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Schneeball – Sweet Pastry from Rothenburg ob der Tauber

Schneeball (snowball), photo credit https://goo.gl/EpHcJq

A Schneeball (snowball), is a pastry made from shortcrust pastry and is especially popular in the area of Rothenburg ob der Tauber. Its name derives from its round, ball-like shape, with a diameter of about eight to ten centimeters, and its traditional decoration with white confectioner’s sugar. It is also called a Storchennest (stork’s nest).

This kind of pastry has been known for at least 300 years in the regions of Franconia and Hohenlohe (northeast of Baden-Württemberg) where it is very popular. Served only on special occasions such as weddings in the past; they are nowadays available throughout the year and can be found around Rothenburg ob der Tauber in bakeries, pastry shops, and cafes.

Ingredients:

4 egg yolks
2 eggs
9 tbsp heavy cream
1 tbsp sugar
20 ml (4 tsp) Kirsch Schnaps
1 dash salt
750 g flour
1 liter sunflower oil for deep-frying
powdered sugar for decoration

Preparation:

  • Heat oil to 180 C (test: stick a wooden spoon into the oil and you will see little bubbles floating to the surface).
  • Combining all ingredients. Knead until the dough is smooth. Place for 30 min (or overnight) in the fridge.
  • Roll out the dough to rather thin circles (20 cm diameter).
  • With a pizza cutter or a regular knife cut long lines into the dough circles but they have to stop 1 cm before the dough edge (see the video for reference).
  • Pick up the stripes in an alternating way (see the video). It’s like weaving, pick up every second or so stripe and roll it in your hands to form a snowball. Keep it loose, do not make it packed.
  • Place into the snowball tong – a sphere-shaped net that opens and closes.
  • Deep-fry the balls for 6 min in the hot oil.
  • Place the balls on a kitchen towel to remove excess oil, dust heavily with powdered sugar or a mix of sugar-cinnamon and enjoy!




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