The Domestic Rebel

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Copycat Lieges {Belgian-Style Waffles}

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Copycat Lieges stacked on blue and white plateI’m officially the worst blogger ever for withholding these from you for so long.

Seriously, do you ever do something you’ve been dying to do or get something you’ve been dying to get, only to just kind of let it fall by the wayside once it’s done or purchased?

For instance, maybe you’ve been stalking a pair of shoes for a long while and finally get them, only to never wear them. This may or may not be the story of my freakin’ LIFE.

Or you make homemade lieges only to totally neglect them for like, MONTHS. I’ve had these waiting patiently in my queue since April. I should be fired effective immediately since I clearly fail hard at this blogging thing.

So my apology, naturally, is finally bringing you these Copycat Lieges. If you’ve never heard of the term ‘liege’, it’s okay – these are basically glorified Belgian-style waffles with one major difference.

A bag of Belgian pearl sugarLieges are typically made with pearl sugar, which is basically the best thing ever invented. If you don’t know, pearl sugar is exactly how its name implies: it’s sugar that looks like little pearls or pebbles. Very thick, coarse and hard, but melt-in-your-mouth. You can typically find this at specialty baking stores like Sur La Table.

Anywho, you prepare your yeasted Belgian waffle dough, let it rise, then toss in the pearl sugar. Divide the dough into small patties and fry up in your waffle iron. Easy peasy waffle squeezy, people.

A stack of Copycat Lieges on blue and white floral plateAnd the result? Pure, unadulterated deliciousness. The sugar bursts and caramelizes against the hot iron grates, creating this caramelization all over and throughout the soft, buttery waffle. It’s heaven on earth on its own, but slathered with butter or topped with Biscoff takes it over the top.

Lieges stacked on plate with peanut butter drizzled on topSo – care for a piece?

Copycat Lieges stacked on a blue and white floral plate*from Lars’ Own

Print Recipe

Copycat Lieges {Belgian-Style Waffles}

These Copycat Lieges taste just like the famed Wafels and Dinges truck in NYC! Caramelized, crispy, buttery and heavenly, they're perfect!
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: French
Servings: 12
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 pkt yeast
  • 3/4 cup lukewarm milk
  • 2 sticks butter softened
  • 2 eggs
  • 1 tsp vanilla
  • 3½ cups all-purpose flour
  • 1/2 tsp salt
  • 1 bag Belgian Pearl Sugar

Instructions

  • Dissolve the yeast in the warm milk. Set aside.
  • In a large bowl of a stand mixer, gradually add all of the ingredients together except for the pearl sugar. Let the dough rise until doubled in size, about 30-45 minutes.
  • Once dough has risen, add in the pearl sugar. Divide the dough into small patties and bake in a preheated and greased (if necessary) waffle iron. Cook according to manufacturer's directions.
  • Gently and carefully remove waffles from waffle iron. Serve hot, warm, or room temperature.

Closeup photo of a liege with a bite missingThese taste just like the crispy, caramelized waffles at the famed Wafels & Dinges cart in New York City! Crispy, buttery, crunchy yet soft – and totally heavenly!

I hope you enjoy! Have a super sweet day!

xo, Hayley

 

Comments

  11. I live in a small town and there is no way anyone will carry this sugar. Do you think I could partially break down sugar cubes for the same effect?

    Reply

    • Hi Karin, I obviously haven’t tried that method but you could always give it a go. Let me know if that works out!

      Reply

  12. What brand of waffle iron do you have? These look amazing and I find my waffle iron VERY disappointing! Thanks!

    Reply

  14. Please define:
    1pkg yeast – where I live, the yeast does not come in packages and I usually have a tin in the cupboard

    Reply

    • Hi Annette, pearl sugar is just how it sounds – sugar that looks like pearls (thick and round). When it hits the waffle iron, they pop and caramelize the dough around it, creating these little bruleed pockets in the waffles.

      Reply

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