Nonnevotten from marcel roubroeks

Name: nonnevotten from marcel roubroeks
Total time: 60 min
Yield: 40
Ingredients: 1 kilogram flour; 90 gram caster sugar; 15 gram salt; 60 gram yeast; 125 gram unsalted butter; 50 gram egg; 15 gram vanilla sugar; 450 milliliters water; powdered sugar

Try this delicious Limburg delicacy

Ingredients

Directions

Put flour, caster sugar, salt, yeast, unsalted butter, eggs, vanilla sugar and water in a large bowl and knead a good supple dough.
Make a porcelain bowl warm in the oven or on the heating and put the dough in it.
Do not put the dish back on the heat source, but just in the kitchen.
Cover the dough with a damp towel to prevent drying out and let it rise for 30 minutes.
After proofing, remove the dough from the bowl and divide it into 40 equal balls.
Place all bread rolls on a baking sheet and put the cloth over a little longer.
Always remove a ball from under the cloth and make a short wind.
Immediately put back under the cloth.
Repeat with all the balls.
Start with the first strand and roll it to a strand of about 35 cm.
Then make a bow of it and place it back under the tea towel.
Repeat with all short strands.
Let the bows rise for about 45 minutes.
Heat the deep fryer to 175 degrees Celsius.
Fry the bows for 1.5 minutes on each side. Do not bake too much at once.
The bows must be able to move freely in the frying fat.
Let them cool and get them through the icing sugar.