Dutch Mini Doughnuts (Croustillons)
Ingredients
For the batter:
80 ml Milk
100 ml Beer (pale lager)
100 g Flour (plain) (T55 if available)- 100 g Fine wheat semolina
- 15 g Yeast (fresh) (or 5 g dried yeast)
20 g Sugar (caster)
20 g Butter (unsalted)
2 Eggs
1 pinch Salt
For frying & finishing:
2 L Sunflower oil- 50 g Sugar (caster)
Instructions
- Warm the milk slightly and dissolve the yeast in it.
- Separate the eggs into yolks and whites.
- In a large bowl, combine the flour, semolina, salt, and sugar.
- Gradually whisk in the milk-yeast mixture and beer to the dry ingredients, making sure there are no lumps.
- Stir in the egg yolks and the butter.
- Cover with clingfilm and leave to prove in a warm place (around 30°C) for 1–1½ hours until doubled in size.
- Whisk the egg whites until stiff peaks form, adding a little sugar to stabilise.
- Gently fold the meringued whites into the batter using a spatula. This makes the fritters light and airy.
- Heat the sunflower oil in a deep pan or fryer to 180°C.
- Using a tablespoon, drop portions of the batter into the hot oil. Fry, turning occasionally, until golden brown.
- Remove with a slotted spoon and drain on kitchen paper.
- Sprinkle generously with caster sugar while still warm.
- erve immediately for best taste and texture.
Notes
These are best eaten fresh and warm — they lose their crispness if left to sit. For extra flavour, you can add a pinch of cinnamon to the sugar for sprinkling. Batter can be rested longer for a slightly tangier flavour from the yeast.
Throw in your flavor