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Croustillons

Experience all the magic of the fair at home with this perfect croustillons recipe, guaranteed gluten-free and lactose-free. No need to deprive yourself: we have revamped this great classic to achieve ultra-soft little bites.

Golden to perfection and generously dusted with icing sugar, these quick doughnuts will delight both young and old foodies, intolerant or not. A simple, quick, and inclusive recipe for a successful festive snack!

Ingredients

For about 600g of dough (20 croustillons)
  • 400g of croustillons mix
  • 10g of fresh yeast
  • 130g of lukewarm water
  • 100g of lukewarm milk (cow or plant-based)
  • 1 egg (50g)
  • 35g of butter or melted coconut oil
  • Your preferred frying oil (refined sunflower oil, refined coconut oil, ...)

Equipment

  • A large bowl
  • A scale
  • A deep fryer (or failing that, a frying pan or saucepan)

Preparation

  1. Place the contents of the packet in a large bowl and crumble the yeast on top. Pour in the lukewarm water and milk (26°C), the egg, and the melted butter/oil.Mix until a smooth consistency is achieved. 

  2. Leave the dough to rest for 1 hour.

  3. Divide the dough into pieces of about 30g (optional: and briefly roll them to make them rounder). 

  4. Tip : use an ice cream scoop.

Baking

  1. Heat vegetable oil in a deep fryer or saucepan (170°C). 
  2. Dip the dough pieces in hot oil and cook them for at least 3 minutes on each side. Dip in sugar (cane sugar or icing sugar) and enjoy without delay ;-) 

Ideas for variations


Berlin ball: Shape larger dough pieces and, once cooked, fill them with your favourite filling (raspberry jam, apple compote, chocolate spread,...).

Donuts : Shape larger dough pieces, flatten them and use a cookie cutter to remove a circle from the centre. Cook the "rings" and save the centre to make new ones. Once cooked, top your donuts with your favourite topping or roll them in sugar (with cinnamon).