Nonnevot - Dutch Carnival Sweet Treat

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 9g (Saturated Fat: 4g)
• Carbohydrates: 31g (Sugars: 8g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt.
3. 3.
   Add the softened butter and eggs to the dry ingredients, followed by the yeast mixture.
4. 4.
   Mix the ingredients until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Once the dough has risen, punch it down and divide it into small portions.
7. 7.
   Roll each portion into a long rope and twist it into a knot or braid shape.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
9. 9.
   Carefully place the Nonnevot pastries into the hot oil and fry until golden brown on both sides, approximately 2-3 minutes per side.
10. 10.
    Remove the Nonnevot from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Dust the Nonnevot generously with powdered sugar while they are still warm.
12. 12.
    Serve the Nonnevot fresh and enjoy!

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Butter — Soften the butter at room temperature before adding it to the dough for easier incorporation.
• Milk — Warm the milk to around 37°C (98°F) to activate the yeast properly.

Tips & Tricks

• For a twist on the traditional Nonnevot, you can add a sprinkle of lemon zest to the dough for a refreshing citrus flavor.
• Make sure the oil is at the correct temperature before frying to ensure the Nonnevot cooks evenly and doesn't absorb excess oil.
• Dust the Nonnevot with powdered sugar just before serving to maintain their crispness.

Serving advice

Serve the Nonnevot warm or at room temperature. They are best enjoyed fresh on the day they are made. Pair them with a hot cup of coffee or tea for a delightful treat during Dutch Carnival.

Presentation advice

Arrange the Nonnevot on a platter and generously dust them with powdered sugar. You can also serve them in individual paper cones for a festive touch.