Skip to content

Belgaufra Liege Waffles

February 27, 2011

~ John: story, Niki: Belgaufra photos, Mary: recipe & food photos ~

It all started back in 1998, I was on my first voyage to Europe so I wanted to cover a lot of ground, we ended up covering four nations in one week!  One of the most memorable was the trip to Brussels.  We took a cab from the train station to the hotel.  I was stuck to the window the whole ride.  The driver broke my trance by saying voila in front of the hotel.


We settled in and then head out to enjoy the La Grand Place de Bruxelles.  It is one of the most beautiful plazas in  Europe.



We walked around a bit when we came to a “waffle stand”.  Mary bought one while I declined.  She offered a bite, I declined again, then she pretty much demanded that I at least try a bite, I did and I could not stop.  We continued to eat them for the rest of our stay.



Since that trip, we have made several trips to Antwerp.  At the corner of the alley where we have stayed, there is a franchised Belgaufra store front.  There are pretty good but not as good as the street vendors.  The street ones have a lot more sugar and have a harder exterior.  These are targeted treats when we go to Belgium, that,  plus great beer and chocolate.


Recipe from a website devoted to this one recipe.  There was no adaptation necessary, the recipe is PERFECT!  I just doubled it, I figured as long as I was going to the trouble, I wanted more than five waffles 😉

YOU NEED TO START this recipe a day in advance!!!!!

Belgaufra Liege Waffles
makes 10 waffles

The day before you plan on having these, place into the workbowl of a stand mixer.
1 pkg Active Dry Yeast
1/2 cup scalded Whole Milk at 110-115°
1/3 Cup Water at 110-115°
Stir for a few seconds to moisten the yeast.

Now add:
2 Large Eggs room temperature and lightly beaten
1 cup Bread flour
Mix to blend. Scrape down sides of bowl

Sprinkle an additional:
3 cups Bread flour
Over the top, but DO NOT stir it in

Cover and let stand 75-90 minutes (at the end of that time, you’ll notice the batter bubbling up through the cover of flour).

Then add:
3 Tbsp Light Brown Sugar
1 1/2 tsp Table Salt – use it all!
1 1/2 tsp Baking Powder
Mix on low speed – just to blend.

With machine on low, add:
2 Tbsp Honey
1 Tbsp Vanilla

Then add just 2 Tbsp AT A TIME:
1 Cup Butter soft room temperature

Mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes.

If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed.

Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor.


This is essential. The yeast respiration must be slowed before continuing.

Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber scraper), scrape it onto a piece of plastic wrap, and press the dough into a long rectangle. Fold that rectangle over on itself (by thirds – like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down with two heavy dinner plates on top of it, and refrigerate OVERNIGHT.

The next day, place the cold dough (it will be quite firm) in a large bowl and add:

1 to 1 1/2 cups Belgian Pearl Sugar (“Lars Own” brand is an excellent choice) IKEA carries Lars brand Swedish Pearl Sugar which worked perfect, I just used the smaller amount (1 cup).  OR you can purchase the Belgian brand on Amazon.

It will seem like a lot of sugar, but it’s supposed to be.   Mix it into the dough by hand until the chunks are well-distributed. It may be easier to work with half of the dough at a time.  Once mixed, divide the dough into 10 pieces of equal size.

Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.

If you have a professional waffle iron (meaning: it’s cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating. No syrup or toppings are needed, unless you’d like to add some fruit or a dusting of powdered sugar; they’re quite sweet on their own.

** If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.

17 Comments leave one →
  1. Olivier permalink
    February 28, 2011 12:32 am

    Thank you… I’ve been missing those since I’ve left Belgium 20 years ago. The correct spelling however is actually Liege (for the town in the south east of the country). 🙂

    • foododelmundo permalink
      February 28, 2011 7:31 pm

      Thank YOU so much Oliver!

  2. Katy permalink
    February 28, 2011 4:36 pm

    I WANT ONE! Great pics, fun story!

  3. March 1, 2011 11:26 pm

    Okay, now I need to convince my husband that I need a professional waffle iron for my birthday in a few weeks! Those waffles look amazing!

  4. Niki permalink
    March 2, 2011 12:29 pm

    LOVE this post Mary! I will have to get one tomorrow after seeing this post 🙂

    • foododelmundo permalink
      March 2, 2011 8:56 pm

      It’s only a great post thanks to YOU Missy!

  5. Stephanie Hatfield permalink
    March 15, 2011 8:29 pm

    Nom nom nom nom nom! I’ve found the sugar on Amazon since I don’t see an Ikea trip in our future. If I commit to buying the sugar, I guess that means I’m committing to making them….

    • foododelmundo permalink
      March 16, 2011 7:07 am

      Be sure to copy the recipe for Shawn 😉

  6. March 26, 2011 12:42 pm

    Sweden pearl sugar to make The Liege waffle …It’s a big no no !
    I was born and raise In Liege, Belgium and believe me the Sweden “Belgian pearl sugar” is not The one we use to make Liege waffles.
    It’s not because they call it Belgian pearl sugar …The belgian pearl sugar must be made in Belgium!
    I get mine online at you should try to see the difference.

    • foododelmundo permalink
      March 26, 2011 3:42 pm

      I will! Thanks for the reco!

  7. Kathleen permalink
    March 29, 2011 12:03 am

    Sounds like a fabulous recipe. What is the make of the waffle iron in the picture? Thanks!

    • foododelmundo permalink
      March 29, 2011 7:43 am

      Krups. It doesn’t have a temperature dail on it, and that made me a little worried, but it was all for naught as these waffles turned out great. Don’t let a type of waffle iron hold you back from making these – I just left mine in longer until they became all melted and gooey and delicious.
      ~ Mary

  8. April 6, 2011 6:30 pm

    I love the Liege waffles! I just made 30 waffles two days ago with the belgian pearl sugar Chef Alain suggested and they were perfect.
    Just like I remember them.
    Thanks you so much for the link. 🙂

  9. belgaufra boys permalink
    September 6, 2011 5:20 pm

    It’s me in the picture, selling the waffle ! thanks !

    • foododelmundo permalink
      September 6, 2011 7:42 pm

      And thank YOU for the fabulous waffles!

  10. July 18, 2013 7:13 pm

    IF I would freeze them at which step should I do it? Instead of refrigerate should I just freeze?

    • foododelmundo permalink
      July 18, 2013 8:30 pm

      That would seem just about right to me, because the time it will take to thaw them will be the time they need in the fridge. Give it a try and let me know how it works out./mary

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: