1-First Step: Activate the yeast Start by dissolving active dry yeast in lukewarm milk. Let it sit for 5 minutes until foamy. This foamy layer shows the yeast is alive and ready to create air bubbles in the batter.

2-Second Step: Mix the dry ingredients In a large bowl, mix flour, granulated sugar, and salt. Make a well in the center so the liquid ingredients combine evenly without flour pockets. Stir just until you no longer see dry patches.

3-Third Step: Combine wet and dry for a smooth batter Pour in the yeast mixture, then add the egg, vanilla extract, and melted butter. Stir until smooth and slightly sticky. If the batter looks extremely thick, add a teaspoon of warm milk at a time, but only if needed.

4-Fourth Step: Rest the batter Cover the bowl with a kitchen towel. Let the batter rest in a warm place for 45 minutes to rise. During this time, the dough becomes lighter and more elastic, which helps the croustillons develop a fluffy center.

5-Fifth Step: Heat the oil to the right temperature Heat vegetable oil to 180°C (350°F) in a deep fryer or heavy pot. Keep an eye on the temperature using a thermometer if you have one. Even small drops in heat can make fried dough balls absorb more oil.

6-Sixth Step: Fry in small batches Drop small portions of batter into the hot oil using a spoon or ice cream scoop, working in batches. Fry for 3 to 4 minutes until golden brown, turning occasionally for even cooking. Crowding the pot lowers the temperature, so batches are key for crispness.

7-Final Step: Drain, cool briefly, and dust Remove the croustillons and drain them on paper towels. Let them cool briefly, then dust with powdered sugar while they’re still warm. Serve immediately for the best adhesion and the crispiest texture.