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.
4 egg yolks
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
- 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!