Liège Waffles with Whipped Ube Halaya

Ingredients

• 0.5 cup Whole Milk, Warmed to about 105°F (40°C)
• 2.25 tsp Instant Yeast, One packet
• 2 tbsp Granulated Sugar
• 2 cups All-Purpose Flour, 250 g, spooned and leveled
• 2 tbsp Ube Powder, For color and flavor; optional
• 0.5 tsp Salt
• 2 whole Large Eggs, At room temperature
• 1 tsp Vanilla Extract
• 0.75 cup Unsalted Butter, 170 g, very soft, cut into cubes
• 1 cup Belgian Pearl Sugar, About 170 g; don't substitute granulated sugar
• 0.75 cup Ube Halaya, For the whipped topping, at room temperature
• 0.5 cup Heavy Cream, Cold
• 1.5 cups Fresh Strawberries and Blueberries, Strawberries halved
• 0.33 cup Toasted Coconut Flakes

Instructions

1. Activate the Yeast Stir the warm milk, yeast, and granulated sugar together in the bowl of a stand mixer. Let it sit for 5 minutes, until foamy.
2. Mix the Dough Whisk the flour, ube powder, and salt together, then add them to the yeast mixture with the eggs and vanilla. Mix with the dough hook on medium-low for 4-5 minutes, until a sticky dough forms.
3. Work in the Butter With the mixer running, add the soft butter a few cubes at a time, waiting until each addition disappears before adding more. Keep kneading for 5 more minutes, until the dough is smooth, shiny, and pulls away from the sides of the bowl. It will still be soft and a little tacky, like brioche.
4. Let It Rise Cover the bowl and let the dough rise in a warm spot until doubled, about 1 hour. Or refrigerate it overnight for a slower rise and deeper flavor.
5. Add the Pearl Sugar Punch the dough down and knead in the pearl sugar by hand until it's evenly spread through the dough. Divide into 8 equal balls (about 90 g each) and let them rest for 15 minutes while the waffle iron heats.
6. Whip the Ube Cream In a chilled bowl, whip the heavy cream to soft peaks. Stir the ube halaya until loose and smooth, then fold in the whipped cream in two additions until it's evenly lavender. Refrigerate until serving.
7. Cook the Waffles Heat a Belgian waffle iron to medium. Place one dough ball in the center of each grid, close the lid, and cook for 3-4 minutes, until deep golden with glossy caramelized edges. Transfer to a wire rack. Scrape off any burnt sugar between batches.
8. Top and Serve Let the waffles cool for 1-2 minutes so the caramel crust sets. Then spoon on the whipped ube halaya and top with the berries and toasted coconut.

Pro Tips

• Use Belgian pearl sugar, not granulated sugar. Pearl sugar holds its shape in the dough and only melts where it touches the hot iron, which gives you the crunchy caramel pockets. In a pinch, lightly crushed sugar cubes work.
• Keep the iron at medium, not high. Pearl sugar burns quickly, and a too-hot iron gives you bitter, blackened edges before the center is cooked.
• Clean the iron while it's still warm. Once melted sugar hardens it's much harder to remove, so wipe the plates with a damp, folded paper towel held in tongs between batches.

Variations

• Overnight Ube Liège Waffles: After kneading in the butter, cover the dough and refrigerate for 8-12 hours. In the morning, knead in the pearl sugar and cook straight from cold, adding about 30 seconds to the cook time.
• Ube Cheese Waffles: Skip the whipped cream and top each warm waffle with a spoonful of plain ube halaya and finely grated cheddar or queso de bola, a nod to the Filipino ube-and-cheese pairing.

Nutrition (estimated, per serving)

480 calories · 58g carbs · 7g protein · 25g fat · 30g sugar · 2g fiber

Frequently Asked Questions

Can I make these in a regular waffle maker?

Yes. A deep-pocket Belgian waffle iron works best, but any nonstick waffle maker will do. Use medium heat, press the lid down gently, and expect the waffles to be thinner and cook about a minute faster.

Where do I find pearl sugar?

Look for Belgian pearl sugar (sometimes labeled 'Lars Own' or 'sugar pearls') in the baking aisle or online. Swedish pearl sugar is smaller and doesn't work as well, because it melts away inside the dough.

Can I make them ahead?

Yes. Cool the cooked waffles completely, then freeze them in a zip-top bag for up to 2 months. Reheat in a 350°F oven or toaster oven for 5-6 minutes to re-crisp the caramel. Add the whipped ube topping just before serving.

Recommended Ingredient

Kapuso Ube Halaya Sweet Purple Yam Spread (12 oz) — read our review.

More Breakfast Recipes

• Crispy Ube Mochi Waffles (Gluten-Free)
• Ube Coconut Overnight Oats
• Ube Crumb Coffee Cake
• Caramelized French Toast with Ube Yogurt Cream and Granola