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 -------

  • slazer2au@lemmy.worldEnglish
    27·
    13 days ago

    oliebollen are amazing.

    A tip for your recipe, put a double space at the end of the line so it forms a list.

    • a4ng3l@lemmy.worldOP
      7·
      13 days ago

      Seems benelux has waayyyyyyyyy too much good deepried stuff indeed :)

      I corrected the list thanks for the headsup :)

        • a4ng3l@lemmy.worldOP
          2·
          13 days ago

          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

          • stringere@sh.itjust.works
            3·
            13 days ago

            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.

      • stringere@sh.itjust.works
        3·
        12 days ago

        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

        1. Combine first 5 ingredients in a bowl. Make a well in the center of the mixture.

        2. Stir together egg and buttermilk. Add mixture to dry ingredients. Stir until moistened. Stir in onion.

        3. 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.

        4. Drain on paper towels. Serve immediately.

  • matelt@feddit.uk
    4·
    13 days ago

    That’s February food in my area of France, we call them beugnots! I want one so bad 😞

  • Damage@slrpnk.net
    3·
    13 days ago

    Hey we make these in Italy too! We call them Sgonfietti. (it translates to something like tiny de-enflateds… yeah doesn’t really translate.)

  • leftzero@lemmy.dbzer0.com
    3·
    13 days ago

    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).