1-First Step: Activate the yeast Dissolve 7 g of active dry yeast in 200 ml of lukewarm milk. Let it sit for about 5 minutes until the mixture looks foamy. That foam tells you the yeast is awake and ready to help the batter rise. The milk should feel warm, not hot, because very hot milk can damage the yeast.

2-Second Step: Mix the dry ingredients In a large bowl, combine 250 g all-purpose flour, 10 g granulated sugar, and 5 g salt. Stir them together so the sweetness and salt are evenly spread through the flour. This small step helps the batter mix more smoothly later.

3-Third Step: Combine the wet and dry ingredients Make a well in the center of the flour mixture. Add the foamy yeast mixture, 1 egg, 1 teaspoon vanilla extract, and 1 tablespoon melted butter. Mix until the batter looks smooth and slightly sticky. It should not be dry like bread dough, and it should not be runny like milk. A thick, spoonable batter gives the best shape in the oil.

4-Fourth Step: Let the batter rest Cover the bowl with a kitchen towel and place it in a warm spot for 45 minutes. During this rest, the yeast begins working and the batter becomes lighter. This resting time helps the fritters puff better in the fryer, so do not rush it. If your kitchen is cool, place the bowl near a warm stove or inside an oven that is turned off but slightly warm.

5-Fifth Step: Heat the oil Pour enough vegetable oil into a deep fryer or heavy-bottomed pot to allow the fritters to float. Heat the oil to 180°C, or 350°F. If you do not have a thermometer, test the oil by dropping in a small spoonful of batter. It should sizzle right away and float to the top. If it browns too fast, lower the heat a little. If it sinks and stays pale, the oil needs more time.

6-Sixth Step: Fry in small batches Use a spoon or ice cream scoop to drop small portions of batter into the hot oil. Fry a few at a time so the oil stays close to the right temperature. Crowding the pot can lower the heat and make the fritters greasy instead of crisp.

7-Seventh Step: Cook until golden brown Fry each batch for 3 to 4 minutes, turning occasionally so the fritters brown evenly on all sides. They should look puffed and deep golden when done. If they darken too quickly, reduce the heat slightly. If they seem pale after 4 minutes, give them a little more time.

8-Eighth Step: Drain and dust Lift the fried dough balls out with a slotted spoon and place them on paper towels to drain. While they are still warm, dust them generously with powdered sugar. The sugar clings best when the fritters are fresh from the oil, giving them the classic sweet finish people expect from Belgian Croustillons.

9-Final Step: Serve warm Serve immediately for the best texture. They are excellent plain, but they also taste wonderful with chocolate sauce, caramel, whipped cream, fruit preserves, or honey. For a party tray, set them on a platter and add small bowls of dips so everyone can choose their favorite.