When the milk is lukewarm, dissolve the yeast and and a little bit of the sugar and set aside for about 5 minutes.

Mix the flour, the rest of the sugar and the egg in the Kitchen Aid mixer with dough hook.

Slowly add the yeast mixture and knead the dough until it comes together, scraping the edges.

Cut the butter in small pieces and add the pieces with the salt into the dough. Keep kneading the dough for about 5 more minutes.

Cover the dough with a clean towel and set in a warm, non draft place for 45-60 minutes.

Punch the dough and let rest for another 15 minutes.

Cut the dough in 10 equal pieces and roll out each piece in a 12 inch string. You can either make a knot of each piece (like I did) or loop the string, like the original “nonnevot”.

Turn the deep fryer on, or heat up the oil in wok or frying pan on the stove. The temperature should be about 350F.

The “Nonnevotten” need to rest for about 10 more minutes while the I’ll is heating up.

Put a good amount of sugar in a shallow dish.

With a slotted spoon fry the “Nonnevotten” (maybe 3 or 4 at a time) in the oil until they turn nicely golden brown. Take them out of the oil with a slotted spoon and immediately put them in the dish with sugar. Sprinkle the “Nonnevotten” with sugar all over.