Schneeballen are fried pastries made with shortcrust dough, whose peculiarity is that the dough is cut into strips, intertwined, and formed into a “ball” before frying.
Schnaps (plum brandy) or wine is often included in the dough to flavor the shortcrust,
The shape resembles a snowball: hence the name “Schnee” = snow, “Ballen” = ball.
Schneeballen originate from the area of Rothenburg ob der Tauber (Franconia/Bavaria) and Hohenlohe — a tradition that dates back at least 400 years.
They were once prepared for weddings and special occasions, given the richness of the ingredients and the laboriousness of the preparation.
In modern times, they have become a local confectionery specialty sold in Rothenburg’s pastry shops especially at Christmas, but also available year-round: an “edible souvenir” for tourists and lovers of traditional sweets.
To shape the ball, a Schneeballeneisen (literally “snowball iron”) is used: a specialized plier-shaped tool.
The tool is immersed in hot oil and maintains the spherical shape (alternatively, you can use a ball tea strainer).
Traditionally, they are dusted with powdered sugar after frying, but there are variations with chocolate coating, nut granules, additional spices, icing, honey, etc.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: German
- Seasonality: Christmas, All seasons
Ingredients
- 4 cups flour
- 2 tablespoons sugar
- 1 pinch salt
- to taste lemon and orange zest
- 1 egg
- 2 egg yolks
- 1 cup sour cream
- 2 tablespoons Zwetschgenschnaps (plum liqueur)
- as needed peanut oil
Tools
- 1 Pastry wheel
- 1 ball tea strainer
Steps
1. In a large bowl, combine flour + salt + sugar + zests. Add cold cubed butter and “crumble” with your fingers until you get a sandy dough.
2. In another bowl, mix eggs, yolks, sour cream, and schnapps.
3. Pour the liquid mixture over the dry one and knead until you get a compact and smooth dough. Wrap in plastic and let it rest in the fridge for at least 1 hour.
4. Roll the dough out on a floured surface into a thin disk, cut into 4.5-inch squares.
5. With a pastry wheel (or knife), cut strips about 0.6-inch wide inside the disk, leaving an intact outer edge (about 0.5 to 1 inch).
6. Lift with a wooden spoon handle (or a specific tool called “Schneeballeneisen”) the strips one yes and one no, then gently pull them out: the strips will fall creating a kind of “tangle” of dough.
7. Form with your hands a 4-inch (1 oz) ball without compressing the dough too much. If you have the Schneeballeneisen, use it to maintain the shape.
8. Heat plenty of vegetable oil to about 340–355°F
9. Carefully immerse each dough ball into the hot oil and fry for about 4–6 minutes, turning occasionally, until it becomes evenly golden.
10. Drain on absorbent paper. While still warm (or once slightly cooled), dust with powdered sugar.
11. Let cool completely.
