This Limburgse Nonnenvotten Recipe is a great one to try when you’re hungry for some fried sweetness! Limburgse Nonnenvotten are traditional Dutch pastries, particularly popular in the Limburg region of the Netherlands. They are deep-fried pastries with a twisted knot shape, similar to a doughnut or fritter, often dusted with sugar. Nonnenvotten are traditionally enjoyed during festive occasions, particularly during carnival season (Carnaval) in Limburg. Carnival in Limburg typically takes place in February, preceding the Christian season of Lent. During this celebration, Nonnenvotten are a common treat enjoyed by locals and visitors alike as part of the festivities.
Carnaval holds significant cultural importance in the Limburg region of the Netherlands. It is a vibrant and festive time marked by parades, street parties, and colorful costumes. The celebration is deeply rooted in local tradition and folklore, dating back centuries.
In Limburg, Carnaval is more than just a party—it’s a time for communities to come together, celebrate their heritage, and temporarily escape the constraints of daily life. During Carnaval, people often dress up in elaborate costumes, attend parades featuring floats and marching bands, and indulge in delicious food and drink.
Limburgse Nonnenvotten are a cherished part of Carnaval festivities. These deep-fried pastries symbolize indulgence and merriment, serving as a delicious treat enjoyed by both young and old during this festive season. Their consumption during Carnaval underscores the culinary traditions and sense of conviviality that define this joyous celebration in Limburg.
Limburgse Nonnenvotten
Equipment
- Fryer
- Bowl
- Kitchen Towel
- Grater
- Baking Sheet
- Parchment Paper
Ingredients
- 250 gram Flour + some extra for dusting
- 7 gram Instant yeast or use 21 grams of Fresh Yeast
- 100 ml Milk
- 2 tbsp Sugar
- 3 gram Salt
- 60 gram Butter
- 1 Egg
- Zest of 1/2 Orange optional, any citrusfruit will do
Serve with:
- 80 gram Sugar fine
- Zest of 1/2 Orange optional, any citrusfruit will do
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in lukewarm milk with the sugar. Let it sit for about 5-10 minutes until it becomes frothy. If you're using fresh yeast, you can directly add the yeast to the dry ingredients in the next step.
- Mix Ingredients: In a large mixing bowl, add the flour. Make a well in the center and add the activated yeast mixture, egg, finely grated zest of half a orange, and softened butter. Season with the salt, but ensure to not place the salt directly on the yeast.
- Knead Dough: Mix the ingredients together to form a dough. Turn the dough out onto a floured surface and knead it for about 5-8 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little extra flour as needed.
- Let it Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it doubles in size.
- Shape Nonnevotten: After the dough has risen, punch it down to release the air. Divide the dough into 8 even smaller portions and roll each portion into a long rope of about 50cm. Then, twist each rope into a knot shape.
- Second Rise: Place the shaped nonnevotten on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise again for about 30-45 minutes.
- Fry Nonnevotten: Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (180°C). Carefully add the nonnevotten, a few at a time, and fry them for about 3-4 minutes on each side, or until they are golden brown and cooked through. Be sure not to overcrowd the pan.
- Drain and Cool: Once cooked, remove the nonnevotten from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Allow them to cool slightly.
- Serve: Dust the warm nonnevotten generously with sugar, and some finely grated orange zest, before serving. They are best enjoyed fresh and warm.