Make sure the milk, butter and egg are at room temperature. Weigh all the ingredients carefully. Sieve the flour. Crumble the fresh yeast into a measuring cup and pour in the correct amount of milk. Stir the mixture with a whisk so that the yeast dissolves in the milk. Pour the milk with the dissolved yeast into the flour and mix with the whisk.

ingredients - info 25 g butter 25 cl milk 15 g fresh yeast

Melt the butter. Separate the egg white and the yolk. Mix the yolk and melted butter into the flour and milk batter. Beat the egg white to a firm foam. Fold the egg white foam under the batter. If the batter is too firm, you can add a dash of milk. Sprinkle a pinch of salt into the batter. Heat the fryer to 180 to 190°C. Take a portion of the batter with a small ladle and pour it into the hot fryer in one go. Do not fry too many balls at once, so that they do not stick together. Fry the ‘smoutebollen’, as we have named them here, until golden brown. Turn them over briefly during baking. Lay a napkin or a sheet of kitchen paper in a serving dish and let the buns drain. Dust generously with icing sugar.