1-First Step: Activate the yeast Start by dissolving 2 1/4 teaspoons active dry yeast in 3/4 cup lukewarm milk. Let the mixture sit for about 5 minutes until it becomes foamy. This step is important because foamy yeast tells you the batter will rise properly and create those light air pockets that make Belgian Croustillons so pleasant to eat.

2-Second Step: Mix the dry ingredients In a large bowl, combine the flour, granulated sugar, and salt. Stir them together so the yeast batter mixes evenly later. Making the dry blend first helps distribute the salt and sugar without creating clumps.

3-Third Step: Build the batter Make a well in the center of the dry ingredients. Add the foamy yeast mixture, the egg, vanilla extract, and melted butter. Stir until the batter becomes smooth and slightly sticky. It should be thick enough to hold its shape when scooped, but not so stiff that it resists mixing. If you are making a variation with beer, this is the point where you can replace part of the milk with beer for a lighter, more rustic flavor.

4-Fourth Step: Let the batter rest Cover the bowl with a kitchen towel and let the batter rest in a warm place for about 45 minutes. During this time, the yeast expands and creates tiny air pockets. Those air pockets are what give Belgian Croustillons their soft, airy interior. If your kitchen is cool, place the bowl near a warm stove or in an oven that is turned off but slightly warm.

5-Fifth Step: Heat the oil Pour enough vegetable oil into a deep fryer or heavy pot for deep frying. Heat it to 350°F (180°C). A small spoonful of batter should sizzle and rise quickly when dropped in. If the oil is too cool, the croustillons may absorb too much oil. If it is too hot, the outside can brown before the inside cooks through.

6-Sixth Step: Fry in small batches Using a spoon or ice cream scoop, drop portions of batter into the hot oil. Work in batches so the pot is not crowded. Crowding lowers the oil temperature and can make the fritters heavier. Fry each portion for 3 to 4 minutes, turning occasionally, until the dough balls are golden brown and puffed.

7-Seventh Step: Drain and dust Lift the fried croustillons from the oil and place them on paper towels to drain. While they are still warm, dust them generously with powdered sugar. The sugar sticks best when the surface is hot, giving the fritters their classic snowy finish. This is the moment when Belgian Croustillons truly look like the fairground treat people love.

8-Final Step: Serve right away Serve the croustillons immediately while they are warm, crisp, and airy. They are wonderful on their own, but you can also offer chocolate sauce, caramel, whipped cream, fruit preserves, or honey on the side. For a fruitier version, try serving them with apple slices or a spoonful of warm jam.