Back in January, I made a kitchen bucket list…dishes I’ve been wanting to attempt for a long time but never get around to. We had to spend a few extra dollars on Amazon to qualify for free shipping a while back, so I added pearl sugar to the cart. Because what kind of baker would I be if I didn’t have pearl sugar in my pantry?!
I finally gave them a try a couple weeks ago. My youngest BIL was visiting for the weekend, so I thought I’d make a treat for breakfast. I had considered making liege waffles a few times previously, but I never quite had the motivation to mix the dough the night before. It’s sooooo much planning! (It really isn’t, though. #dramatic)
I was going to use Smitten Kitchen’s recipe…except that I can’t read and only softened one stick of butter. I ended up finding this recipe on Food & Wine and opted for the melted butter. If I’m mixing something that has to rise overnight, having the patience to soften butter isn’t really my thing.
I was halfway convinced I messed up some measurement because the dough was very wet and soft. I knew that liege waffles are usually cut into portions and rolled into balls before putting on the waffle iron, and I thought there was no way this dough was going to turn out. It almost went straight in the garbage can. But, I figured the pearl sugar didn’t go in until the morning, so I would let it sit overnight and see what happened.
Turns out, the dough was just fine. It thickened up a lot overnight. I ended up portioning it using my large scooper. I was able to cook four liege waffles at the same time on my waffle iron. They are decadent, so I’m glad I made them on the small side.
Both hubs and his brother said the waffles tasted like a cross between a waffle and a donut. I think that was a pretty accurate description. If you’ve never had one, you should.
The waffle batter tastes brioche-like, so a little bit sweet. There’s the crunch and more sweetness from the pearl sugar, especially where it caramelizes on the outside. They’re best served warm, although we ate the leftovers at room temperature over the next couple days. The quality definitely decreased after a couple hours, though.
We ate the liege waffles plain, but they would be great with a scoop of ice cream or some whipped cream and fresh fruit. I think it would be fun to make a liege waffle dessert bar for a party sometime!
Ahem, can we talk about cleanup? The pearl sugar is going to make your waffle iron a mess. Just look at this. ^^^ It took me at least half an hour to get that baby even close to clean.
I let the waffle iron cool a little, then gently scooped out as much sugar as possible with a fork. It was warm but still soft, so I could get some big chunks out. I heated up the iron a little after I got out as much sugar as I could, turned the heat back off, and wrapped a damp paper towel around the tines of a fork. I gently wiped between each crevice until it was as clean as I could get it.
So, that’s my liege waffle experience! I would definitely make them again, although I’m a little more mentally prepared for the cleanup!
(Side note…please excuse the square photos. I snapped some of these quickly with my phone and wasn’t paying attention. *face-palm*)