Again, food from the Limburg province. “Nonnevotten”. “Nonne” means nun in Dutch and “vodden” means rags. In the past nuns offered nonnevotten in return for donated rags. The food originates from the city of Sittard in the year 1600. And it’s a traditional carnival pastry. It can be eaten both warm and cold.
Ingredients
| – 300 grams of wheat flour |
| – 25 grams of yeast or 7 grams dry yeast |
| – 100 ml milk room temperature |
| – 30 grams of butter |
| – 12 grams of plain sugar |
| – 5 grams salt |
| – 1 egg |
| – Fine white sugar for topping |
Preparation
- 1) Add the following ingredients in a big bowl: flour, milk, sugar and the yeast. Stir the ingredients with a spoon and add the egg. Keep stirring until you have a dough.
- 2) Once you have a solid dough, add the butter and salt. Start kneading with your hands until you have a smooth dough. Add more flour if the dough is too sticky.
- 3) It’s time to rise the dough by covering it up with plastic. Let it rest for about 1 hour in a warm room. The dough should increase in size, if not let it rest for a bit longer.
- 4) Once ready, sprinkle a bit flour on your workbench and the dough so it does not stick the whole time. Keep repeating this when it becomes sticky. Knead the dough until it’s flat and fold it in half. Let it rest until plastic for another 15 minutes.
- 5) Again sprinkle flour on both the workbench and the flour. We need to flatten the dough and roll it until it’s shape is that of a rectangle. Use a rolling pin for this. Fold the dough in half and bring into the rectangle form for the last time. The rectangle should have a length of about 25 cm.
- 6) Now it’s time to cut out the dough parts that will become nonnevotte. Use a ruler or other straight object to cut long parts with a thickness of between 1 – 1,5 cm.
- 7) Time to put a bow into the dough parts. Place the dough part horizontally and rol it through it’s whole length to create a round form. Put two bows in it and repeat this for all others. Cover up with platic again to let them rise for about 15 minutes. They should increase in size.
- 8) It’s time to stir fry them, but before doing so prepare a platter with a thick layer of white sugar. The nonnevotte will be placed in this platter right after they are fried. Fry the nonnevotte in oil with a temperature of 180 degrees celsius. Once 1 side is brown, turn them over to fry the other side. The first part takes about 2 minutes while the latter takes about 1,5 minute.
- 9) Once fried, place the nonnevotte in the sugar layered plate, then turn them over to let the sugar stick onto the other side. If needed sprinkle more sugar on them. Place the nonnevotte on a nice platter to serve. And repeat these processes for the remainder.
Congratulations you’re done!
You can eat them both warm and cold.
Video
