Pure maple syrup
  • Whipped butter


  • 1Combine the yeast, 1 teaspoon of the superfine sugar and warm milk in a small bowl. Stand for 10 minutes until mixture is frothy.
  • 2Put the flour, salt, butter, vanilla, egg and remaining superfine sugar in the bowl of a stand mixer. Using the dough hook, beat until mixture looks crumbly.
  • 3Add the yeast mixture and mix until dough comes away from side of the bowl. Cover and set aside for 10 minutes.
  • 4Add the pearl sugar and knead until combined. Cover and leave in a warm place for 1 hour until doubled in size.
  • 5Punch down the dough. Knead for 20 seconds until smooth. Cut dough into 16 x 2¾ ounce portions. Roll each portion into a ball.
  • 6Select BELGIAN waffle setting and select 4 on LIGHT/DARK indicator dial.
  • 7Preheat until the orange light flashes and the word HEATING disappears.
  • 8Place a ball of dough in the centre of each waffle square and close the lid to cook.
  • 9Repeat with the remaining dough.
  • 10Scatter with extra pearl sugar and serve with maple syrup and whipped butter.

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