Nonnevotten

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.