Schneeballen: Deep-fried dough balls with sugar.
Dive into a culinary journey back to 16th century Franconia with these traditional Snowball Pastries. Known for over 450 years and celebrated at every festival, these delectable treats are a perfect concoction of fluffiness and crunch that complements a cool winter evening. Proudly presented by Axel Schmitt Brotsommelier, this recipe has stood the test of time to bring you a taste of history and tradition.
Ingredients:
- 500 grams of wheat or spelt flour
- A pinch of salt
- 1 tablespoon of schnapps (preferably plum schnapps)
- 1 tablespoon of white wine
- 200 grams of softened butter
- 1 tablespoon of sugar (can adjust to taste)
- 6 eggs
- A dash of cinnamon
- Grated tonka bean (optional, to taste)
- Confectioners' sugar (for dusting)
- Oil for frying (such as canola or sunflower oil)
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Prep Time: 1 hour 30 minutes (including resting time for the dough)
Cook Time: 30 minutes
Total Time: 2 hours
Servings: This recipe yields approximately 10-12 snowball pastries.
Equipment: Mixing bowl, kitchen scale, rolling pin, pastry wheel or knife, frying machine or pot for deep-frying, slotted spoon, paper towels for draining
Instructions:
1. Begin with the dough. In a mixing bowl, weigh out your flour.
2. Incorporate the softened butter into the flour. Since the butter is not hard, it will integrate smoothly.
3. Add just a pinch of salt to the mixture because we will be dusting the pastries with confectioners' sugar later, which will add sweetness.
4. Crack the eggs and whisk them before incorporating them into your flour and butter mix.
5. Mix gently to incorporate the eggs without overworking the dough at this stage.
6. Now, add the schnapps and white wine into the dough to introduce aroma and assist in the leavening process in lieu of traditional raising agents.
7. Grate a small amount of tonka bean, if using, for a marzipan-like flavor and add a dash of cinnamon for warmth and color.
8. Knead the mix into a smooth dough, ensuring it pulls away cleanly from the sides of the mixing bowl. This could take between six to eight minutes.
9. Once kneaded, let the dough rest for at least one hour in the refrigerator, ideally overnight.
10. After the resting period, roll out the dough on a lightly floured surface to a thin sheet. The dough should be pliable but not sticky.
11. Cut the dough into long, thin strips using a pastry wheel or a knife.
12. Carefully weave the strips into a lattice or "nest" shape that is traditional of the Franconian Snowball.
13. Heat the oil in a deep-frying machine or large pot to 170-175°C (about 338-347°F).
14. Fry each dough nest until golden brown and crispy.
15. Remove the pastries from the oil with a slotted spoon and let them drain on paper towels.
16. Once cooled, dust generously with confectioners' sugar.
17. Serve with a glass of white wine to honor the traditional pairing.
Tip: Watching the dough stretch ability after resting can indicate if further kneading is required, ensuring an optimally leavened pastry.
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Discover the full experience and history behind these amazing Franconian Snowball Pastries by visiting Axel Schmitt Brotsommelier on YouTube at https://www.youtube.com/@brotsommelier
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