What is pearl sugar and where can I find it?

Pearl sugar consists of compressed sugar chunks that don't fully melt when baked. You can find it at specialty food stores, international markets, or online retailers. Look specifically for Belgian pearl sugar (not Swedish, which is smaller). In a pinch, crushing sugar cubes can work as a substitute, though the texture will be different.

My dough seems very wet and sticky after adding all the butter. Did I do something wrong?

Not at all! This dough is supposed to be rich and somewhat sticky - it's more like a brioche than regular waffle batter. The resting periods help the flour absorb moisture, making it easier to handle. If it's truly unworkable, you can add a tablespoon or two of additional flour, but don't overdo it.

Can I make these waffles in a regular waffle iron instead of a Belgian-style one?

Yes, you can use a regular waffle iron, though Belgian-style makers with deeper grids showcase the contrast between the crispy exterior and tender interior better. If using a regular waffle iron, you might need to adjust cooking time slightly and be extra careful about sugar caramelization.

My waffle iron is completely covered in hardened sugar. How do I clean it?

While your waffle iron is still warm (but unplugged), carefully pour a small amount of water onto the surface. This will create steam that helps dissolve the caramelized sugar. Once cooled, wipe with a damp cloth. For stubborn spots, use a soft brush or wooden tool to gently dislodge the sugar. Never use metal tools that could scratch the surface.

Liege Pearl Sugar Waffles Recipe

Name: Liege Pearl Sugar Waffles Recipe
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Cuisine: Belgian
Ingredients: 4 cups all-purpose flour, spooned and leveled; 3/4 teaspoon cinnamon (optional); 2 & 1/4 teaspoons kosher salt; 1 cup whole milk, warm but not hot; 1 & 1/2 teaspoons active dry yeast; 2 tablespoons granulated sugar; 2 large eggs, beaten; 1 tablespoon vanilla extract; 1 cup salted butter (2 sticks), very very soft; 1 & 3/4 cups pearl sugar; Powdered sugar, for rolling dough and dusting

These decadent Liege Pearl Sugar Waffles are a game-changer for breakfast lovers! With their brioche-like texture, pockets of caramelized pearl sugar, and irresistibly crispy edges, these waffles transport you straight to a Belgian street food stall. Unlike regular waffles, these beauties don’t need syrup—they’re perfectly sweet and substantial on their own. Perfect for weekend brunch, special occasions, or whenever you want to treat yourself to something extraordinary!

Why You’ll Love This Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

Ingredients You’ll Need

All-purpose flour: Creates the foundation for our rich, brioche-like dough. Make sure to spoon and level for accurate measuring.
Cinnamon: Optional but adds a subtle warmth and complexity to the dough. Feel free to omit if you prefer.
Kosher salt: Balances the sweetness and enhances all the other flavors. Don’t skip this!
Whole milk: Provides richness and activates the yeast. The fat content is important here for texture.
Active dry yeast: The magic ingredient that makes our dough rise and develop those complex, bread-like flavors.
Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough itself.
Eggs: Contribute richness, color, and structure to our dough. Room temperature is best.
Vanilla extract: Adds depth and warmth to the flavor profile.
Butter: The secret to these waffles’ incredible richness. Must be very soft, but not melted, for proper incorporation.
Pearl sugar: The star ingredient! These chunks don’t fully melt, creating pockets of sweet crunchiness throughout. Can’t be substituted with regular sugar.
Powdered sugar: Helps prevent sticking when shaping the dough and adds a pretty finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Not feeling the classic version? Try these delicious twists:

Chocolate Lover’s: Fold in 1/2 cup mini chocolate chips along with the pearl sugar for double the indulgence.
Citrus Infused: Add 1 tablespoon of orange or lemon zest to the dough for a bright, aromatic twist.
Spiced: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon each of nutmeg and cardamom for a warming spice profile.
Berry Beautiful: Serve with fresh macerated berries and a dollop of whipped cream for a fruity contrast.

How to Make Liege Pearl Sugar Waffles

Step 1: Prepare the Dough

In a large bowl or stand mixer, combine the flour, cinnamon, and salt. Make a well in the center. Warm the milk until it’s just lukewarm, then pour it into the well. Add the yeast and sugar, stir gently, and let it sit for 5 minutes until foamy and activated.

Step 2: Mix the Wet Ingredients

Once your yeast is bubbly and active, whisk the eggs lightly and add them to the milk mixture along with the vanilla extract. Begin mixing everything together until the dough starts coming together.

Step 3: Add the Butter

With your mixer running on low speed (or while kneading by hand), add the softened butter one tablespoon at a time. Be patient here – this process should take at least 5 minutes, as each piece of butter needs to incorporate fully before adding the next. This gradual addition creates that incredible brioche-like texture.

Step 4: First Rise

After kneading the dough for about 3 additional minutes, cover the bowl with plastic wrap and place it in a warm spot to rest for 30 minutes. This short rise gives the gluten time to relax and develop.

Step 5: Divide and Rest

Divide the dough into 7 equal portions (about 7 ounces each) and place them on a prepared baking sheet. Cover loosely with greased plastic wrap and let them rise for another hour in a warm spot.

Step 6: Add the Pearl Sugar

After the dough has rested, gently work the pearl sugar into each portion. The sugar should be evenly distributed throughout each piece, but don’t overwork the dough.

Step 7: Cook the Waffles

Heat your waffle iron to medium-high. Coat each dough portion in powdered sugar, then place in the center of your waffle iron. Cook for 2-5 minutes, until the edges are deeply golden brown and the sugar has caramelized. The insides should be soft and tender.

Step 8: Keep Warm and Serve

Transfer finished waffles to a wire rack in a warm oven until ready to serve. Dust with additional powdered sugar if desired, and serve while still warm for the perfect texture contrast.

Pro Tips for Making the Recipe

Temperature Matters: Your milk should be warm but not hot – too hot will kill the yeast, while too cold won’t activate it properly.
Butter Patience: Take your time adding the butter. Each tablespoon needs to be fully incorporated before adding the next. This creates the perfect texture.
Finding Pearl Sugar: Can’t find pearl sugar locally? Look online or try specialty baking shops. In a pinch, you can crush sugar cubes, though the texture won’t be identical.
Clean-Up Trick: Pour a small amount of water onto your still-warm (but unplugged) waffle iron to help dissolve the caramelized sugar for easier cleaning.
Visual Cues: Look for deep golden brown edges as your sign that the waffle is done. The caramelization is what gives these waffles their signature flavor!

How to Serve

These waffles are spectacular on their own, but here are some serving suggestions to take them over the top:

Simple Elegance:

Dust with powdered sugar and serve warm. The contrast between the crispy exterior and soft interior is pure magic.

Fruit Forward:

Top with fresh berries, sliced bananas, or sautéed apples. The fruit’s natural acidity beautifully complements the sweet waffle.

Decadent Addition:

A dollop of freshly whipped cream or a spread of Nutella takes these to dessert territory. For the ultimate indulgence, add both!

Beverage Pairings:

Serve with strong coffee, hot chocolate, or even a glass of champagne for a truly special brunch experience.

Make Ahead and Storage

Storing Leftovers

Let waffles cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Freezing

These waffles freeze beautifully! Place cooled waffles in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months.

Reheating

For the best texture, reheat frozen or refrigerated waffles in a toaster or 300°F oven until warm and crisp around the edges. You can use a microwave for a few seconds, but the texture won’t be as crispy.

Make-Ahead Dough

The dough can be refrigerated overnight after the first rise. Let it come to room temperature for about 30 minutes before dividing, adding the pearl sugar, and cooking.

FAQs

What is pearl sugar and where can I find it?

Pearl sugar consists of compressed sugar chunks that don’t fully melt when baked. You can find it at specialty food stores, international markets, or online retailers. Look specifically for Belgian pearl sugar (not Swedish, which is smaller). In a pinch, crushing sugar cubes can work as a substitute, though the texture will be different.
My dough seems very wet and sticky after adding all the butter. Did I do something wrong?

Not at all! This dough is supposed to be rich and somewhat sticky – it’s more like a brioche than regular waffle batter. The resting periods help the flour absorb moisture, making it easier to handle. If it’s truly unworkable, you can add a tablespoon or two of additional flour, but don’t overdo it.
Can I make these waffles in a regular waffle iron instead of a Belgian-style one?

Yes, you can use a regular waffle iron, though Belgian-style makers with deeper grids showcase the contrast between the crispy exterior and tender interior better. If using a regular waffle iron, you might need to adjust cooking time slightly and be extra careful about sugar caramelization.
My waffle iron is completely covered in hardened sugar. How do I clean it?

While your waffle iron is still warm (but unplugged), carefully pour a small amount of water onto the surface. This will create steam that helps dissolve the caramelized sugar. Once cooled, wipe with a damp cloth. For stubborn spots, use a soft brush or wooden tool to gently dislodge the sugar. Never use metal tools that could scratch the surface.

Final Thoughts

These Liege Pearl Sugar Waffles aren’t just breakfast – they’re a special experience worth savoring. I’ve traveled across Belgium tasting the real thing, and this recipe brings that same authentic joy right to your kitchen. The contrast between the caramelized, crispy exterior and the tender, brioche-like interior is absolutely worth the extra effort. Make these for someone you love, and I promise they’ll remember the gesture long after the last bite disappears!