Liege waffle

The Liege waffle starts with a brioche-like dough of flour, butter, eggs and yeast. After rising, large chunks of pearl sugar are worked into it, and portions of dough are pressed in a hot waffle iron. The sugar melts and caramelizes on the surface, giving a crackly, glossy crust around a dense, tender center.

It is smaller, heavier and sweeter than the light, rectangular Brussels waffle, and its edges are uneven rather than neatly squared. In Wallonia it is sold warm from street stalls and bakeries and eaten by hand, usually without toppings. A local legend credits the cook of a Prince-Bishop of Liege with creating it.