Cooking locale food for a change :)
We call these babies « croustillons » and those are typical carnival donut here in Belgium.
Making the dough is super simple;
250gr of flour
150ml of tepid milk
1 egg
7gr of dry yeast
20 gr of sugar
20 gr of softened butter
4gr of salt
1 small pack of Vanilla sugar
Beat the crap out of it for about 5 mins
And after a while it has doubled its volume:
Deep fried for a couple of minutes
And then add a lot of icing sugar -------
21 replies
oliebollen are amazing.
A tip for your recipe, put a double space at the end of the line so it forms a list.
Seems benelux has waayyyyyyyyy too much good deepried stuff indeed :)
I corrected the list thanks for the headsup :)
You would enjoy the food of the American South
From the YouTube content I see definitively more than the northern part :) It all seems soooo juicy, limy, meaty… I reaaaaally wish I could get over there one day
Maybe wait a little while. Good news is that when it is safe to visit the exchange rate will probably be wildly in your favor.
Oliebollen and Quarkbällchen look so similar but are so different
I'd have some
ja_JP.UTF-8food right now, ngl.Take my upvote and let’s forget about this
😂❤️🤝
Those look yummy! Thanks for the recipe.
Hushpuppies with parmesean!
Seriously, though, those look delicious.
What? There's a savory version of this?
They're different, but those reminded me of hushpuppies:
Ingredients
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. freshly ground pepper
1 large egg
1/2 cup buttermilk
1 cup minced onion
2 cups vegetable oil
Directions
Combine first 5 ingredients in a bowl. Make a well in the center of the mixture.
Stir together egg and buttermilk. Add mixture to dry ingredients. Stir until moistened. Stir in onion.
Pour oil into 10-inch cast iron skillet, and heat to 375°F. Drop batter by tablespoonfuls into oil, and fry in batches 3 minutes on each side or until golden.
Drain on paper towels. Serve immediately.
That's going to be a banger. I'll be making those as appetizers when I'm back from vacations :) Thanks!
Happy to share! You may want to look at more recipes as they can vary.
That's February food in my area of France, we call them beugnots! I want one so bad 😞
We call the "Mäuschen" (little mice) in my region of German.
Mine is en-US
We'd call these bunyols de vent in Catalonia. Wind fritters, apparently (not sure about the fritter bit, but seems to be the closest to bunyol I can find, so it'll have to do, because I don't think I could call them doughnuts).
Hey we make these in Italy too! We call them Sgonfietti. (it translates to something like tiny de-enflateds... yeah doesn't really translate.)
I want it in my mouf.