Nonnevotten

Name: Nonnevotten
Cook time: 45 min
Total time: 105 min
Yield: 15
Cuisine: Dutch
Ingredients: 200 ml Full Milk; 7 g dried yeast bag; 500 g wheat flour; 75 g white caster sugar; 125 g soft butter; tl salt; 1,5 liter frying oil; 100 g fine cristalsugar

Typical Limburg delicacy for carnival of milk, yeast, flour and sugar.

Ingredients

Kitchen Stuff

1 cling film
1 baking paper
1 frying pan
1 skimmer

Directions

Heat the milk in a saucepan until hand warm and remove from the heat. Add the yeast and stir. Leave for 3 minutes.
Sift the flour over a large bowl. Make a pit in the middle and pour the milk with yeast in it.
Add the caster sugar, soft butter and the salt. Knead until a smooth dough. This takes about 6 minutes. Use extra flour if the dough is too sticky.
Make a nice ball of the dough. Put back in a clean bowl. Cover with cling film and leave for 1 hour in a warm, draft-free place.
Knead the dough again and divide it into the bread rolls (1 scoop of dough per piece). Roll out each ball into a long strand of approx. 20 cm.
Put a knot in each strand. Place the dough buttons on a sheet of paper covered with baking paper. Put a clean tea towel over and let rise for 30 minutes.
Heat the frying oil in a pan or deep fryer to 175 ° C. Put the granulated sugar on a dish.
Fry the dough buttons per 3 at the same time in approx. 6 minutes until golden brown. Turn halfway. Take them out of the oil with a skimmer and roll them through the granulated sugar.