Traditional Croustillons

A leavened dough that puffs up instantly in hot oil, forming golden, crunchy balls. The inside reveals a light, airy crumb with the distinct aroma of yeast and beer.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 825
• Protein: 12 g
• Carbs: 82 g
• Fat: 49 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 13.3 g Fresh baker's yeast ( crumbled )
• 166.7 ml Whole milk ( warmed )
• 100 ml Blonde beer ( at room temperature )
• 1.3 piece Egg ( beaten )
• 33.3 g White sugar ( powdered )
• 0.7 pinch Gray sea salt
• 666.7 ml Sunflower oil ( for frying )
• 33.3 g Icing sugar ( for dusting )

Instructions

1. Yeast activation

   Dissolve the fresh baker's yeast in slightly warmed whole milk. Let it rest for 10 minutes until small bubbles appear on the surface.

2. Base preparation

   In a large mixing bowl, mix the wheat flour with the white sugar and a pinch of grey sea salt. Create a well in the center.

3. Binding the dough

   Pour the milk-yeast mixture, the lager beer, and the whole eggs into the well. Work the dough with a whisk or spatula until smooth and elastic. It should be thicker than pancake batter but flow heavily.

4. Proofing

   Cover with a clean cloth and let rise in a warm place, away from drafts. The dough should double in volume and be covered with small air bubbles.

5. Frying

   Heat the sunflower oil to 180°C. Scoop small walnut-sized pieces of dough with two spoons and drop them into the oil. The fritters should flip over by themselves and become golden brown.

6. Draining and finishing

   Remove the fritters with a slotted spoon and place them on paper towels. Dust generously with icing sugar before serving hot.

Chef's tips

• The oil must be exactly 180°C; too cold and the dough absorbs the fat, too hot and the center stays raw.
• Dip your spoons in the hot oil before scooping the dough so it slides off without sticking.

Storage

Eat immediately to preserve the crunch. Does not reheat well.