Liège waffles from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar or honey for raw sugar.

  • yaleksly on July 01, 2024

    These are so good. We used a Breville Sear and Press Grill with its removable waffle plates set to around 370 F for the bottom plate and 410 F for the upper plate (as it runs a little cooler). Operating temp averaged about 360 F when I'd plop the dough in, and that seemed perfect. It took about 3-4 minutes to get to our preferred color at that temp setting. Will be entering our regular rotation whenever I have the time. Perhaps not the summer as it is tricky to work with brioche dough in warm weather. But definitely when the cooler temps roll in!

  • AndieEats on November 14, 2021

    Halved the recipe for just 8 waffles, and crunched up some sugar cubes in place of the Belgian pearl sugar. On our Krups waffle maker, we turned it up to a heat of 4 (out of 5) and needed a little over 5 minutes for a caramelized crust. These were delicious with the crisp crust and pretty easy to throw together. Would make again!

  • bwhip on April 24, 2019

    Made these for the first time tonight. Delicious! And yes, the sugar makes a bit of a gooey mess of your waffle iron (thankfully we have two), but it's worth it. Great flavor and caramelization, nicely crispy and puffy. Took a few tries to get the heat setting and time just right.

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