Peach Liège Waffles are a rich, yeast waffle that’s more bread than waffle. They’re lightly sweet and packed with ripe peaches.
I’ve talked about Liège waffles in another post. It was the first time I made them. They’re now my new favorite waffle recipe. They’re not super sweet like waffles are here. They’re yeasted and the batter is thicker than a regular waffle.
What is a Liège waffle?
A Liège waffle is like a brioche waffle. It’s not like a Belgian waffle that is lighter with deeper pockets for toppings. It’s a rich, bread like waffle that has this pearl sugar on the outside. And the intoxicating aroma of vanilla throughout.
People don’t typically eat Liège waffles at breakfast or for dessert. They’re a snack that you nibble on throughout the day. At least that’s what I’ve read. I know I snacked on them after I made them. They’re slightly sweet, buttery, and delicious with these bits of pearl sugar throughout. Why wouldn’t you want to eat them throughout the day.
What’s pearl sugar?
The Liège waffle has pearl sugar which separates it from other waffles. Pearl sugar is very popular in Europe and especially in Belgium. Pearl sugar is bits of sugar compressed to form larger bits of sugar. These larger pearls of sugar don’t dissolve like regular sugar in baked goods. They form these little pockets of crunchy sweetness that takes baked goods to a whole new level.
If you can’t fine pearl sugar then sugar pearls are a good substitute. Turbinado sugar might also be a good substitute depending on the recipe. I used sugar pearls in a peach color for these Peach Liège Waffles. I liked the color and figured they would offer the most similar texture to pearl sugar. And I was right!
What’s the difference between a Belgian waffle and a Liège waffle?
From what I’ve read, the Belgian waffle we know doesn’t really exist in Belgium. They have a Brussels waffle and a Liège waffle. I know. Sorry to burst the bubble. Of course, I’ve never been to really be able to tell you if that’s true or not. It’s just what I’ve read.
Belgians usually serve their waffles as a mid-day snack or dessert. Not for breakfast. And there’s a ton of toppings you can get on your waffle. Sort of like a ice cream sundae but with waffles. And you have to chose the type of waffle you want as the base.
The Brussels waffle is a yeast waffle that is light and crispy and tender on the inside. It has defined edges to hold all those toppings. And it has deeper pockets to hold all the sauce. They’re also more rectangular in shape with 15 to 20 pockets to hold all the toppings.
The Liège waffle ware made with a brioche style batter. They stir in the pearl sugar and sprinkle some on top before cooking. They are richer in texture and have crunch from the pearl sugar. Liège waffles have an irregular shape and have a 3 x 4 square pattern on them. They’re thicker and chewier than Brussels waffles because the dough is more like bread dough than waffle batter.
Tips for making Liège waffles
Use room temperature eggs. For most baking recipes, all the ingredients should be at room temperature unless otherwise specified. If you add cold eggs to the room temperature batter, then they could cause the fats to harden. This might prevent the ingredients from blending thoroughly.
Make sure you use top quality butter. Try an organic or the Kerry Gold butter that’s readily available in stores. If you can find European butter or fresh butter that would be best. It has a high fat content and is richer in flavor than mass produced butters.
Do not overwork your dough. I follow the same method for a quick bread as I do with this Liège waffle batter. I stir until it’s barely combined and then leave it alone. The more your work it the tougher the waffles will be. And no one wants shoe leather waffles.
Let it rest! Don’t rush the dough. Let it proof at least an hour on the counter. Or put it in the fridge and let it proof overnight. That makes them richer in flavor and texture. And is a great way to have these made ahead of time. Then the day of, take the batter out 30 minutes before cooking then get to waffling!
Don’t forget the pearl sugar. Or sugar pearls. They make a world of difference in these waffles. The first time I made Liège waffles, I didn’t have anything similar to pearl sugar. Don’t get me wrong, they were delicious waffles none the less. But I love the crunch and pockets of sweetness the pearl sugar adds to these waffles. And really does set them apart from other types of waffles.
What do Peach Liège Waffles taste like?
Like brioche and waffles had a baby that they covered in summer ripe peaches. I love peaches. They’re one of my fave fruits. So it is a no brainer that I wanted to marry my favorite fruit with my favorite waffle. Besides, it’s been a while since I made Liège waffles and I was past due making them again.
The bites of peach and the crunchy bits of sugar pearls combined with the brioche style batter makes them totally irresistible. I took them to work and had them as a mid-morning snack or a mid-afternoon snack.
To reheat them, I wrapped them in napkins and heated them for 20 to 30 seconds. Then I let them sit in the napkins to steam warm. It makes them tender and not become rock hard like microwaved bread. Try it with biscuits, too! Works like a charm.
Peach Liège Waffles are a rich, yeast waffle that’s more bread than waffle. They’re lightly sweet and packed with ripe peaches
- 1/2 cup milk
- 2 1/2 teaspoons yeast
- 1/2 cup butter
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 cup diced ripe peaches
- 2 to 3 tablespoons pearl sugar (I used sugar pearls)
- Place the milk in a microwave safe bowl and heat on high 45 seconds. Test the temperature with your finger. It should be just slightly warmer than your finger. If not, heat at 15 second intervals until the milk feel slightly warm or reaches between 110 and 115 F.
- Stir the yeast into the milk with the butter salt and sugar. Allow to set until bubbly about 5 minutes.
- Stir the eggs and vanilla extract into the milk mixture until combined.
- Put the flour in a large mixing bowl. Make a well in the center and pour in the milk mixture. Stir until combined.
- Fold in the diced peaches.
- Cover the bowl with a clean cloth and let the batter proof for 1 hour.
- Preheat your waffle iron.
- Brush the waffle iron with butter and scoop 2 tablespoons in the center of each square. If you have a large circular waffle iron, spoon 1/4 cup into the center of the waffle iron.
- Sprinkle with the pearl sugar and cook 2 to 3 minutes or until lightly golden brown.
Amount Per Serving Calories 369Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 104mgSodium 509mgCarbohydrates 44gFiber 2gSugar 12gProtein 8g
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Monday Farmers Market Recipes
- Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
- Bhaingan Bharta from Magical Ingredients
- Cheddar Tomato Tart from Jen Around the World
- Easy 2 Ingredient Lemon Salt from Family Around the Table
- Easy Cowboy Caviar Recipe from Blogghetti
- Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
- Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
- Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
- Spinach Feta Quiche from Art of Natural Living
- Blackberry Cornmeal Cobbler from Palatable Pastime
- Blueberry Cardamom Ricotta Muffins from The Spiffy Cookie
- Chocolate Zucchini Bread from Jolene’s Recipe Journal
- Peach Liège Waffles from A Kitchen Hoor’s Adventures
- Peach Pecan Bars from Hezzi-D’s Books and Cooks
- White Chocolate Raspberry Scones from Red Cottage Chronicles