Liège Sugar Waffles



  • 1 package (2-1/4 tsp) active dry yeast
  • 1/3 cup lukewarm water
  • 1-1/2 tbsp T-Sugars Belgian Cassonade Sugar
  • 1/8 tsp salt
  • 2 cups flour
  • 3 eggs
  • 1 cup unsalted butter, melted
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon (optional)
  • 1 cup T-Sugars Belgian Pearl Sugar


Mix yeast, water, T-Sugars Belgian Cassonade Sugar and salt in a small bowl and let sit until foamy. Place the flour in the bowl of a stand mixer and make a well in the centre of the flour.

Pour yeast mixture into flour well. Mix with paddle attachment on medium speed until blended. Add vanilla and cinnamon. Add eggs one at a time, alternating with portions of melted butter, making sure to mix well each time. The batter will be thick and sticky, closer in consistency to dough.

Cover mixing bowl with plastic wrap and let rise in a warm area until doubled in size, at least 1 hour. Gently fold T-Sugars Belgian Pearl Sugar into batter and let sit for 15 more minutes. Heat waffle iron while batter is resting.

Spoon batter into centre of waffle iron. Keep amounts small, as batter will spread. Bake for 3-5 minutes or until golden brown. Serve warm.