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Golden, crisp, and dusted with powdered sugar, Croustillons are a beloved Belgian street food that embodies the joy of simple, indulgent flavours.
Found at fairs, Christmas markets, and local festivals, these deep fried dough balls are a staple of Belgium’s culinary tradition. Their crisp exterior gives way to a soft, airy interior, making them irresistibly satisfying with every bite.
Whether enjoyed fresh from a street vendor or made at home, Croustillons evoke nostalgia and celebration, a treat that brings people together in moments of shared delight.
What Are Croustillons?
Croustillons are small, round fritters made from a light, yeasted batter, fried until golden brown, and typically dusted with powdered sugar.
Their name comes from the French word croustillant, meaning “crispy,” which perfectly describes their texture. Though they are often compared to Dutch oliebollen or French beignets, Croustillons have their own distinct charm.
These sweet bites are a highlight of Belgian street food culture, particularly in cities like Brussels and Liège, where they are sold in paper cones and devoured by festival goers.
While traditionally plain, some versions include apples, raisins, or even a splash of beer in the batter, giving them an added depth of flavour. No matter the variation, their appeal remains the same; warm, fluffy, and utterly delicious.
Ingredients and Taste
The beauty of Croustillons lies in their simplicity. The batter is typically made with flour, eggs, sugar, milk, and yeast, creating a light and airy texture once fried.
Some recipes incorporate a hint of vanilla or citrus zest for subtle aromatic notes, while others use Belgian beer to add a slight tang and depth.
Once fried, the dough balls develop a golden, crisp shell that contrasts beautifully with their pillowy interior.
The final touch, a generous dusting of powdered sugar, enhances their sweetness without overpowering their delicate flavours. The result is a bite sized indulgence that is both crisp and tender, offering a satisfying combination of textures.
Croustillons are best enjoyed fresh, straight from the fryer, when their warmth and lightness are at their peak.
While they are delicious on their own, some people enjoy them with chocolate sauce, caramel drizzle, or even a side of whipped cream, making them even more decadent.
A Taste of History
Though similar fried dough treats exist in many European countries, Croustillons hold a special place in Belgian food culture.
Their origins trace back to traditional fairground foods that were easy to make, inexpensive, and perfect for sharing.
These bite sized delights became particularly popular at Belgian carnivals and Christmas markets, where their warm, sugary aroma fills the air, drawing in eager crowds.
While Croustillons may have taken inspiration from Dutch oliebollen or French pets-de-nonne, they have become a distinctly Belgian treat, associated with festive gatherings and simple pleasures.
The tradition of eating them at public events continues to this day, making them a symbol of celebration and indulgence.
Belgian Croustillons Recipe
Serves: 4 people
Ingredients:
- 250g (2 cups) all-purpose flour
- 10g (2 teaspoons) granulated sugar
- 5g (1 teaspoon) salt
- 7g (2 ¼ teaspoons) active dry yeast
- 200ml (¾ cup) lukewarm milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- Vegetable oil for frying
- Powdered sugar for dusting
Directions
In a small bowl, dissolve the yeast in lukewarm milk. Let it sit for about 5 minutes, or until foamy. This step is essential, as it activates the yeast and ensures a light, airy texture in the dough.
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the centre and pour in the activated yeast mixture, egg, vanilla extract, and melted butter. Mix gently with a wooden spoon or whisk until the batter is smooth and lump free. The consistency should be thick but slightly sticky.
Cover the bowl with a clean kitchen towel and let the batter rest for 45 minutes in a warm place. This allows the yeast to work, developing air pockets that will give the croustillons their signature fluffiness.
Once the batter has risen, heat vegetable oil in a deep fryer or a heavy bottomed pot to 180°C (350°F). To check if the oil is ready, drop a small spoonful of batter into the oil, if it sizzles and rises quickly to the surface, the oil is at the right temperature.
Using a spoon or a small ice cream scoop, carefully drop small portions of batter into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and make the dough absorb too much grease.
Fry the dough balls for about 3 to 4 minutes, turning them occasionally with a slotted spoon to ensure even browning. They should puff up and develop a deep golden brown crust.
Once cooked, transfer the croustillons onto a plate lined with paper towels to absorb excess oil. Let them rest for a few seconds before moving on to the final step.
Dust generously with powdered sugar while still warm. The slight heat helps the sugar stick to the dough balls, creating the classic light coating.
Serve the croustillons immediately while warm and crispy. Traditionally, they are enjoyed plain, but they pair beautifully with a side of melted chocolate, fruit preserves, or a drizzle of honey for extra indulgence.
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