Dissolve the yeast in lukewarm milk. Beat the egg. Let the butter soften. Sift the flour with a pinch of salt and the caster sugar. Make a dimple in the middle. Pour the yeast mixture with the rest of the lukewarm milk and the soft butter into the well and mix everything into a smooth dough. Cover, set aside at room temperature and draft-free. Allow to rise for 1 hour. Knead again and press out the air. Let rise again for 20 minutes and press the dough flat to remove the air bubbles. Roll out the dough and cut strings of about 30 cm long. Make rolls out of it and put a knot in it. Let them rest for a while before frying the knots until golden brown at 180 ° C. When they are done, sprinkle generously with fine sugar.

Nuns nooses - Nonnenvotten 

500 grams of flour 50 grams of fresh yeast 50 grams of caster sugar
Nonnenvot means the ass of a nun in Limburgish. This typical pastry is traditionally eaten during the carnival. It dates back to the 17th century. The best explanation for the name is that the pastry resembles the noose that the nuns used to wear on their backs.
¼ liter of milk 100 grams of butter salt 1 egg fine sugar
Photo: Wikimedia
A Recipe Guide For The Amateur Chef Belgian Cuisine

Nuns nooses -

Nonnenvotten  

500 grams of flour 50 grams of fresh yeast 50 grams of caster sugar
¼ liter of milk 100 grams of butter salt 1 egg fine sugar
Dissolve the yeast in lukewarm milk. Beat the egg. Let the butter soften. Sift the flour with a pinch of salt and the caster sugar. Make a dimple in the middle. Pour the yeast mixture with the rest of the lukewarm milk and the soft butter into the well and mix everything into a smooth dough. Cover, set aside at room temperature and draft-free. Allow to rise for 1 hour. Knead again and press out the air. Let rise again for 20 minutes and press the dough flat to remove the air bubbles. Roll out the dough and cut strings of about 30 cm long. Make rolls out of it and put a knot in it. Let them rest for a while before frying the knots until golden brown at 180 ° C. When they are done, sprinkle generously with fine sugar.
Nonnenvot means the ass of a nun in Limburgish. This typical pastry is traditionally eaten during the carnival. It dates back to the 17th century. The best explanation for the name is that the pastry resembles the noose that the nuns used to wear on their backs.
Photo: Wikimedia
a recipe guide for the amateur chef Belgian Cuisine