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Alarowitz
Nonnevotten
Typical Limburg delicacy for carnival of milk, yeast, flour and sugar.
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Ingredients
Directions
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Heat the milk in a saucepan until hand warm and remove from the heat. Add the yeast and stir. Leave for 3 minutes.
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Sift the flour over a large bowl. Make a pit in the middle and pour the milk with yeast in it.
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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.
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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.
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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.
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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.
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Heat the frying oil in a pan or deep fryer to 175 ° C. Put the granulated sugar on a dish.
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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.
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Nutrition
290Calories
Sodium2% DV40mg
Fat22% DV14g
Protein10% DV5g
Carbs12% DV36g
Fiber4% DV1g
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