Nonnefäscht - literally 'nuns farts' - are a favourite treat at Carnival time, providing lots of energy before the fasting of Lent begins. That's mainly because these are little balls of dough that are fried in oil and dredged in icing sugar. They taste delicious, particularly if they're eaten while still warm.
Carnival time in the Grand Duchy brings out a whole range of tasty treats - as well as Nonnefäscht there are the Verwurrelter that everyone loves: knots of pastry that are also dredged in icing sugar. The extra love handles gained should enable one to get through all that Lenten fasting! These treats are popular at all times of the day, whether with one's morning coffee in the office or at tea-time with the family in the afternoon.
- 500g flour
- 5 eggs (whites and yolks separated)
- 250ml lukewarm milk
- 120g-160g sugar (according to taste)
- 2 cubes (84g) of fresh yeast
- 2 tbsp cooking oil (flavourless)
- A pinch of salt
- Icing sugar for sprinkling
- Oil for deep fat frying
- Mix the yeast with one tablespoonful of sugar in half the milk (125ml). Cover and put in a warm place (next to a radiator/oven).
- Mix the flour, egg yolks, sugar, oil and salt with the rest of the milk, to make a smooth dough.
- Beat the egg whites until stiff.
- After the yeast has rested for about 15 minutes, add it to the dough.
- Carefully fold in the beaten egg whites.
- Set the dough aside in a warm place to rise until it aerates (about 1 hour).
- Heat the frying oil in a deep fryer or pan, to about 170°‑180°. To find out whether the fat is hot enough, sink a kebab skewer or a wooden spoon handle into it. The fat is sufficiently hot when small bubbles start to appear.
- Dip the dough into the fat in portions, using a tablespoon. Cook until golden brown (spin if necessary). Remove and leave to drain on kitchen paper.
- Sprinkle icing sugar over the Nonnefäscht while they're still warm.
Enjoy your meal!
"Regional and seasonal" is the motto of Jeia, author of the blog Mypickedfood.lu. In her blog, you can find not only recipes featuring ingredients from your own garden, the great outdoors or local producers but also great ideas for gifts from the garden, as well as tips on making use of leftovers.