📝 About This Recipe
Hailing from the picturesque medieval town of Rothenburg ob der Tauber, these 'Snowballs' are a marvel of German pastry craftsmanship. They consist of delicate strips of shortcrust pastry woven into a spherical shape, deep-fried to golden perfection, and dusted with a thick layer of snowy powdered sugar. Crisp, buttery, and subtly flavored with plum brandy, they offer a nostalgic crunch that has delighted travelers for over 300 years.
🥗 Ingredients
Pastry Dough
- 500 grams All-purpose flour (sifted)
- 100 grams Unsalted butter (cold, cubed)
- 4 large Eggs (at room temperature)
- 3 tablespoons Granulated sugar
- 2 tablespoons Sour cream (full fat)
- 2 tablespoons Zwetschgenwasser (Plum Brandy) or Kirsch (adds traditional flavor and helps crispness)
- 1 pinch Salt
- 1 teaspoon Vanilla sugar (or 1/2 tsp vanilla extract)
For Frying
- 1.5 liters Neutral vegetable oil (such as canola or sunflower oil)
- 200 grams Clarified butter (Butterschmalz) (optional, for enhanced flavor)
The 'Snow' Coating
- 2 cups Powdered sugar (for heavy dusting)
- 1/2 teaspoon Cinnamon (optional, mixed with sugar)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, sugar, vanilla sugar, and a pinch of salt.
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2
Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs.
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3
Add the eggs, sour cream, and the plum brandy. Knead the mixture until a smooth, firm, and elastic dough forms. If it's too sticky, add a tablespoon of flour; if too dry, a teaspoon of sour cream.
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4
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
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5
Divide the dough into 10-12 equal-sized portions (roughly the size of a large plum).
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6
On a lightly floured surface, roll each portion out into a very thin circle, about 20cm (8 inches) in diameter. It should be almost translucent.
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7
Using a pastry wheel or a sharp knife, cut parallel slits into the circle about 1.5cm apart, leaving the outer edge intact so the circle stays together.
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8
Using the handle of a wooden spoon, weave it through the strips (over one, under one) to lift the dough. Gently bunch the dough together on the spoon handle to form a loose, messy ball.
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9
Carefully place the dough ball into a 'Schneeballeneisen' (a specialized spherical frying tong) if you have one. If not, you can use a large wire skimmer to lower it into the oil, though the shape may be less perfectly round.
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10
Heat the oil and clarified butter in a deep pot to 175°C (350°F). Use a thermometer to ensure accuracy.
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11
Lower the dough into the hot oil. Fry for about 4-5 minutes, turning occasionally, until the ball is a light golden brown and crisp all the way through.
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12
Remove with a slotted spoon and drain thoroughly on a wire rack lined with paper towels.
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13
While the Schneeballen are still slightly warm but not hot, sift a very generous amount of powdered sugar over them until they look like actual snowballs.
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14
Allow them to cool completely before serving, as the texture becomes much crispier once cold.
💡 Chef's Tips
The secret to a light Schneeball is the alcohol; the brandy creates steam pockets that make the pastry airy. Ensure your oil stays at a consistent temperature; if it's too cool, the dough will be greasy; if too hot, the inside will be raw while the outside burns. If you don't have the special frying iron, you can use two small metal tea strainers or wire mesh ladles held together. Store these in a tin box in a cool, dry place; they actually stay fresh and delicious for several weeks, just like a cookie. For a modern twist, you can dip half the cooled ball in melted dark chocolate or lemon glaze.
🍽️ Serving Suggestions
Serve with a steaming cup of German 'Kaffee' (coffee) for a traditional afternoon 'Kaffee und Kuchen' break. Pair with a glass of sweet dessert wine or a chilled Riesling to balance the buttery pastry. For a decadent dessert, serve in a bowl with a side of warm vanilla bean custard (Vanillesauce). Accompany with a dollop of red berry compote (Rote Grütze) for a tart contrast to the powdered sugar. They make wonderful gifts; wrap them in clear cellophane with a festive ribbon.