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

Description

Liege Pearl Sugar Waffles are a decadent Belgian-style treat made with a rich, brioche-like dough and crunchy bits of pearl sugar that caramelize in the waffle iron, resulting in a crisp exterior and soft, chewy inside. These indulgent waffles are perfect for breakfast, brunch, or dessert, and taste delicious served simply with a dusting of powdered sugar or your choice of toppings.

Ingredients

Units Scale

For the Dough

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

For Incorporating Later

1 & 3/4 cups pearl sugar

For Rolling & Serving

Powdered sugar, for rolling dough and dusting

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Instructions

Prepare the Dry Ingredients: In a large bowl or the bowl of a stand mixer, combine flour, cinnamon, and kosher salt. Stir together and make a well in the center.
Activate the Yeast: Warm the milk until lukewarm but not hot. Pour it into the well. Add the active dry yeast and granulated sugar, then gently stir the liquid mixture. Allow it to sit for 5 minutes until the yeast is frothy. If not frothy, let sit another 5 minutes or start over with new yeast.
Add Wet Ingredients: Crack the eggs into the milk-yeast mixture and whisk them in lightly. Stir in the vanilla extract.
Mix the Dough: Use a spoon or hand-mixer beaters to incorporate the wet and dry ingredients together until combined.
Knead and Incorporate Butter: Switch to a dough hook (or knead by hand) and knead until the dough comes together. With the mixer running on low, add the very soft butter 1 tablespoon at a time, ensuring each addition is absorbed before adding more. This process should take at least 5 minutes and results in a rich, stretchy dough.
First Rise: Once the butter is fully incorporated, continue kneading for another 3 minutes. Scrape down the bowl, cover with plastic wrap, and let the dough rest in a warm spot for 30 minutes.
Divide Dough: Prepare a large baking sheet with a silicone mat or generously grease it. Divide the dough into 7 equal sections (about 7 ounces each) and place each on the baking sheet, spaced apart.
Second Rise: Spray plastic wrap with nonstick spray and loosely cover the dough. Let rise in a warm place for 1 hour.
Incorporate Pearl Sugar: After the rise, divide the pearl sugar into 7 equal portions and gently knead one portion into each dough section.
Preheat Equipment: Preheat your waffle iron and set your oven to 170°F (keep warm). Place a wire rack in the oven to keep cooked waffles warm.
Shape & Sugar the Dough: Place powdered sugar in a bowl. Roll each dough section generously in powdered sugar before cooking.
Cook the Waffles: Place a sugared dough ball in the center of the preheated waffle iron (no greasing needed). Press the lid down firmly and cook for 2–5 minutes, until the waffle is deep golden brown and caramelized on the edges.
Keep Warm: Carefully remove the hot waffle and transfer to the wire rack in the warm oven. Repeat with remaining dough sections.
Serve: Dust with powdered sugar and serve warm. Enjoy plain or with strawberries, Nutella, or other preferred toppings (maple syrup not recommended).
Cleanup: For cleaning, while the waffle iron is hot, add water to dissolve burnt sugar and use a brush or chopstick as needed. Pour out the water carefully once cooled slightly.

Notes

Make sure milk is just warm, not hot, to avoid killing the yeast.
If yeast does not foam, the dough will not rise – restart if needed.
Add butter slowly for a rich, brioche-like texture.
Roll dough in powdered sugar before cooking for extra caramelization.
Serve waffles warm for best texture; reheat briefly if needed.
Pearl sugar is essential for the signature crunchy bits; do not substitute.
Clean waffle iron while still warm for easy sugar removal.

Nutrition

Serving Size: 1 waffle
Calories: 510
Sugar: 25g
Sodium: 510mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 60g
Fiber: 2g
Protein: 8g
Cholesterol: 110mg