Dissolve the yeast in lukewarm milk. Beat the egg. Let the
butter soften. Sift the flour with a pinch of salt and the caster
sugar. Make a dimple in the middle. Pour the yeast mixture
with the rest of the lukewarm milk and the soft butter into the
well and mix everything into a smooth dough.
nuns nooses - nonnenvotten
fine sugar
500 grams of flour
50 grams of fresh yeast
50 grams of caster sugar
Nonnenvot means the ass of a nun in Limburgish. This
typical pastry is traditionally eaten during the carnival. It
dates back to the 17th century. The best explanation for
the name is that the pastry resembles the noose that the
nuns used to wear on their backs.
¼ liter of milk
100 grams of butter
salt
1 egg
taste and tradition
Cover, set aside at room temperature and draft-free. Allow to
rise for 1 hour. Knead again and press out the air. Let rise
again for 20 minutes and press the dough flat to remove the
air bubbles.
Roll out the dough and cut strings of about 30 cm long. Make
rolls out of it and put a knot in it. Let them rest for a while
before frying the knots until golden brown at 180 ° C. When
they are done, sprinkle generously with fine sugar.
fine sugar
500 grams of
flour
50 grams of
fresh yeast
50 grams of
caster sugar
¼ liter of milk
100 grams of butter
salt
1 egg
Dissolve the yeast in lukewarm milk. Beat the
egg. Let the butter soften. Sift the flour with a
pinch of salt and the caster sugar. Make a
dimple in the middle. Pour the yeast mixture
with the rest of the lukewarm milk and the soft
butter into the well and mix everything into a
smooth dough.
Nonnenvot means the ass of a nun in
Limburgish. This typical pastry is
traditionally eaten during the carnival. It
dates back to the 17th century. The best
explanation for the name is that the pastry
resembles the noose that the nuns used to
wear on their backs.
nuns nooses
nonnenvotten
Cover, set aside at room temperature and draft-
free. Allow to rise for 1 hour. Knead again and
press out the air. Let rise again for 20 minutes
and press the dough flat to remove the air
bubbles.
Roll out the dough and cut strings of about 30
cm long. Make rolls out of it and put a knot in it.
Let them rest for a while before frying the knots
until golden brown at 180 ° C. When they are
done, sprinkle generously with fine sugar.
taste and tradition
