Waffles will always make me think of my dad. Though always open to trying new things, he’s a man of few favorites, drawn to a slim list of staples that he’s happy to repeat until the end of days. That’s why I’m endlessly making subtle variations on the same theme when trying to treat him, as nearly every waffle recipe on this blog can attest. Working with a limited range of options that he would genuinely enjoy isn’t too much of a challenge though, as he makes his preferences very clear. All things sweet, crunchy, and simple are likely an easy win.

What Are Liege Waffles?

For his birthday this year, I’m dedicating a different sort of waffle indulgence in his honor. Liege waffles are an entirely different beast from the typical frozen affair and even bolder than Belgian. Made with yeasted brioche dough instead of a liquid batter, the aroma is absolutely heady, like fresh, buttery bread as it hits the iron. The most distinctive part of a proper liege waffle, however, is the inclusion of pearl sugar, which caramelizes in crunchy pockets throughout. They’re rich enough to eat out of hand like any other pastry, hot or cold, with or without any further adornment.

Pearl of a Great Price

Securing pearl sugar isn’t terribly challenging in this age of online shopping and immediate gratification, but it does pose a stumbling block if you’d rather keep your purchases close to home. Or, more accurately in my case, you don’t want to keep buying random stuff that you’ll only use once. Spurred on by equal parts impatience and thriftiness, as so many of my recipes are, I realized that I already had the perfect substitute: Sprinkles. Sprinkles are essentially compact tablets of sugar with a bit of starch and added coloring, so why wouldn’t they work just as nicely here? Moreover, sprinkles are somewhat like candy, which aligns nicely with the short list of my dad’s favorite foods.

Confetti Cannon

Confetti Liege Waffles are a distinctly American take on the Wallonian classic. Freckled with every color of the rainbow, sprinkles are no longer just an ice cream topping. Once pressed and sizzling between two hot irons, the sprinkles soften just enough to melt at the edges, bleeding streaks of color into the tender dough while regaining a sugary crunch after cooling. Each abstract blob emerges golden, lacquered with a sheen of sugar that’s befitting of a real celebration. Since my dad isn’t big on birthday cake, this seems like a much more suitable centerpiece for his big day. All you’d need is a candle to blow out.

Dressed to Impress

Still, I would never deny the man his beloved maple syrup. That firmly pushes this plate into dessert territory, unless you’d like to start your day in a sugar coma. To each their own; there are worse ways to celebrate a birthday!

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Yield: Makes 18 - 20 Small Waffles

Confetti Liege Waffles

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Confetti Liege Waffles are rich, yeasted waffles made from a brioche-style dough rather than a pourable batter. Studded with rainbow sprinkles in place of traditional pearl sugar, they caramelize into crisp, candy-like pockets as the waffles cook, creating a crackly exterior and a tender, buttery interior. Sweet, crunchy, and boldly festive, these waffles are flavorful enough to enjoy on their own, or dress up with maple syrup for a serious sugar rush.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 14 hours

Total Time 15 hours 30 minutes

Ingredients

• 3/4 Cup Plain Non-Dairy Milk
• 2 Tablespoons Light Brown Sugar, Firmly Packed
• 2 1/4 Teaspoons (One 1/4-Ounce Packet) Active Dry Yeast
• 1/2 Cup Unsweetened Applesauce
• 2 Teaspoons Vanilla Extract
• 3 - 4 Cups All-Purpose Flour
• 3/4 Teaspoon Salt
• 6 Tablespoons Vegan Butter, Melted
• 1/2 - 3/4 Cup Sprinkles*

Instructions

1. Gently warm the non-dairy milk to no more than 110 degrees. Add the light brown sugar and yeast, stirring to combine. Let it stand for 5 minutes until frothy and reactivated. Transfer to the bowl of your stand mixer.
   
2. Add the applesauce and vanilla. Using the dough hook attachment, stir in 3 cups of the flour along with the salt. Drizzle in the butter, 1 tablespoon at a time, thoroughly mixing after each addition and scraping down the bowl before adding the next. Add up to 1 additional cup of flour and mix on low speed, stopping once or twice to pull the dough off the hook, about 5 minutes, or until the dough is glossy, pulls away from the side of the bowl, and has gathered into a smooth ball.
   
3. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours, or until doubled in size. Gently deflate, re-cover, and refrigerate overnight or up to 24 hours.
   
4. Turn the dough out onto a lightly floured surface. Knead lightly until smooth again, then cut it into 16 equal pieces. Roll each one into an even ball. Place the dough not in use back in the fridge to stay cool. Pour the sprinkles out into a shallow dish.
   
5. Heat your waffle iron according to the manufacturer’s instructions. Working with 1 ball of dough at a time, roll it lightly in the sprinkles, to coat. Place it in the waffle iron and cook until golden brown all over; 2 - 5 minutes, depending on your iron. Use tongs to transfer the waffles to a cooling rack. Repeat with the remaining batter and sprinkles. Enjoy warm or at room temperature.

Notes

*Do NOT use waxy "jimmies" for this recipe. You want "quins," which are the flat, matte, shaped variety, made from a sugar dough that won't bleed as much.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Rodelle Reserve Pure Vanilla Extract, 6.75 Ounce
• 
  Violife Plant Butter Salted
• 
  5 Lb Bulk Sprinkles, Colorful, Sweet & Convenient Pastel Sequins by Kerry Select

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 116Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 10mgSodium: 115mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.