Rothenburger Schneeballen (Franconian fried pastry balls)

Name: Rothenburger Schneeballen (Franconian fried pastry balls)
Prep time: 50 min
Cook time: 24 min
Total time: 74 min
Yield: 12 servings
Ingredients: 500 g plain flour (type 405); 100 g butter or margarine; 100 g sugar; 3 piece eggs (medium); 4 tbsp cream; 2 tbsp plum brandy (Zwetschgenwasser); 1 pinch salt; 1 kg clarified butter; 4 tbsp icing sugar

A traditional German pastry from Bavaria: in Franconian Rothenburg ob der Tauber, Schneeballen have been baked for weddings and feast days for centuries. Thin strips of shortcrust pastry are wound loosely into a ball, fried golden in clarified butter and dusted thickly with icing sugar. Freshly fried they are crisp outside and shatter into splinters at the first bite.

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Cook time

74 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

380 kcal

Calories

6 g

Protein

20 g

Fat

42 g

Carbs

Ingredients

For 12 servings

Estimated cost~€6.65 · ~€0.55/serving

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Instructions

1
Knead the flour, butter or margarine, sugar, eggs, cream, plum brandy and salt into a smooth shortcrust pastry.
2
Wrap the dough in cling film and chill it.
3
Roll the dough out in batches to a thickness of 2 to 3 mm and cut it into rectangles of about 15 × 20 cm.
4
Cut each rectangle with a pastry wheel into strips 1 cm wide that stay joined at the ends. Wind the strips loosely into a ball and clamp it in the Schneeballen iron; failing that, hold the ball in shape with a slotted spoon.
5
Heat the clarified butter in a deep pan to 170 °C and fry the Schneeballen one after another until golden.
6
Drain the Schneeballen on kitchen paper and leave them to cool, then dust them thickly with icing sugar.