Nonnevotte: sweet tradition from Maastricht

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Nonnevotte. You might start salivating immediately, you might have no idea what we are talking about. A nonnevot, or bow, is a typical delicacy from Limburg, originating from Sittard. In Maastricht, bakers know how to make it, especially around carnival time.

In Maastricht dialect, we call the buttocks 'vot'. So a nonnevot is the rump of a nun, a convent nun. These buns used to be handed out during carnival. Liver sausage, blood sausage and gingerbread were also eaten. Also those typical snacks from Limburg. The pastry 'the nonnevot' is really very old. In 1676, it was already eaten by the French commanders who wanted to take Limburg. Despite all the information, the origin of the word is not entirely clear. There are stories that the Franciscan nuns, who had a convent in Sittard between 1600 and 1700, gave the pastry to people who brought rags and rags to raise money for the poor. Yet another story explains that those nuns wore a bow on their behinds, again reminiscent of the shape of the pastry. Whatever the story is, those nonnevotte from Limburg are darn tasty!

These are the ingredients for making a nonnevot:

For the dough:

14 grams of dried yeast
225 ml milk lukewarm
50 g white soft sugar
600 grams of flour
10 grams of salt
grater of 1/2 lemon
125 g soft butter
2 eggs

You will also need:

250 grams of fine sugar
Possibly 2 tsp cinnamon
vegetable oil for deep-frying sunflower oil or peanut oil

Getting started!

The nonnevot 's dough is first lovingly kneaded, rolled and shaped. Then you let the 'vötsjes' rest for a while. The beauty is that every nonnevot is different, as it is made by hand. Then they are fried in oil, the trick being not to make them too greasy. Afterwards, you pass the nonnevotten through a mixture of granulated sugar and possibly some cinnamon. Our mouths are already watering...

Well, as far as we are concerned, all year round. But the nonnevot is traditionally eaten at carnival. Nowadays, nonnevotten are available from about a month before carnival until Ash Wednesday at Limburg bakeries. If you are in the neighbourhood of a bakery during this period, be sure to pop in and take some home with you (if you manage not to eat them on the way). Oh, what a treat that will be!

How do you eat a nonnevot?

We asked several Maastricht people how they prefer to eat a nonnevot.

Off the cuff, like a sandwich.
Pull off a bit of it each time.
On a plate with a fork, just like a real pastry.

Also delicious: pastries that, like the nonnevot, are characteristic of Maastricht tradition and culture are the 'zweretege finger' and the 'berliner bol'. If you do go to the bakery.

Are you looking for a Maastricht bakery where you can score nonnevotte? Check out the map of outlets in the city centre below.

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Bakkerij Mathieu Hermans

Classic Maastricht bakery, just outside the city centre. More info about Bakkerij Mathieu Hermans

Bakkerij Mathieu Hermans
Bakkerij Paulissen

Bakkerij Paulissen is a modern Maastricht bakery with a rich family history. More info on Bakkerij Paulissen

Bakkerij Paulissen
De Bisschopsmolen

This water mill was owned by Godfrey of Bouillon in the 11th century and by the Prince-Bishop of Liège after his death. More info on De Bisschopsmolen

De Bisschopsmolen
Patisserie Royale

Passionate about patisserie since 1929. Find out more about Patisserie Royale

Patisserie Royale
SoDelicious

In the early morning as the city wakes up, the smell of freshly baked bread, breakfast off the shelf, the first delicious moment of the day. More info on SoDelicious

SoDelicious