Dutch~Limburgse Nonnevotten 1

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.