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Home » feature » Traditional Belgian Liege Waffle Recipe

Traditional Belgian Liege Waffle Recipe

By Ashlee Marie 168 Comments

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Letting this yeast waffle dough rest overnight gives the dough a chance to develop better.  Start it the night before and enjoy fresh waffles in the morning.  With a crunchy melted sugar crust and soft on the inside these belgian waffles are one of the most popular items I make!

these liege waffles are made with yeast and pearl sugar and are amazing, for the most authentic flavor it

How I created this Liege waffle Recipe

Over the past few years Belgian Liege waffle trucks and restaurants have showed up everywhere. My Dad was obsessed with them and asked me to figure out how to make them!

It’s so rare that he really LOVES a food item enough to request it that I got RIGHT on it! I scoured the internet and found quite a few recipes.

It seems like there were two camps, the traditional overnight 2nd rise recipe (developing flavor and texture) and the quicker few hour version.

You guys KNOW I’m all about getting the best possible flavor and not cutting corners when it comes to… well anything, but esp GOOD food. So I went for the authentic overnight version and WOW sooooo good.

I’m all about preping the night before for a big meal anyway, then the day of everything is ready to go and serve to my guests! So the time it takes doesn’t bother me at all.

I’ve TRIED quicker versions and they are OKAY, but still lacking the flavor that the overnight rise gives these waffles.

Just take me to the Belgian Waffle Recipe already!

If you’d rather skip the tips and tricks and tools to make these Liege Waffles, and more Belgium waffle recipe ideas – and get straight to this delicious Liege waffle recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

This is the authentic overnight liege waffle recipe, it will give you the most amazing flavor and texture

How to make Belgian Waffles – tips for cooking

Sugar burns at 375, so you want to cook your waffles at 365-370 degrees (you don’t want those big sugar chunks to start burning, trust me, nasty to eat and nasty to clean).

Regular home waffle irons heat anywhere from 420-550, which is a problem. So to make what I had work what I did was heat it up, put the dough in for 1 min then unplug the machine for 3 mins.

Depending on how hot your machine gets you might have to play with the time a bit (make an extra large batch the first time so you have extra dough to play with).

The professional liege waffle irons are cast iron, weigh over 20 pounds and cook at exactly 365-370 degrees. But I DOUBT any of you have one at home, I don’t.

So being annoyed with my regular electric waffle iron I bought this stove top waffle iron to see if I could control the temperature better on the stove top. 

Stove top temperate range from 200 – 500, so I went just above the middle, trying to achieve 360. I found mine cooked best 1 1/2 min on the first side (where the side was already hot) and then 2 1/2 on the other side (started cooler).

OR I would put the dough in and immediately flip, cook 2 mins, flip again and cook another 2 mins. BEST purchase EVER, and it made a HUGE difference in my waffles.

traditional Belgian liege waffle recipe

Can you freeze Liege waffles?

YES there are a few times you can freeze them.

After the first rise you can freeze the dough ball – wrap it in plastic a few times and use 2 freeze bags as well. When you’re ready to make them place the dough in the fridge for 12-24 hour then go on from there.

The second good time for freezing is AFTER the overnight refrigerator time – you can place the dough in two layers of freeze bags and freeze. when your ready to make the waffles leave out on the counter until soft enough to knead in the pearl sugar.

The third place is after you have kneaded in the pearl sugar and divided the dough into balls – leave out what your going to cook and wrap each of the extra balls in plastic, place the wrapped balls in two layers of freezer bags and freeze. Pull out the balls a few at a time – let come to room temp and cook. This is great when you want just a few at a time.

Finally you can freeze the already cooked waffles – this is my LEAST favorite way as they never are as good as they are fresh.

To make Liege Waffles you’ll need:

  • Sugar Pearls
  • Stove top waffle iron
  • Waffle Iron with temperature controls and removable plates for cleaning
  • a good non stick spray

Traditional Belgian Liege Waffles

If you love this liege waffle recipe as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

traditional liege waffle recipe

If you love this Belgian Waffle recipe you’ll love these other Liege Waffle recipes!

  • coconut liege waffles
  • pumpkin liege waffles with maple whipped cream
  • lemon curd and raspberry liege waffle recipe

Coconut Liege Waffles | Pumpkin Liege Waffles | Lemon Raspberry Liege Waffles

Connect with Ashlee Marie Online!

yeast dough based Belgian liege waffle recipe

To watch me make these liege waffles play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

traditional belgian waffles

Traditional Belgian Waffles aka Liege Waffle recipe

Letting this yeast waffle dough rest overnight gives the dough a chance to develop better.  Start it the night before and enjoy fresh waffles in the morning.  With a crunchy melted sugar crust and soft on the inside these belgian waffles are one of the most popular items I make!
4.68 from 74 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 4 minutes
rising and chilling time: 10 hours
Total Time: 10 hours 34 minutes
Servings: 13 Liege Waffles
Calories: 405kcal
Author: Ashlee Marie

Ingredients

  • 1 Tbsp active dry yeast
  • 1 tsp granulated sugar
  • 3/4 C whole milk warmed, 110-115 degrees
  • 2 lrg eggs room temperature, lightly beaten
  • 1 Tbsp vanilla
  • 3 Tbsp packed light brown sugar
  • 3 1/2 C Bread flour
  • 1 1/2 tsp salt
  • 2 Tbsp honey
  • 1 C butter softened
  • 1 1/2 C belgian pearl sugar not Swedish pearl sugar
US Customary – Metric

Instructions

  • Place yeast, sugar and milk into your mixer and proof yeast 5-10 mins
  • Add the egg, vanilla, honey, 2 1/2 C flour, brown sugar and salt and mix until cohesive
  • add butter 4 Tbsp at a time kneading until totally incorporated
  • Add the rest of the flour and knead 5-10 mins
  • Cover and let rise until doubled in size, around 2 hours.
  • Then knock the dough down and wrap the dough in plastic wrap, 2-3 times around
  • refrigerate the dough overnight, 8-24 hours.
  • The next day, let the dough come to room temp, about an hour and knead in all the pearl sugar
  • Once mixed, divide the dough into 12-13 pieces of equal size.
  • Cook in a waffle iron for about 4 mins at 360 degrees (see note for regular waffle iron)
  • Give each waffle a few minutes to cool slightly before eating. that sugar melted on the outside is HOT!!!! I serve mine with fresh whipped cream and strawberries, but they are also good stuffed with dark chocolate, or served with with bananas, blue berries, nutella, cookie butter, ice cream, or plain with some powdered sugar!
  • you can keep the cooked waffles warm in an oven at 200 degrees while you cook them all so they will all be ready to serve at the same time

Video

Notes

Sugar burns at 375, so you want to cook your waffles at 365-370 degrees! Use a waffle iron with a temperature gage or a stove-top one like mine.
Stove top waffle iron – Stove top temperates range from 200 – 500, so I went just above the middle, trying to achieve 360. I found mine cooked best 1 1/2 min on the first side (where the side was already hot) and then 2 1/2 on the other side (started cooler). OR I would put the dough in and immediately flip, cook 2 mins, flip again and cook another 2 mins.
Traditional home waffle irons – because they tend to be so hot they will burn the sugar without some tweaking – when they are at full heat put the waffle dough ball in the iron, leave for 1 min, then turn off the waffle iron for the last 3. Then plug it back and and bring back to full heat for the next batch.

Nutrition

Calories: 405kcal | Carbohydrates: 62g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 401mg | Potassium: 73mg | Fiber: 1g | Sugar: 33g | Vitamin A: 460IU | Calcium: 28mg | Iron: 0.4mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
traditional belgian liege waffle recipe
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Comments

  1. Cassity

    August 6, 2013 at 10:11 pm

    Oh My goodness! Why must you do this to me?? Ashlee, where do you buy your sugar, are there any local shops. I am totally pinning this, you know I am going to have to make them!

    Reply
    • Ashlee

      August 7, 2013 at 12:31 am

      YES! I get mine on amazon simply because I can get 5 lbs at once. But Orson Gygi’s carries it, and I’ve heard that some Ikea’s does to, but I haven’t been down in awhile to see if that’s true. I have some in my freezer RIGHT NOW! come on by and I’ll cook some up for you!

      Reply
      • Calli

        March 15, 2014 at 10:00 pm

        Pirate-O’s in Draper carries Belgium pearl sugar too.

      • Ashlee

        April 15, 2014 at 1:26 am

        thanks, that’s good to know!

    • Deidra

      June 11, 2014 at 9:04 pm

      You can also buy the sugar at Orson Gygi which is where I found mine.

      Reply
      • Ashlee

        June 23, 2014 at 8:44 pm

        yup they sell it there too!

  2. Karina

    August 7, 2013 at 7:38 am

    Wow! This looks really good :)! I’m always looking for waffles recipes too since my family loves them! I might have to stop at ikea this weekend to see if they have that sugar! Pinning for later! Yumm!

    Reply
    • Kaylynn

      August 7, 2013 at 8:20 am

      Don’t waste your time at IKEA Karina – Amazon is seriously your best bet. Trust me, I’ve done the search.

      Reply
      • Ashlee

        August 7, 2013 at 4:40 pm

        HA! Gygi’s does have them if you don’t want to wait for amazon prime…

      • Karina

        August 7, 2013 at 8:36 pm

        Ha! good to know :)! I will have to either go to amazon or Gygi’s!

      • Ashlee

        August 23, 2013 at 12:48 pm

        Don’t forget to let me know when you try them out!

    • Ashlee

      August 7, 2013 at 4:39 pm

      these are so so SOOOOOO good, Gygi’s has them for SURE, but Amazon is the best price, the small containers, one box is 1 1/2 cups so perfect for a batch, but as I plan on making them all the time I ordered a 5 lbs bag! If we lived closer I’d say come on buy and borrow a 1 1/2 C!

      Reply
  3. Kaylynn

    August 7, 2013 at 8:19 am

    Oh divine. You are so lovely to share!

    Reply
    • Ashlee

      August 7, 2013 at 4:40 pm

      glad you liked them! You never did say if you thought the fast version was as good?

      Reply
  4. Kami

    August 7, 2013 at 10:05 am

    I have been waiting for this recipe all my life!! Ever since going to Bruges for the first time Ive been needing this. Thanks!!

    Reply
    • Ashlee

      August 7, 2013 at 4:41 pm

      my dad went for the first time and IMMEDIATELY called me to tell me I had to figure out how to make them at home! I’ve made them for him twice now!

      Reply
  5. marissa | Rae Gun Ramblings

    August 7, 2013 at 10:09 am

    feed me, please. these looks so good. pinned

    Reply
    • Ashlee

      August 7, 2013 at 4:42 pm

      you got it, just let me know when your coming by to fit me for a costume for Salt Lake Comic Con and I’ll have a batch ready for you 😉

      Reply
  6. Jenny

    August 7, 2013 at 10:45 am

    I’ve wanted to try making these forever…Love liege waffles!

    Reply
    • Ashlee

      August 7, 2013 at 4:42 pm

      the first time I made them did take some trial and error, but now it goes really fast! They are oh so amazing!

      Reply
  7. Chris

    September 1, 2013 at 10:21 pm

    I made these a couple times and finally got it right (using your recipe!) Just want to say thank you… also, curious, do you find the yeast taste a bit overwhelming? I actually didnt add exactly as much as you suggested. Maybe about 3/4 of your amount.

    Any tips on how to lower that yeast taste a bit? Add more honey? Brown sugar?

    Other than that.. they were perfect. Your instructions were the most helpful as you even include how much time to beat them and let them rise.

    THANKS!

    Reply
    • Ashlee

      September 9, 2013 at 10:07 pm

      What kind of yeast are you using? if you use a fast rising yeast it will be too strong, try a regular yeast if that’s the case. have you had other liege waffles that your trying to match the flavor to? These are yeast based waffles and the flavor is strengthened by the rising times, but some recipes have optional cinnamon, you can try that too.

      Reply
  8. Chung-Ah | Damn Delicious

    September 15, 2013 at 2:07 pm

    What gorgeous waffles! I could have this every single morning!

    Reply
    • Ashlee

      September 18, 2013 at 2:51 pm

      they are so so SO good! I recently made a double batch and froze all the dough balls! So now I just pop one out in the morning before dropping the kids off and when I get home it’s thawed and ready to make myself a quick treat (and because the kids are in school I don’t have to share – ha!)

      Reply
      • Carlie

        November 15, 2016 at 1:32 pm

        I tried this recipe for the first time last week and the waffles were incredible! I can’t wait to make them again! Should I freeze the dough balls before or after letting them rise 90 mins that last time?

      • Ashlee

        November 24, 2016 at 2:36 am

        no I freeze them before the rise – then when they will rise while thawing – if you freeze them after they will over rise while thawing

  9. Yvonne @ TriedandTasty.com

    December 26, 2013 at 10:32 pm

    These turned out AMAZING!! Made them Christmas morning! Thankfully I had read the recipe over and over before taking the plunge. Ordered my pearl sugar (and I’m SO glad you specified Belgian and not Swedish)! They were SO yummy! Tons of work, but worth it once or twice a year. Doubled my batch, so I should be set for a while. How long did you say the dough is good for frozen? Also do you have any tips on cleaning the waffle iron – with all of the sugar, that was a beast!

    Reply
    • Ashlee

      January 12, 2014 at 2:42 pm

      YAY! I’m so glad you loved them. For cleaning I tried to do it while it was still warmish the first time, and the second time I let it dry all the way then tried to clean it, either way it was tough, warm damp rag and qtips. With my stove top waffle makers that I use now i just soak them then re-season, probably not the best, but super easy! They are good frozen for 4 months at least, never tried to go longer. and it goes faster and gets easier every time. now i make them once a month!

      Reply
  10. wendyb964

    January 1, 2014 at 12:25 pm

    I first had Liege waffles in Belgium then found them at Northstar ski resort. They need no embellishment, imho, and are only worth eating piping hot almost burning your fingers. Yum! I have read much about them and decided they wouldn’t be possible for me to make with even a borrowed waffle maker. After these clear instructions I’m toddling over to my Amazon Prime account to order some of the Belgian sugar which is key. BTW, Liege waffles are my second fav food after freshly-squeezed orange juice. Thanks!

    Reply
    • Ashlee

      January 12, 2014 at 3:00 pm

      Mmmm I agree, I eat them straight with nothing on them, but it’s a great way to get some strawberries into my kids and fill them up. the local waffle store and waffle truck both offer a ton of toppings, but I’ve never gotten into that (cookie butter, nutella, stuffed with chocolate, etc…). Anyway, it took a few tries to get it right for my machine, but it was totally worth it, I make them once a month now! (more dessert than breakfast)

      Reply
  11. Dindi

    March 3, 2014 at 6:35 pm

    Thanks for the recipe. I don’t have a dough hook with my stand mixer, can i use either the paddle or the stiff whisk instead?

    Reply
    • Ashlee

      April 15, 2014 at 12:18 am

      I wouldn’t use the whisks, it will probably break them, the paddle MIGHT work, it’s an incredibly thick dough, I know my girlfriend who made a single batch with her kitchen aid said it almost burned it out, but my bosch handles a double batch easily. I think it depends on what model of stand mixer you have, the higher end kitchen aid would probably be okay.

      Reply
  12. Natalia

    March 4, 2014 at 9:25 pm

    Hi Ashlee!
    I´m writting from Mexico City we don´t have bread flour here, can I use all purpose flour instead??
    Im dying to make this recipi

    Reply
    • Ashlee Prisbrey

      April 15, 2014 at 12:30 am

      you can make your own bread flour
      here are a few different recipes http://smittenkitchen.com/tips/2009/08/20/how-to-make-your-own-bread-flour/ or http://www.domesticandgeeky.com/2012/01/homemade-bread-flour.html

      you can make it with regular flour, it won’t be quite the same, but it will still be pretty darn tasty!

      Reply
  13. Stephanie

    April 17, 2014 at 2:18 pm

    What kind of butter are you using? Salted or non salted? I’m making 6 batches for my French Club kids and I don’t want to ruin all my batches!

    Reply
    • Ashlee

      June 23, 2014 at 4:21 am

      I use salted, it’s much cheaper. But you can use unsalted to control the salt in the recipe if you want. But I always make my recipes with salted since its what I always keep in my fridge

      Reply
  14. Sean L

    November 8, 2014 at 5:00 pm

    4 stars
    Hi Ashlee,
    We manufacture Liege waffle dough for wholesale and you’re right on about the waffle iron being critical. We searched and searched for an affordable household waffle iron that not only cooks the dough properly, but also gets a close to authentic shape (oval). The best we found is from Hamilton Beach, Model 26009, and it’s sold on Amazon for only $25. If you set it to the lowest temp setting, it gets to about 350F which is nearly perfect. 3 minutes cook time. If you use a 3-4oz dough ball, you’ll get a close to authentic shape with this waffle iron. Remember to stretch the dough into an oval shape before pressing it b/c it gives the waffle a slightly lighter texture. We recommend it to our smaller customers who don’t want to invest in a $1k commercial waffle iron.

    Cheers,
    Sean…

    Reply
    • Ashlee

      November 26, 2014 at 1:25 pm

      thank you so much! that’s great advice and good to know! Next time my waffle iron breaks I’ll try this one out!

      Reply
      • Jade

        January 31, 2015 at 4:09 pm

        Hi,
        Let me start off by saying thank you so much for this recipe. It’s exactly like the place where I was spending a fortune on buying liege waffles. I wanted to let you know that I cheated and pulled a dough all out at the 2 hour mark of the 4 hour rising and put some pearl sugar on it and cooked it in my waffle maker it came out fluffier and tasted just as good as the rest of the waffles that I made according to the recipe. I now have made a entire batch stopping at the two hour mark pouring pearl sugar in and mixing it and cooking and it came out great. Thank you again for all this great info.

      • Ashlee

        February 1, 2015 at 6:07 am

        you stop it really early, before the overnight rise even? it prob tastes okay, but seriously so much better with the double rise IMO. But glad you enjoy it

  15. SONJA HANSEN

    December 31, 2014 at 3:08 pm

    These look delicious! Any suggestion for dairy free conversion?

    Reply
    • Ashlee

      February 1, 2015 at 3:02 am

      i have no experience with dairy free. If it’s something that your used to doing I’d go with whatever usually works in baking/batters for you. a nut milk? or soy milk maybe? if you usually change the amt I’d do that too. Sorry I don’t have any experience in this area.

      Reply
  16. Brittany

    January 18, 2015 at 9:14 am

    5 stars
    These were perfect! I made these for the whole family for Christmas and everyone raved. As a matter of fact they’ve already requested I make them every Christmas. I had tried a different recipe previously from a different source and yours was far superior! The extra steps are totally worth it. Thanks for the excellent recipe.

    Reply
    • Ashlee

      February 1, 2015 at 4:20 am

      I’m SOOO glad to hear it! I am glad I’m not the only one in LOVE with this recipe, it’s our Christmas morning tradition too!

      Reply
  17. Kelly

    January 28, 2015 at 10:06 am

    I really want to try your recipe, but I saw the other comments about not using an instant yeast. Sadly, I just bought myself a 2 pound bag of instant yeast…do you think if I cut the rising time in half using the instant yeast, I would get the same results?

    Reply
    • Ashlee

      February 1, 2015 at 5:52 am

      WOW that is a LOT of instant yeast, I never use instant yeast except in a bread machine, I use active 90% of the time. to substituted instant for active you use less (about 75% of what the recipe calls for) and you don’t proof it (adding it to warm water with sugar). I’m not sure about the time, it’s really more about getting the size right, doubling, etc… so you’ll have to watch it more closely

      Reply
  18. Chiki

    February 18, 2015 at 10:34 am

    5 stars
    Hi,

    I have tried the recipe and the waffles are perfect. Thank you so much. They are chewy and bit crunchy. I stored few in a zip lock bag for two day at room temp. Today i heated it in toaster for approx 60secs. However now the waffles are more chewy and lost its crispiness. is there anyway i can again make it crispy?

    Reply
    • Ashlee

      April 7, 2015 at 9:24 pm

      YAY! I’m glad you loved them as much as I do! What I do is only make what I’m going to eat and freeze or refrigerate the other dough balls, then I can make fresh ones, nice and crisp, when I want another one. The other thing you can do is instead of storing them in a plastic bag store breads in a brown paper bag on the counter for a few days at room temp, it won’t get as soft.

      Reply
      • Crystal

        March 22, 2016 at 9:32 am

        When you store your dough balls in the freezer for future use, do you mix the pearl sugar in it already? Thanks!

      • Ashlee

        May 23, 2016 at 2:20 pm

        it depends on which stage you freeze them in – I mix in the sugar make balls then freeze before the final rise personally.

  19. Luka

    April 7, 2015 at 2:53 pm

    Hi Ashlee,
    thank you so much , for this detailed and super recipe
    i have a few questions
    how much Percentage of fat should the milk have?

    Reply
    • Ashlee

      April 7, 2015 at 11:54 pm

      Whole milk, I believe that’s 4%!

      Reply
  20. Tammy

    April 8, 2015 at 8:47 am

    These waffles look perfect. I love the texture…pinning! 😀

    Reply
    • Ashlee

      April 8, 2015 at 12:24 pm

      Thanks so much! let me know when you try them what you think!

      Reply
  21. Luka

    April 8, 2015 at 8:52 am

    Thank you for this brilliant recipe
    i have one question:
    This recipe makes 13 waffles and for example, you have fast food restaurant and you would like to make a dough for 130 liege waffles, you should just multiply everything in recipe by 10?..for example instead of 2 eggs, you should use 20 eggs, instead of 1 Tbsp active dry yeast, you should use 10 Tbsp active dry yeast, etc… is everything in this easy way just multiplying ?

    Reply
    • Ashlee

      April 8, 2015 at 12:26 pm

      I’ve never tried making that large of a batch, it’s doubled just fine though. I’d suggest making a regular batch first, to get a feel for the texture and feel. Then I’d try a large batch, cause you’ll be able to see how it’s going and make sure it’s familiar. taking everything x10 should be just fine, BUT…. you never know, good luck!

      Reply
      • Luka

        April 9, 2015 at 6:34 am

        Thanks for your attention and for your advice,
        I will take it into account for sure

      • Ashlee

        May 26, 2015 at 5:57 pm

        let me know how it goes!

  22. Alli @ Cupcake Diaries

    April 8, 2015 at 10:40 pm

    These are the prettiest waffles I ever did see! I’ve never made liege waffles, but it looks like I need to!

    Reply
    • Ashlee

      May 26, 2015 at 5:50 pm

      you DO need to! they are seriously such a delicious treat aka breakfast 😉

      Reply
  23. Beka

    April 9, 2015 at 11:36 am

    Thanks a lot for this sicret recipe, it’s amazing.

    I’d like to ask you something if it is possible:
    When you have a professional waffle (cast iron) maker. At the end of the day, after making many waffles, how you should clean this cast iron waffle maker?, what is the best way?
    And the second question is:
    I’ve seen in pictures and in videos. Mini fast food restaurants (Wafels & Dinges) usually have already made one our before or 30 minutes before a lot of waffles, of course they are already cold, and when the customer comes and orders you a waffle, you should give him/her this already made and cold waffle, or before serving you should Toast your waffle in a waffle maker for several seconds to make it again warm?
    Thanks a lot in advance
    Beka 🙂

    Reply
    • Ashlee

      May 26, 2015 at 6:02 pm

      every waffle truck and restaraunt I’ve been in they’ve had the dough balls made and cold, but they make the waffles fresh, it doesn’t take long to cook the waffles, and it’s the best way to serve it IMO. toasting it would be a totally different experience and as long as your storing something might as well just store the dough, not the waffles. As for cleaning, my stove top one doesn’t have any cords so I honestly soak it (even though your not supposed to wash cast iron).

      Reply
  24. Kristyn

    April 12, 2015 at 8:22 pm

    These were intense and awesome! Thanks for the recipe!
    I just wanted to mention, in case it’s helpful to anyone else, that we have a Cuisinart Griddler with waffle plates. The Griddler lets you set the cooking temperature, which was perfect for these waffles.
    I told my husband that when I die in a blaze of coronary heart failure glory, it will be because I found this recipe. 😉 So delicious!

    Reply
    • Ashlee

      May 26, 2015 at 6:58 pm

      AWESOME! looking at the griddler RIGHT NOW! I’m so glad you loved the recipe!

      Reply
  25. Mario & Michelle

    April 26, 2015 at 9:57 am

    5 stars
    YUM! These look so good, attractive and appetizing. I love these – and wishing I had at least one if front of me now…but would prefer 10 🙂 I will do it at weekend.

    Reply
    • Ashlee

      May 26, 2015 at 7:58 pm

      Mmmm Me too, I need to make these again, During the winter I made them a lot more, but with summer coming I haven’t been craving them as much (probably because I’m toasty warm from the extra weight from eating them all winter, HA!)

      Reply
  26. Lee

    June 13, 2015 at 11:40 pm

    Hi I am truly insipred by your recipe as I am planning on opening a waffle shop in another country. do you think I can make a big batch if i just multiply the recipe by the amount I want? or do i need to be cautious with the amount of the yeast or anything else i put in? I used to live in slc and been to Bruge’s waffle shop and really like the cream they serve. any idea on how they made it? it wasn’t a normal whipped cream.

    Reply
    • Ashlee

      July 15, 2015 at 9:02 pm

      I love the cream they use too, I’ve never been able to replicate it, when I ask they say it’s just cream, but clearly their is something else, cause it doesn’t taste just like cream. As for making it larger I’ve never tried a bigger batch, but my suggestion would be to make a regular sized batch a few times so you get used to the texture, then try the larger batch, that way as you make it you can see if maybe you need more or less of something. I would GUESS you could just multiply it and go, but you never know, this is the testing I would do.

      Reply
  27. Christine

    August 3, 2015 at 7:31 am

    Hi… I’ve a question for frozen dough. How do you handle them ?! Do I have to thaw them in the fridge and then the next day, leave it out at room temp for 90 mins before putting them on the waffle iron ?! I’ve already proof them for 90 mins before I freeze them tho
    Look forward to hearing from you

    Regards

    Reply
    • Ashlee

      November 15, 2015 at 2:04 am

      If you freeze the balls before the 90 min rise then you need to let them thaw and rise, they should get poofy in the same way. IF you freeze extras AFTER they rise then all you’ll need to do is let them thaw, they should already be poofy enough!

      Reply
  28. Luca

    August 15, 2015 at 10:21 am

    Hi Ashlee, thanks for amazing recipe
    I have one additional question 🙂
    I would like to make a little waffle business and i don’t know exactly,
    Which Stand Mixer Should I Buy?
    Is it possible to make in a same stand mixer a batter for a brussels waffle and dough for a liege waffle? (i mean a motor power)
    Usually is Liege Waffle dough with it toughness, same as pizza dough, bread dough or…?
    I wanted to buy a stand mixer and when i went in a shop they said me that they had a stand mixer for batter and another one for a tough dough, i were little bit confused…
    thank you very much

    Reply
    • Ashlee

      November 15, 2015 at 2:56 am

      you’d have to buy a large mixer, larger than the home mixer I use, I have no idea which ones are better than others, I’d find a specialty store and as them. my home size mixer does both with no problem.

      Reply
      • Marianne

        February 4, 2018 at 9:56 am

        I have a Kitchenaid 6qt pro… what kind do you have Ashlee… yours looks like a combination mixer/food processor? Also, do I need to use dough hook and not a paddle because of don’t want to my mixer to burnout…TIA

      • Ashlee Marie

        August 26, 2018 at 2:20 pm

        yup it’s a bosch universal mixer – been around since the 50’s! I grew up with one, my mom’s is 40 years old and still going strong! Their website is here http://bit.ly/Ilovemybosch or you can find it on amazon too http://amzn.to/210Eyra I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/. It does have a food processor attachment as well as a blender, shredder, slicer, etc… And I def recommend a dough hook over whisks so you don’t break anything

  29. Snibb

    September 18, 2015 at 8:18 am

    When you divide the dough do you roll them out or press them to be flatter? All the pictures show large round dough balls in the waffle iron before closing the top. Do you force the waffle iron top down to flatten all of them? This is a firm dough-will that break the waffle iron top if you do it that way?

    Reply
    • Ashlee

      November 15, 2015 at 5:28 pm

      yup, roll them into ball like shape, then force them close with the waffle iron. it’s not that firm, esp after rising

      Reply
  30. Nina

    September 29, 2015 at 10:46 am

    Oh, my! These are delicious. Very sweet, crispy – perfect! Agree that they’re too sweet for breakfast, though. Better as a dessert. However, be prepared to clean a mess – took me about an hour to get all the sugar out of my waffle iron. Worth it.

    Reply
    • Ashlee

      November 15, 2015 at 5:41 pm

      because I use the over the stove ones I just let them soak for a few hours in warm water and they come clean right away, but yes, when I have to use a traditional waffle iron it can get frustrating, the ones where the plates come out are the best ,so you cna soak them, just use a very wet rag with water as hot as you can handle for quicker clean up,

      Reply
  31. Catherine

    December 26, 2015 at 6:26 pm

    If I wanted to serve this at a restaurant the very last step of proofing the dough, is it crusial?

    Reply
    • Ashlee

      December 27, 2015 at 6:31 am

      yes, the dough is too tough to squish in the waffle iron without the final proofing

      Reply
  32. Barbara

    December 28, 2015 at 5:51 pm

    I noticed that Sur La Table and King Arthur Flour now sell a waffle iron brand “Croquade” which shows them making Liege waffles. Wondered if you’d reviewed that one?

    Reply
    • Ashlee

      December 29, 2015 at 5:46 pm

      AMAZING! totally going to check it out! need to review this for SURE!

      Reply
  33. Cayson Pearl

    December 31, 2015 at 9:52 am

    Do these taste similar to the ones sold a Bruge, do you know? also, could i replace cinnamon for vanilla? How much cinnamon would you recommend???? Ive been wanting a recipe like Bruge’s FOREVER!

    Reply
    • Ashlee

      January 1, 2016 at 10:23 am

      Yes ma’am! That’s what I was going for (my favorite too). I’d leave in the vanilla, it’s a flavor enhancer, and simply add cinnamon, anywhere from 1 tsp to 1 tbsp depending on your preference. I’ve done 2 tsps and liked it but some people like more.

      Reply
  34. Jonalyn

    March 27, 2016 at 8:18 pm

    Hello Ashlee! I need your help. Im confused with the number 3 instruction. What do you mean by put the remaining flour but do not stir in? Thanks

    Reply
    • Ashlee

      May 23, 2016 at 8:36 pm

      well you just sprinkle the remaining flour on top – it keeps the batter from drying out – it get’s mixed in later.

      Reply
  35. Valorie Rose

    May 23, 2016 at 11:09 am

    When do you add the pearl sugar?

    Reply
    • Ashlee

      May 24, 2016 at 12:39 am

      step 8. The next day, place the cold dough (it will be quite firm) on a slightly floured surface and knead in ALL the Belgian sugar (a little bit at a time). Once mixed, divide the dough into 13 pieces of equal size.

      Reply
      • Valorie Rose

        May 26, 2016 at 10:33 am

        Thank you I must have skimmed over it! I finally got around to making it, and I know you said when you take it out of the fridge it would be quite firm but I think i underestimated how firm it would be. Is it suppose to be hard to knead the sugar in, it took me a while to get it all in?

      • Ashlee

        September 19, 2016 at 9:56 pm

        oh yeah, it takes some real muscles! but it’s worth it

  36. Mel

    July 11, 2016 at 9:23 pm

    I’m so anxious to try this recipe. On step 7, you said fold the triangle…can you clarify? Can you explain this step over for me? Thanks!!

    Reply
    • Ashlee

      September 20, 2016 at 12:06 am

      I’m sorry, I don’t see the word triangle in the recipe? I did add a video if that will help?

      Reply
  37. Fauzia

    September 2, 2016 at 3:32 pm

    Hi. Look forward to trying the receipe. One question though – i heard if you leave pearl sugar in the dough for a longer time, it melts n the final result is not the same. Your receipe states, it can be added in dough n can be kept in refrigerator for 2 days. Confused? Help!!

    Reply
  38. Maria

    September 18, 2016 at 1:06 pm

    Ok, so apparently I am 3 years late to the party! But Oh my Gosh are these delicious IMHO. My boyfriend (who is not a sweets guy) thought they were a little too sweet so next time I will try using 3/4 cup pearl sugar.
    Also I loved all the tips you gave regarding the waffle machine. I have a oster flip Belgian waffle maker, and let me tell you, it worked perfectly. I put it on low and cooked the waffle for 5 minutes (no need to disconnect it) and the waffles were perfect! It didn’t burn the sugar, in fact when I tried disconnecting it for 3 mins as you suggested the pearl sugar didn’t even melt! Ha! Also clean up was a breeze….look at me, I’m sounding like an oster commercial lol.

    Reply
  39. Ashley

    October 5, 2016 at 9:27 pm

    I am excited to try your waffle recipe- but wanted to see if you had any tips on how to know when the waffle iron reaches that 360 degree target temp. You give tips on how long you cooked your waffles on your stovetop but is there a way to know what temperature your waffle iron is cooking at? I have the same stovetop waffle iron but I know my stove cooks extra hot so I’m thinking I might have to cook them on low- but want to know for sure. I made these before with the shortcuts some other blogger suggested and with my other waffle maker. I kept experimenting with settings and times and not sure if I ever figured the best way. The sugar crystals didn’t seem to melt right. Also, like you said, the texture wasn’t quite right with the shortcut way. Thanks!

    Reply
    • Ashlee

      January 29, 2017 at 2:02 am

      I tend to start at medium and see how long it takes to cook – if it takes longer than 2 mins on each side then I raise the heat a bit – it’s like pancakes the first batch takes some testing – I usually only cook 2 at a time until I feel I have the temp right!

      Reply
  40. Jasmin

    December 20, 2016 at 10:37 pm

    I don’t have a stand mixer would a hand one be ok to use?

    Reply
    • Ashlee

      January 25, 2017 at 6:27 pm

      it’s a really thick dough – so it will take a lot of muscle working but I believe it can be done!

      Reply
  41. Alexandra

    April 13, 2017 at 4:34 am

    Hello Ashlee. I hope you see this ASAP, cause I’m baking these this evening, your recipe says butter, but I have just cooking margarine on hand, can I substitute that for the butter? Thank you so much for sharing this recipe.

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:48 am

      I’m anti margarine, I only use real butter

      Reply
  42. Aleksandar

    September 21, 2017 at 7:50 am

    well, I made these, with bread flour and well they taste like bread 😀
    they’re still tasty, but I would rather eat em with bacon 😀

    I’ll try the all purpose flour or the one just for baking sweets see how it goes.

    Yeah, but pour chocolate over them and they’re still awesome. Just not what I had intended

    Reply
    • Ashlee Marie

      April 17, 2020 at 4:56 pm

      sorry to hear that – I haven’t been told that before, there isn’t a difference in taste between the flours, the only difference is in the protein level of the flour. Did you maybe use a different yeast? an instant yeast would be a much stronger flavor and maybe give more of a “bread” flavor.

      Reply
  43. B

    December 28, 2017 at 3:03 am

    My waffle dough isnt very thick should i keep adding flour i hsve already added a generous amount.

    Reply
    • Ashlee Marie

      April 17, 2020 at 4:52 pm

      no, only add enough flour to get the dough right

      Reply
  44. Robbert De Haas

    January 9, 2018 at 10:38 pm

    5 stars
    I am from the Netherlands and I just had to try this. I have never in my life made anything like this before, but thought I could do it with your excellent video instructions. I bought an electric Oster CKSTWFBF22-TECO waffle iron (makes thicker waffles) and followed your recipe to a T and wow! I only added some cinnamon to the dough. The waffles came out so good! I wish I could post some photos. I followed your advice to heat the waffle iron, put the dough in, and turn off after 1 minute. Works! Love them! Thank you so much for posting this!!!

    Reply
  45. Robb

    January 21, 2018 at 1:09 pm

    5 stars
    I made this recipe in a bread machine set to dough mode.
    I added all the ingredients pretty much at once except the pearl sugar, which I folded into the dough after the proof cycle ended. Tasted great!
    Way less work too.

    Reply
  46. Marianne

    February 4, 2018 at 10:48 am

    What brand waffle maker do you use?

    Reply
    • Ashlee Marie

      April 17, 2020 at 4:49 pm

      I use these on the stove https://amzn.to/2Vw1nco cause I can control the temp and it’s easy to clean

      Reply
  47. Greg

    March 3, 2018 at 3:12 pm

    I’m very late to the party, but very excited to be trying this recipe. A most important question that I’m kind of surprised hasn’t come up yet … the ingredients state 5 cups of bread four but the directions state mix in 1 1/2 cups then after the first rise add the remaining 2 1/2 cups – which total 4 cups of flour vs. the 5 cups in the ingredients. So should we be using 4 or 5 cups of bread flour? Thanks!

    Reply
    • Ashlee

      March 14, 2018 at 11:25 pm

      I think when I changed recipe cards a few months ago it messed up some of the recipes – that’s why it didn’t come up before – yes you are correct and it has been changed, thx!

      Reply
  48. Greg

    March 10, 2018 at 11:07 am

    5 stars
    We have a Krups waffle maker (2×2) with adjustable temperature. Using an infrared thermometer I found I could achieve 360F in the middle of the dial range. These waffles are AWESOME! Thank you so much for sharing your recipe Ashlee!!! My only caution to someone trying this recipe for the first time is to use 4 cups of flour per the directions, not the 5 cups called out in the ingredients list. Everything else is spot on!!!

    Reply
    • Ashlee

      March 14, 2018 at 11:10 pm

      you are very right – I think when I changed recipe plugins something got messed up – thank you for pointing it out! Fixed now

      Reply
    • silvia

      June 6, 2018 at 5:21 am

      Hello, I am planning to buy a waffle maker. I would like a good one, thats lasts for years, although it is expensive, easy to clean and if possible, where we can make 2 waffles at the same time.

      Please, could you let me know your preferences?

      Thanks,
      Sílvia.

      Reply
      • Ashlee Marie

        April 17, 2020 at 4:51 pm

        I like this one https://amzn.to/2Vw1nco and use the stove for heat, but this one has been recommended as well https://amzn.to/2z4Z9t2

  49. Diane

    March 18, 2018 at 8:19 am

    If I have frozen the dough balls (it’s just two of us, so 13 is way too many in one sitting) – do I let them thaw in the fridge and or the counter? How long would I let them thaw (in fridge or and/or on counter) before they are ready to cook?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:42 am

      I let them thaw on the counter, on silpat mats, covered in plastic wrap

      Reply
  50. Carrie

    March 23, 2018 at 9:21 pm

    5 stars
    Soooo I doubled it and froze the second batch. We want them for breakfast in the morning so I just took them out of the freezer now and put them in the fridge to thaw over night. Is this the right way to thaw them for morning? Thank you! Delicious

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:58 am

      I thaw them on the counter, not in the fridge

      Reply
  51. Judy

    April 7, 2018 at 10:12 pm

    One of the greatest things I’ve learned about making THE perfect waffles is separating the eggs. Mix the yolks in with the liquids and beat the whites til they’re stiff~think meringue~ and gently fold them into the batter. The meringue makes the waffles light and fluffy, even the next day.

    Reply
  52. Amber

    April 11, 2018 at 10:03 pm

    Hi Ashlee, I’m making your waffles for a bridal brunch on Saturday. I made a test batch tonight, it’s rising for the 4 hours now and in the morning I’ll test them out on my fam 😀 Is the dough supposed to be smooth before the 4 hr rise? It seems that after I mixed in the rest of the flour, br sugar and honey it was pretty clumpy. The butter helped a bit but it’s still bumpy. I used my kitchen aid and used both my hook and paddle (trying to help smooth it). Thanks for your help!

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:59 am

      yes it should be smooth

      Reply
  53. Nouf

    April 19, 2018 at 1:16 pm

    5 stars
    Hi Ashlee,

    Many thanks for this recipe, I made the waffle yesterday but when I left them to rise for 90 minutes, they became very puffy and huge (did not look like your dough) also it had a strong yeast flavour which I didn’t like. Do you have any tips on how to make it better? Thanks.

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:38 am

      you can cook them as soon as they get puffy, you don’t have to let them get huge. The overnight time is what’s giving the yeast flavor time to develop – so you can cut down on fridge time and see if you like the flavor better

      Reply
  54. silvia

    June 6, 2018 at 5:33 am

    Dear all,
    Could you please tell me which is the best belgian (or liege) waffle maker? One that I can use for all types of waffles, please.
    I would like to begin with waffles recipes and I would really like to buy a good one that lasts long time.
    Also, Thanks for your recipe in here! Please, if there are other recipes for a waffle maker beginner like me, kindly email me please 🙂

    Thanks!
    Sílvia from Barcelona.

    Reply
    • Ashlee Marie

      April 17, 2020 at 4:54 pm

      since your not living in America it’s hard to recommend one as you’ll need one that’s made for the plugs and power in Spain. look for one that lets you control the temperature.

      Reply
  55. Chelsea Howard

    June 26, 2018 at 9:04 pm

    I would LOVE a video. Also, if my dough forms a ball before the 4 minute mark, should I continue with the prescribed time? ALSO! I used the paddle attachment for the first 5 steps; should I use the dough hook from the beginning? Sorry if these are super basic questions!!

    Reply
    • Ashlee Marie

      February 3, 2020 at 6:18 am

      the longer you knead the smoother the dough will get, I just use a dough hook the whole time so I don’t get anything else dirty

      Reply
  56. Sam

    June 29, 2018 at 7:19 pm

    Hi Ashlee! When you freeze the dough balls, how much time do you leave for them to rise while thawing? Do you thaw them in the fridge or at room temp?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:35 am

      I freeze them right away – they’ll rise while they thaw!

      Reply
  57. Joan

    June 30, 2018 at 6:45 pm

    Am making these right now. I see in the US version it says 4 cups of bread flour but in the metric version it says 625 grams. King Arthur bread flour is 120 grams per cup, so 4 cups would be 480 grams, not 625 grams… so I’m not sure which way to go, as I usually measure by weight. That’s a big difference. I’m going to cross my fingers and go with 480 grams but would love if you could clarify.

    Reply
    • Ashlee Marie

      February 3, 2020 at 6:08 am

      the metric conversion on my site is just computerized – I didn’t create it, it’s an automated service. i’d add the flour until the texture is right

      Reply
  58. Ginger Adrian

    July 25, 2018 at 10:46 pm

    thank you, Thank you, THANK YOU, for sharing your liege waffle recipe!!! Had my 1st liege waffle in Brugge this summer and then searched the internet so that I could replicate them at home. Your recipe is da bomb! Since I’m not exactly Suzy Homemaker, I really appreciated your video. It helped me get it right the very first time. They’re our new “feel good” food. Thanks again for sharing.

    Reply
  59. Marilene Buenaventura - Marilene Buenaventura

    July 26, 2018 at 8:28 am

    I super admire and love your recipe. Thank you for sharing!

    Reply
    • Ashlee Marie

      August 26, 2018 at 5:18 pm

      thank you so much!

      Reply
  60. Myriam

    August 28, 2018 at 6:37 pm

    5 stars
    Hi!!! I love this recipe, and I want to double it so I can make more waffles in one batch. It’s for a special occasion for the anniversary of my nephew’s coffee shop. I have a big mixer, the commercial 8qt. Kitchenaid, so I’m sure there’s plenty of space for the dough. Do you have any recommendations?

    Reply
  61. Myriam

    August 28, 2018 at 6:59 pm

    5 stars
    Hi!! I just left a comment about doubling the recipe, but now that I watched the video (don’t know why I didn’t see it the previous time I visited the website) I realize my dough is much more “wet” than yours. I double checked all the ingredients and they are right. It probably is due to heat and humidity here in Puerto Rico. Should I add more flour?

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:33 am

      you can knead longer or add more flour.

      Reply
  62. Myriam Reus

    September 9, 2018 at 9:14 am

    5 stars
    hi, I watched your video and when your dough comes together at the end, it looks dry and compact. Mine is very sticky and does not ball on the hook at all. I still did the waffles and the result was spectacular, but I’m still wondering what is going on with my dough.

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:32 am

      hmm that is weird to me, maybe a little more flour? as long as they turned out okay that’s all that matters!

      Reply
  63. Lisa Barilleau

    October 11, 2018 at 5:24 pm

    5 stars
    We just finished eating waffles for dinner. These were delicious! Excellent recipe! The waffles are crispy on the outside and soft on the inside with little bits of sugar here and there. Sweet, light flavor (not at all yeasty). I only made 4 of the 13. The rest are in the freezer for another time. My only issue was towards the end of cooking the last waffle my iron got too hot and the sugar started to burn. Totally my fault. I’ll have to be more careful next time.

    Reply
  64. Jera McGraw

    January 9, 2019 at 12:32 pm

    This recipe and these waffles are my go-to for my mom’s annual birthday brunch with her daughters. We used it for the first time last year and had to have it again this year. I follow the recipe to the “T” and it’s VERY fussy and results in GREAT, AMAZING waffles. Unbelievably great waffles. Do everything Ashley tells you to do and have an amazing experience. We use homemade caramel with bananas or lemon curd and blueberries (both with homemade whipped cream of course). Thanks for a great recipe!

    Reply
  65. Carrie

    January 21, 2019 at 8:38 pm

    5 stars
    Hello. Quick question please .iv made these before already and they where amazing. I wanted to make a big batch and freeze them and then eat them on weekends. Can I take some out and thaw over night and cook in morning or do I need to take them out in the morning and let them ride for the 90 min in the morning? Not sure my family can wait 90 min to rise lol ANY freezing/cook after freezing ideas or pointers you have I’d appreciate greatly, thanks

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:31 am

      you can totally freeze the balls, but yes you’ll need the time after you take them out of the freezer for them to thaw – they’ll rise while they thaw, but they need to be room temp before you can cook them!

      Reply
  66. Anna

    February 23, 2019 at 10:26 am

    5 stars
    Ashlee, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!

    Reply
  67. Olga

    February 25, 2019 at 12:31 pm

    5 stars
    Ashlee Marie, what a gorgeous idea! We absolutely love waffle! Definitely need to try these!

    Reply
  68. Joy

    March 4, 2019 at 8:19 am

    5 stars
    Wow!! I’ve tried several liege waffle recipes but this one is IT! Exactly like street waffles in Belgium. The flavor is spot on, great texture, 5stars! I did manage this without a stand mixer (amazing right?) but it’s hard and it’s messy – but can be done. The flavor of these waffles is amazing, don’t skip the overnight in the fridge, that’s what gives them depth. And for those unfamiliar with a leige waffle, it’s a yeast dough so expect that flavor! Definitely worth the work. I also manahed these in a standard ceramic waffle maker, just played with the heat dial a bit.

    Reply
  69. Alina

    March 12, 2019 at 1:43 pm

    5 stars
    It looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!

    Reply
  70. Mariya

    March 13, 2019 at 9:56 am

    5 stars
    This is really a great recipe. I will make this at the next chance i get.

    Reply
  71. Kate

    March 24, 2019 at 1:38 pm

    5 stars
    Ashlee, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:30 am

      so glad you like the recipe

      Reply
  72. Ellery

    March 27, 2019 at 12:11 am

    5 stars
    Thank you! I made this, it was sooo yummy! Tried this yesterday and it was awesome! Thanks!

    Reply
  73. Pearl

    May 20, 2019 at 6:39 am

    Hi Ashlee thanks for the recipe!
    What’s your take on using large chunks of brushed sugar cubes instead of Pearl sugar

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:32 am

      pearl sugar is IMO much better. and totally worth getting

      Reply
  74. Lotta

    July 1, 2019 at 8:13 am

    These are amazing, I served them at my wedding!! Big success!!

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:29 am

      yay! congrats on the wedding!

      Reply
  75. Phoebe Hall

    August 1, 2019 at 11:24 pm

    5 stars
    Just made a double batch of these liege waffles. I followed your recipe exactly except I used a traditional plug in waffle iron. They were EXCELLENT!! Super labor intensive but A+ all the way as far as taste, texture, looks, etc. Yum!! Thank you!!!

    Reply
  76. Chrissy

    August 11, 2019 at 7:40 am

    My husband and I went to Bruges last year for our anniversary and had the Leige waffles there. We tried to recreate them at home following a different recipe but it wasn’t quite the same. My husband found Ashlee’s and suggested we try them. Definitely a lot of work. In fact, this morning I needed my husband’s help kneading the sugar pearls into the dough because it was so stiff. We were like, “yeah, we won’t be making this recipe again.” Then we cooked them and tried one. And we will DEFINITELY be making these again. They taste just like what we had in Belgium. Worth the extra effort.

    Reply
    • Ashlee Marie

      February 3, 2020 at 5:29 am

      glad the were worth it in the end!!

      Reply
  77. Jennifer

    October 5, 2019 at 2:27 pm

    If we’re short on time, will it still turn out good if we do the first rise for 60 min instead of 90 min?

    Reply
    • Ashlee Marie

      November 19, 2019 at 11:25 pm

      I’d cut the second rise time before I cut the first rise time. So I don’t recommend it, but it would simply make them a little more dense, it won’t make them unedible.

      Reply
  78. Jennifer

    October 5, 2019 at 8:39 pm

    I have a Waring Pro wmk300a. It has temperature control settings from 1-6…but they don’t state what temperature those settings are, and I can’t find it online or in the manual. Are you able to help me with this?

    Reply
    • Ashlee Marie

      November 19, 2019 at 11:22 pm

      I’m sorry I have no idea – most counter waffle makers are too hot so you could try it at the number one and see how it goes. OR you could use a temperature gun to test how hot the plates get when they are on. One note though – the waffles are VERY messy and when I was looking up your waffle maker a lot of reviews said it’s very hard to clean.

      Reply
  79. Teresa

    November 14, 2019 at 2:23 pm

    5 stars
    These are amazing……I had my very first Belgium Waffle from Findlay Market in Cincinnati last month, and immediately was on a mission to find the recipe…..This led me to you, and also my first purchase of a waffle iron in my 62 years…… Made this last week, and am about to start a double batch to serve my family during the holidays …… Thank you so much for sharing your recipe, and such good directions!!!

    Reply
    • Ashlee Marie

      November 19, 2019 at 3:53 pm

      YAY! I’m so glad you love them as much as I do, and that you found the recipe and directions helpful. I’m sure your family will love them

      Reply
  80. Arva

    March 12, 2020 at 10:01 pm

    Wow, first of all, I can’t believe how many years back these comments go!! The comments were one of the reasons I tried this recipe. Right now, I’ve got the dough in the fridge for the overnight rest. 🙂 I hope they turn out. I don’t have any kind of mixer except my hands, so I worry I didn’t knead the dough enough. Well, we’ll see tomorrow!!

    Thanks!

    Reply
    • Ashlee Marie

      April 17, 2020 at 4:47 pm

      I hope thy turned out! I’ve never tried to make them without a mixer, but if you have the patience to knead it long enough you can make any dough by hand! way to go!

      Reply
  81. Vanessa

    April 15, 2020 at 10:55 am

    5 stars
    These were TO DIE FOR!!! I have been obsessed with liege waffles for years and seek them out on any trips I take, since we don’t have any at home. Previously tried a different recipe and they weren’t at all close. These are spot on! Thank you sooo much! I will make these regularly. My waffle iron has a temperature control so these cooked perfectly on the min heat setting!!! Anyone is interested, here is the iron I have..

    Hamilton Beach 2-Slice Non-Stick Belgian Waffle Maker with Browning Control, Indicator Lights, Compact Design, Premium Stainless Steel (26009) https://amzn.to/2z4Z9t2

    Reply
    • Ashlee Marie

      April 17, 2020 at 4:46 pm

      I’m so glad you like them! And great suggestion for a waffle iron, thx!!!

      Reply

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