Sunday, February 7, 2010

Nonnevotten

ALAAAF!!!!! It's Carnaval time in Limburg, the province where I was born and raised. That means lots of food, lots of drinking and lots of partying until Ash Wednesday when the six fasting weeks of Lent start.

Somehow the whole "let's-party-like-it's-going-to-be-Lent-in-five-days" thing doesn't really work for me. All I'm giving up for Lent is dusting. And I don't miss the drinking, but I do miss the food.......

During carnaval time it's traditional to eat nonnevotten, a traditional deep fried dough in the shape of a bow. Nonnevotten literally means "nun's bottom" and it is thought that the name refers to the bow on the back of the Franciscan Sisters' habits that they wore during the late 1800s.

Either way, the nonnevotten (the fried ones) are lovely, pretty in shape and can be eaten all year round, really.

Nonnevotten
1/2 cup of milk, warm
2 teaspoons of active dry yeast
1 3/4 cup flour
2 tablespoons of butter, melted
1 tablespoon of sugar
pinch of salt

Proof the yeast in the warm milk, then mix into a soft dough with the flour, the butter, the sugar and the pinch of salt. Let rest and rise for about 40 minutes. Divide into ten equal parts. Roll each part into a long rope, place a loose knot in it and set aside until all ropes are done. Cover loosely with plastic wrap.

Heat the fryer or a skillet with oil to 375F. Fry two or three nonnevotten at a time until golden-brown. Stack them on a plate with paper towels to drain some of the fat, and when cooled down, roll in sugar.



Serve warm.

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