Belgian croustillons are spongy doughnuts which is usually sold during exhibitons in Belgium, its somewat like a street food. Belgian peoples goes to exhibition just to buy and have this doughnuts. You may wonder why am talking about Belgian doughnuts today, this week am running blogging marathon with an interesting theme.One dish Three countries is the theme for this week and i will be posting three different doughnuts from three countries, so you might have noticed that i chosed doughnuts as my dish for this theme.
When i chosed doughnuts as my dish for this week's theme, i was searching something different from Europe and thus i found that Belgian croustillons may suit prefectly for theme.I called my friend from Belgium and asked about this dish, she was kind enough to help me to get this recipe from her grandma.Croustillons i have prepared is not the authentic one,Yes the authentic croustillons goes for Belgian beer and it is fried in pork fat (saindoux)or beef fat.But i opted for a no beer croustillons and i fried them in cooking oil. These croustillons are seriously very addictive and one can eat a huge bowl without any hesitation within few minutes.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38
1+1/2cups Flour
2tsp Sugar
1tsp Instant yeast
1/2cup Warm milk
1/4cup Water
1/2tsp Salt
4tbsp Melted butter
2nos Eggs (separate the yolks and egg whites)
1cup Confectioner's sugar (for dusting)
Oil for frying
Take the 2tablespoons of flour,sugar,salt, instant yeast in a bowl, add the milk and mix well,keep aside in a warm place for 15 minutes.
Make a well in the centre of the remaining flour, add the egg yolks, melted butter and water.
Mix the already prepared milk-yeast mixture to the flour, stir well and keep aside.
Beat the egg whites with a pinch of salt until stiff peak form, add delicately the egg whites by folding into the batter.
Cover the container with a damp cloth and keep in warm place for an hour.
Heat the oil for frying, drop a tablespoon of batter into the oil.
Fry in small batches until the doughnuts turns golden brown.
Drain the oil in a paper towel.
Dust the doughnuts with confectioner's sugar.
Enjoy..
When i chosed doughnuts as my dish for this week's theme, i was searching something different from Europe and thus i found that Belgian croustillons may suit prefectly for theme.I called my friend from Belgium and asked about this dish, she was kind enough to help me to get this recipe from her grandma.Croustillons i have prepared is not the authentic one,Yes the authentic croustillons goes for Belgian beer and it is fried in pork fat (saindoux)or beef fat.But i opted for a no beer croustillons and i fried them in cooking oil. These croustillons are seriously very addictive and one can eat a huge bowl without any hesitation within few minutes.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38
1+1/2cups Flour
2tsp Sugar
1tsp Instant yeast
1/2cup Warm milk
1/4cup Water
1/2tsp Salt
4tbsp Melted butter
2nos Eggs (separate the yolks and egg whites)
1cup Confectioner's sugar (for dusting)
Oil for frying
Take the 2tablespoons of flour,sugar,salt, instant yeast in a bowl, add the milk and mix well,keep aside in a warm place for 15 minutes.
Make a well in the centre of the remaining flour, add the egg yolks, melted butter and water.
Mix the already prepared milk-yeast mixture to the flour, stir well and keep aside.
Beat the egg whites with a pinch of salt until stiff peak form, add delicately the egg whites by folding into the batter.
Cover the container with a damp cloth and keep in warm place for an hour.
Heat the oil for frying, drop a tablespoon of batter into the oil.
Fry in small batches until the doughnuts turns golden brown.
Drain the oil in a paper towel.
Dust the doughnuts with confectioner's sugar.
Enjoy..
5 comments:
This is looking amazing........ Interesting and inviting doughnuts!!
Delicious doughnuts.
yumm, the photo are making me really hungry :)
Yummy & lovely doughnuts...
They look real yummy.
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