Belgian Liege Waffles | BEST Waffles Ever!!

[@jessicanganhuynh4769]

1/2 cup: lukewarm whole milk 1/3 cup: lukewarm water 2 large beaten eggs ( at room temperature) 3 teaspoons of instant yeast 2 tablespoons of honey 2 tablespoons of light brown sugar a splash of vanilla 3/4 teaspoon of fine salt Stir them, then gradually adding in 3 and 2/3 cups of bread flour (chewier than using all-purpose flour), leave 1 cup for the end after adding all the butter 2 sticks of unsalted butter -> cubed & at room temperature Add one piece at a time Add the rest (1cup) of bread flour, knead with low speed Rest the dough for 2 hours at room temperature, then degas it and cover the dough and leave it in the fridge over night or up to 24hrs Add 1 and 1/2 cups of pearl sugar You’re welcome, folks 😊

[@GKhouse24]

Thank you 🙏

[@musamustafa3390]

It’s 3 tbs of brown sugar

[@Umzoxolo]

Thank you so much

[@gonzoducks8]

I'll include this here with yours. For normal people who know baking is about measuring weight and not volume 😜. 120g milk 100°F/37°C - 110°F/43°C 80g water 100°F/37°C - 110°F/43°C 9.3g fast acting yeast OR 15g dry active yeast (or 3 3/4 tsp dry active yeast, since this wasn't included) 2 large eggs (lightly beaten at room temperature) 13g vanilla 61g honey 40.68g light brown sugar 4.2g fine salt 467.76g bread flour (separate 120g) 226.79g butter (cubed and at room temperature) 226.79g pearl sugar *** If using active dry yeast make sure to add it to the combined luke warm milk-water, cover and set aside to let it bloom 5-10 mins. You want to make sure the yeast is still alive when it gets foamy. *** Combine luke warm milk, luke warm water, fast acting yeast ***OR the luke warm milk-water with the active dry yeast after it has bloomed*** , honey, light brown sugar, lightly beaten room temperature egg, vanilla extract and whisk until well combined. Separate 120g of bread flour. Personally, I prefer to combine the the salt with the flour. You run less of a risk of retarding or killing the yeast. Combine 347.76g of bread flour with the salt and whisk. Add the combined flour and salt to the wet mixture and knead on low till well combined. You may need to turn off the machine and scrape the sides and bottom of the bowl. Continue to knead on low speed while adding one cube of room temperature butter at a time until well incorporated into dough. You may need to turn off the machine to scrape down the side to have butter get incorporated. Add the rest 120g of bread flour and continue to knead on low speed for 5-10 minutes, or until you start seeing the dough pull away from the bowl. You make need to turn off the machine and scrape down the sides. Grease a bowl, add the dough into the greased bowl, cover and rest the dough until doubled in size (about 2 hours) at room temperature. After dough has doubled in size deflate it. Cover the dough and leave it in the fridge over night or up to 24hrs The next day add 226.79g of pearl sugar and combined into well incorporated. Divide dough into 10 equal balls. Preheat a waffle iron and lightly grease it. Cook waffles for 4-5 minutes, or 3-4 minutes if you plan on freezing and reheating them. Clean in between every 2-3 waffles.

[@malinkam2337]

Thanks 🙌🏻 how many grams of butter in total. our butter is sold by other weights.

[@samlaffey8651]

It’s morning here & dough has been in fridge overnight. My kids are coming for Family Breakfast & I’m praying this turns out as yummy as they look on your video.

[@R3V0LUTIONIST]

1:10 the video started

[@sunasimalove9725]

R3v0lutionist thanks

[@justsayings3663]

Thanks mate

[@joshualawson1579]

I have been using this recipe since around the time you first published it. I want to tell you and anyone who might happen upon this video/comment, that this recipe is literally amazing if you follow it properly. I love the tone, pace and efficiency of this video. I don’t like recipe videos which are all about the creator. Nor do I like when there is no personality at all. I feel like this video strikes the perfect balance. You’re great at explaining things and you have an encouraging way about you. I hope you have thrived in this endeavour.

[@TessaAriasTV]

So glad to hear that you enjoy this recipe and my video!! Thanks so much for your comment :)

[@alinakryliuk7800]

Самий найкращий рецепт із усіх які я пробувала приготувати!!! Справжні Бельгійські вафлі!❤

[@CoverdaleBlue1]

It's Liège and we don't normally top them with anything. It's the Brussels waffles you need to top with something (whipped cream, chocolate sauce or fruit) because otherwise they're a bit dry. We can find them anywhere in "waffle houses" or "quiosques", all warm and delicious, only have to follow the smell. Btw, yours look yummy :-) Greetings from Antwerp, Belgium

[@sahmangahis1212]

This is the one that I've been looking for. The dough waffle

[@drsuadabdullah]

Thank u so much I made it as u instructed and it turned out to be amaaaaazing

[@suyapajimenez516]

This is my first stop at your channel. I made these waffles that I had in mind for so long. They came out perfect and delicious. My first tried was exactly as you made, second is going to be with einkorn flour and third I’ll look the way to produce a keto version for me.Thank you.

[@monaorinji]

OMG I just made the dough and placed it in the fridge to rest overnight. I can't wait until tomorrow to cook these I'm very excited! Hope everything goes well since I only have a standard waffle iron.🙏

[@blasada6719]

it has been 5 years but do you remember if it was good ?😂😂

[@SNDKDANCERS]

@@blasada6719gurl it’s been 9 months since you asked but I’ve made these once : they are PERFECT

[@homehealthymama]

Very informative! Can i freeze the dough for later?

[@Suska59]

Oh my! This is right up my cooking alley. Making these right now!! I don't have the pearl sugar so I have to do with smashed sugar cubes which work amazing as a replacement. Thanks for another winner Tessa!!

[@TessaAriasTV]

+Susan D Oh awesome, Susan!! Enjoy :)

[@victorhernandez3786]

Highway to diabetes... my kind of food!

[@xolio1993]

Hey!! I don't own a stand mixer, but I figured a way to conduct this by hand/hand mixer. You can beat the butter in using a spatula at first then your hand mixer to beat all the butter properly (and the initial dough) and you can knead it by hand but since it's quite sticky i recommend using OIL so it wont stick as much. I like kneading with some oil because bread doughs actually are better with wet doughs and not much extra flour and using oil you will need less oil and it wont affect the dough much. :)))

[@stirke126]

It's really BEST waffles ever!!!thanks! tessa~

[@suyapajimenez516]

Excellent video. Thanks

[@wandabarcomb9540]

I made these for Easrer for a friend. We topped them with homemade Blueberry syrup. Really adecicious!

[@maiadonkitchen7009]

Amazing recipe!!! I bought 3 2 lbs pearl sugar from Bruge for only 2 Euros!! Will definitely try these!!! Thank you for sharing!

[@DJChappie001]

So how were they?

[@jody7399]

the best food in the world, with Nuttela of course. thank you

[@lokithecat9619]

It was a long process, but my oh my! They were delicious

[@doomtrigger]

psst use a high protein flour if you want crispy waffles

[@adiahaalexander9359]

Doomtrigger Isn't that what bread flour is?

[@xolio1993]

@@adiahaalexander9359 yes bread flour is high protein

[@AngiesPantry58]

New to your channel.. OMG Can not wait to try these. Thank you for sharing.

[@purehumanbeing2545]

Thank you

[@AndyPanda9]

Looks absolutely yummy! (and the waffles look good too)

[@muhhar4484]

AndyPanda9 aaayyy xD i see what you did there..

[@soumtihassan3200]

Lmao

[@maryj4738]

Recipe I’ve been looking for trying it

[@Jeffffrey0902]

I bought some pearl sugar (which was super pricey but so worth it) and a waffle iron yesterday, and made half a batch of this recipe this morning. It turned out wonderful and my family were elated. The only thing is that my waffle iron may be a bit smaller, so the doughs filled it up to some of the edges, and the waffles weren't as pretty as in the video. I'll make six instead of five next time. Thank you very much for this recipe.

[@oldgamer1526]

Best waffle video ever! You awnsered all the questions everybody was asking in the other videos I saw. Keep up the good work

[@TessaAriasTV]

Thanks, Frederic! Glad to hear that :)

[@mrbaker1214]

nice

[@madelainerivera8853]

I want to know if I can storage waffle dough ball in the fridge for some days!

[@anad9576]

Yes you can and you can even frozen them , I worked before doing that waffles and we frozen them to get them ready for other times and they was amazingly delicious

[@louu.crossing]

@@anad9576 do You still need to let them rise again coming from the fridge?

[@XDproductionsXD]

First thing I noticed was how your necklace looks like pearl sugar 😂. Thank you so much for the recipe. It’s seems more involved than another one I saw but I’ll go with yours. I bet with time n lovin you get a great result!

[@ildikosager462]

Yes, the necklace looks awesome. I saw it right away to

[@George_Mgns]

I will try it soon!

[@agnesyeo1418]

My kitchen is warm at 31 C. Can I start with everything cold so the dough wont be too warm?

[@lindiphillips7271]

How can bake them if you only have a standard waffle thin maker. They look amazing, I buy imported Belgium Waffles as they are starting to get very expensive down here in Australia. I found a recipe to make pearl sugar.🥰🥞🥯🥨

[@ayaan650]

Can we omit pearl sugar?

[@TessaAriasTV]

The pearl sugar helps make Belgian Liege waffles so special! I have notes in the full post (linked in the caption) for substitutions, if you can't find pearl sugar :)

[@anniekook2787]

I made these: AWESOME!!!!!!!!!

[@AliAhmed-gf6zs]

how is it??

[@michelleauduong]

Do you have to leave overnight?

[@myriammmm5143]

I am from Liège :-) the waffels are delicious...huyuu

[@TessaAriasTV]

+The Queen Oh how awesome! Thank you for your city's deliciousness :)

[@myriammmm5143]

+TessaAriasTV You welcome :-)

[@inscrutable67]

Best recipes and cutest face on youtube combo

[@m00ny93]

I know it's an old video but I hope you see my comment 🥺 If I wanted to triple the recipe do I triple every thing even the yeast ? Or the yeast will smell?

[@mahajwel4759]

Easy waffles recipie . love this one

[@juanamarirubiodominguez5572]

Hola señora me a encantado su receta,, podría enviarme Los ingredientes en español,, sé lo agradecería mucho 😘😘 felicidades 👍

[@Momzie808]

I love your tutorial, I've seen this recipe but wondered what else can I use instead of pearl sugar, thank you for your suggestion.

[@TessaAriasTV]

Broken up sugar cubes :)

[@laurensalamone6050]

I've made these waffles so many times and they're amazing! But I was wondering, if I don't have a kitchen aid with me, do you have a suggestion of what to mix it with- would a hand mixer work?

[@TessaAriasTV]

That's awesome, Lauren! A stand mixer really does work best for this recipe. A hand mixer probably wouldn't cut it. Most all yeast doughs can be kneaded by hand, but this particular one is super challenging and messy to do by hand.

[@BorikuaCris]

Can melted butter be used instead of solid? Or does it impact the final result?

[@victorgimenez5744]

Tienen muy buena pinta Espero que Estén buenos de textura

[@Ryuuchankut3]

Hi Tessa, I’ve made this recipe and the waffles tasted doughy. I tried to flat them out so they would be cooked thoroughly but still the doughy and heavy feeling still remained. Can you help?

[@zararoyce319]

Where can you purchase pearl sugar? I’ve never used it before but it really sounds like my type of thing but because I love that burnt sugar crème brûlée type taste so much so I really want to try this with the pearl sugar and I think there could be other recipes that it could be used for as well maybe like in certain types of coffee cakes or even to make toppings to convey the crème brûlée element without actually doing the full thing

[@garylong1723]

great info.. thanks

[@dillonbernard6814]

Can I use pastry flour instead of bread flour? I have pastry flour in my pantry.

[@kovko69]

Why not use melted butter in lieu of the cubed butter? Wouldn't it accomplish the same thing but much faster?

[@b1uezer]

You can if you want just the flavor of the butter, but using unmelted cubes or shavings produces a pseudo lamination effect. When unmelted, the butter helps create folds in-between the gluten structure. The result is nice interplay of softness, airiness, and chewiness, instead of, well, regular bread essentially. If it's melted, it just becomes completely incorporated and loses that effect, sort of like just adding a bit of oil to the dough. It'll work just fine, you just lose some texture development.

[@AussieAngeS]

Oh wow I have never seen this type of waffle before, how interesting. are they really sweet because if the sugar pearls? Fantastic, thank you for the recipe

[@TessaAriasTV]

+FitAnge S Yes, sweet but not cloying (in my opinion). This is definitely a dessert waffle!

[@mineski]

Omg you are soo pretty!!

[@kristinkristin4467]

I loved your video and it got me really excited to make these. I ordered the sugar and two days later had all the ingredients. I'm wondering if I did something wrong, or I was more excited than I should have been, but for the time and effort, I was not impressed. I am hoping that the ones I froze will work better as a dessert at a later date. I'm not really sure why I feel this way, but they were really heavy and not much flavor IMO. I wish I could say better things about this. I feel like I need to find a professional who makes them and try theirs so I can see what the difference might be. Maybe that will give me a hint if something went wrong on my end.

[@gsgleason]

I've made it a few times now, and my first mistake was using the stand mixer, which overmixed the dough and made the waffles dense and floury. What I found worked better is just mixing it with a heavy wooden spoon and not overmixing, then do a double rise, then refrigerate. When I want to make some, I break off a bit of dough and mix in a bit of the sugar and make the little balls which I put on a baking sheet and put in the oven on warm for 20 min to let it rise a bit and soften up. Then I put those in the waffle maker.

[@Sergius_Quatrains]

Thank you, dear, I will have to try, but something tells me that it will still not be like in Belgium.

[@yeleukenov]

why not freeze doughballs instead of the waffles?

[@yukineswan]

cutie

[@asetkemet2957]

wow that looks amazing ! I made mine a bit different but it didn't come out that good to me seem to be very doughy... your way seems to fix my issue... I'll let u know how it goes

[@TessaAriasTV]

Hope you enjoy!

[@thantipupatham1999]

Aset K

[@leanaparis7956]

how much fresh yeast do would I need if I wanted to substitute the active for the fresh

[@pascallegrand6965]

How many Grams are 2 sticks of butter?

[@zoridezi1479]

1 stick of butter has 113gr; 2 sticks = 226gr

[@loganessam126]

can i use sugar lumps

[@pascallegrand6965]

No

[@zeevang161]

Hi! I have tried this recipe over four times and each time after I leave the waffles out for a hour or so they become very hard like a bricks. What do I need to add or do to make them softer? Thanks!

[@etherealducky]

You need to eat them while they are hot. If you don't, they cool down and then the sugar hardens.

[@uzmaanyakoob9403]

Hi, can I use bread mix instead of bread flour ?

[@yissssss]

No.

[@thivenithamano1037]

Hi there ! Does anyone have this recipe in grams!? Please and thank you!

[@javibruan-pineda4335]

Hi :) can this be heated in the microwave?

[@javibruan-pineda4335]

+TessaAriasTV how many minutes would you recommend? I'm so excited to try this :)

[@TessaAriasTV]

There's more detailed storage & make ahead instructions here: www.handletheheat.com/make-belgian-liege-waffles/ :)

[@XuanNguyen-hj9sp]

can you write a recipe to baker please :) i can heard :) thank you

[@scottschramm2779]

I'm sure I won't get an answer but can anyone let me know if bread flour or all purpose flour is best or can I use "00" flour? Only asking since I have that when making pasta. Thank you in case anyone can answer

[@tauhidsarwary7377]

Scott Schramm bread flour is the best, because of the high protein in the flour.

[@HavardHammer]

Hello! :-) Thanks for sharing this recipe and beautiful instructional video Tessa. One question: For those who have allergy to eggs. Is there anything to substitute eggs with to make the waffle the same taste and consistency? Thank you again.

[@TessaAriasTV]

Hi! Sorry, I'm not aware of any substitute that would work well in this particular recipe :/ Here's a video you might find helpful from an amazing baking KZbinr: kzbin.info/www/bejne/pKrIY5iVe8uEe5I

[@yensijohnson7485]

what kind of bread flour do you use, strong or very strong?

[@TessaAriasTV]

I haven't seen bread flour classified like that here, it's just labeled "bread flour."

[@davidvice3720]

what about temperature of the waffle Iron ? Isn't the normal waffle Iron to hot to work with this dough ?

[@TessaAriasTV]

+David Vice Around medium, it'll depend on your waffle iron. The manufacturer instructions should be helpful. And no, it shouldn't be too hot to work with the dough!

[@Caroline-tf9zx]

I come from belgium !!

[@franklin4157]

what belgian waffle machine do you own? i would like to purchace the same one

[@TessaAriasTV]

Here it is: amzn.to/1KaIrY6 :)

[@franklin4157]

thank you so much going to use your recipe you are the best

[@TessaAriasTV]

Enjoy!! xo

[@xaniras]

Does a regular waffle maker work?

[@TessaAriasTV]

+xaniras Belgian waffle makers really work best, I linked to my fave on Amazon in the description box :)

[@AmandaEncina]

Hey Tessa! any substituts for honey? I'm allergic :(

[@l8lygr4y]

Amanda Encina you can use agave syrup. It isn't exactly the same, but they are still good. You could add a little black strap molasses to the agave, that adds some of the depth of taste like honey. I would avoid Karo (corn) syrup, it tastes dreadful in this.

[@cher128bx]

So, when you removed the dough from the frig., you added the sugar to the cold dough not allowing it come to room temp.?

[@bliathao2589]

I think she added the pearl sugar right after she took the dough out of the fridge. You can tell by how she pressed down the pearls into the dough that they were a bit resistant to sink in. Usually room temperature dough is more pliable and soft.

[@xianchen1935]

1:08 It begins

[@mineski]

Also what does lukewarm mean?

[@TessaAriasTV]

+mineski Not too hot, and not too cold. Around 115°F.

[@joaopires8228]

Can someone tell me how much is a Cup???!?!!!!

[@LizBezzy]

8oz or 226.8 grams

[@couriomri]

can I skip the over night part ?>

[@anzah2840]

i have tried this but the waffle came out hard as a brick what can i do to make them soft?

[@seikibrian8641]

They may need to rise longer, and you may need to remove them from the waffle iron sooner.

[@aurik6810]

They look amazing but I have an intolerance to eggs :( what can I use to substitute eggs here? More milk maybe?

[@TessaAriasTV]

+Nyme Sand I'm so sorry but I haven't ever tried this without eggs and have yet to find a good egg substitute for most baking recipes :( Let me know if you try it with more milk instead!

[@aurik6810]

+TessaAriasTV Ok thank you anyway :) I'll try with more milk and I'll keep my fingers crossed cause they look incredible!

[@TessaAriasTV]

+Nyme Sand Fingers crossed!

[@yer6147]

Do you need pearl sugar

[@l8lygr4y]

ChelseaUnicorn the pearl sugar adds a caramel-like coating, and a 'pop' when you bite into not quite melted bits. If you don't use it, they may be a bit dried out after baking, and will not be as sweet. Try it, you might like it, but it really does finish out the experience. If you do, you might want to add a little more vanilla, and brown sugar to bolster the sweetness sensation. I do not recommend using broken sugar cubes as she suggests, as they are made completely differently. Sugar cubes are pressed cane sugar, but Belgian pearl sugar is made from sugar beets, and there is more to making the pearls than just pressure. Ultimately, Belgian pearl sugar melts at a higher temperate, giving the caramel like coating, but sugar cubes can easily burn while the waffle is baking, which is very nasty tasting if it happens, so if you try, be mindful of the heat. There are pearl sugars made in other countries, but Belgian is what is specifically used. Lars' Own is pretty much the go to for home bakers, and is the one from Belgium. Good luck and enjoy making and eating!

[@asetkemet2957]

Where is the information on how to use dry active yeast ?

[@TessaAriasTV]

It's in the blog post for this recipe (linked in the description box like all my videos!): www.handletheheat.com/make-belgian-liege-waffles/

[@danacwt3708]

I messed up not knowing you were using instant yeast. I used active dry yeast and didn't see how to activate it till after the dough was made. Is this a fatal error??

[@volunteerone]

Thank a lot for recipe! Is it possible to add printable recipe? Link is not working. Thanks a lot

[@HammyTechnoid]

a great video to play the "actually drinking game"..... every time she says *actually* take a swig of your favorite libation.... see who makes it through without being sickly drunk!!! Have Fun!!!

[@giovannacarta5206]

Non ho capito niente,perché non in lingua francese?grazie

[@emar6728]

What if u ain't got no yeast

[@AGNESC68]

I have not seen any Pearl sugar in the local market here...could it be replaced by other type of sugar ?

[@l8lygr4y]

Agnes CF Lee not really. It's rare to find the sugar even in cities. Amazon is your best bet, Lars' Own is the main consumer brand. Which ever you get, make sure it's Belgian pearl sugar.

[@GlenAndFriendsCooking]

We just use sugar with the largest crystal we can find - often sugar in the raw. Not totally authentic... But.

[@aziizhfc9115]

احبك

[@smerchi6688]

why the f do you guys use instant yeast

[@mineski]

That's cool a dough instead

[@Hissage]

They look very heavy and dense comparing to baking powder waffles .

[@erikazazueta9036]

Hissage they’re delicious

[@doodletime1512]

They have the texture of doughnuts, which is better than normal waffles, imho.

[@rockerdrake]

5:00 each waffle will take about 45 minutes to cook????!

[@Kureworks]

rockerdrake she say 4 to 5 minutes

[@rockerdrake]

Kureworks thanks

[@fabianprioux1136]

what temperature they have to be cooked ..Can you tell us ..have bake some at 250C and the have burned in 2 seconds ,than 200C and it was still too hot ,than i have try 180C ...still not good ,,Cooked in 2 mn ..Grrr.....Thank you

[@seikibrian8641]

Because of the high sugar content, and the texture of the pearl sugar, these will readily burn if you leave them in too long. Timing is as important as temperature, and the temperature should be less than for other waffles: 355-360°F (179-182°C). Check them after 2 minutes, and almost certainly not longer than 4 minutes of cooking. Adjust the temperature setting, if your waffle iron has one, to aim for a 3-minute cooking time as the ideal.

[@damianow.6114]

It is not LIEGE it is LIÈGE. L I EHHH G E

[@EM-nn1xe]

I did it and unfortunately but it is not even similar to Liege waffles as to speak for the taste.

[@broccolihart1]

Those eyes.....they certainly could steal a man's soul.

[@aziizhfc9115]

الو

[@DJ-LEX]

not bad, the idea is there. But there are several mistakes into this recipe and the process for theses waffle to be classified as Belgian to start with. Overall they look tasty, not bad for an amateur

[@AliAhmed-gf6zs]

Hey Alex ,, fells like your an chef ... contact me please if your expert on Belgian waffle... [e-mail]

[@africanpride69]

Critique when you don't post your version is just stupid and annoying.

[@kuda8437]

Alexandre Hemeryckx please elaborate ?

[@greenappletree6815]

Thank you so much but we have seen that in Anna Olson show couple of years ago.

[@sasososo8175]

Ur nice but u talking so mu ch