1-First Step: Dissolve the active dry yeast in the lukewarm milk and let it sit until it becomes foamy for about 5 minutes. This is the key to fluffy Belgian croustillons fried dough balls, because activated yeast makes the batter rise.

2-Second Step: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Make a well in the center, then add the yeast mixture, egg, vanilla extract, and melted butter. Mix until smooth and slightly sticky.

3-Third Step: Cover the batter and rest it in a warm place for 45 minutes to rise and develop fluffiness. If you’re adapting this Belgian croustillons recipe for flavor, this is also a good moment to consider adding vanilla or a small amount of citrus zest.

4-Fourth Step: Heat vegetable oil to 180°C (350°F) in a deep fryer or heavy pot. Keep it at a steady temperature so your fried dough balls cook through without turning greasy.

5-Fifth Step: Drop spoonfuls of batter into the hot oil carefully and fry in batches. Frying in small batches prevents the oil temperature from dropping too much, which helps the balls puff up instead of settling.

6-Sixth Step: Fry for 3 to 4 minutes, turning occasionally until deep golden brown and puffy. This timing is what gives you crispy, golden Belgian croustillons with a soft inside.

7-Seventh Step: Drain on paper towels to remove excess oil. This keeps the outside crisp instead of soggy.

8-Eighth Step: Dust generously with powdered sugar while still warm. Warm croustillons hold sugar best, giving you that classic sweet street-food finish.

9-Final Step: Serve immediately while warm and crispy. For extra indulgence, pair Belgian croustillons with chocolate sauce, caramel, or whipped cream, or try fruit preserves or honey.