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verification. (August 2010) |
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| Alternative names | Strik/sjtrik Poeffel |
|---|---|
| Type | Doughnut |
| Place of origin | Netherlands |
| Region or state | Limburg |
| Main ingredients | Flour, yeast, milk, butter, brown sugar, lard |
Nonnevot (also: strik or poeffel) is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival ( Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard. [1]
See also
References
- ^ Countess Van Limburg Stirum (1997). Art of Dutch Cooking. Hippocrene Books, Inc.
External links
-
Media related to
Nonnevot at Wikimedia Commons
| This article needs additional citations for
verification. (August 2010) |
|
| |
| Alternative names | Strik/sjtrik Poeffel |
|---|---|
| Type | Doughnut |
| Place of origin | Netherlands |
| Region or state | Limburg |
| Main ingredients | Flour, yeast, milk, butter, brown sugar, lard |
Nonnevot (also: strik or poeffel) is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival ( Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard. [1]
See also
References
- ^ Countess Van Limburg Stirum (1997). Art of Dutch Cooking. Hippocrene Books, Inc.
External links
-
Media related to
Nonnevot at Wikimedia Commons