Traditional Schneeball

A shortcrust pastry ball that crumbles under the tooth, covered in a snow-white veil. Inside, the layers of dough are dry and crispy.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 797
• Protein: 13 g
• Carbs: 104 g
• Fat: 36 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 2.7 piece Egg ( whole )
• 66.7 g White sugar ( granulated )
• 66.7 g Minimum butter sweet ( softened )
• 66.7 ml Cream ( thick )
• 0.7 tbsp Rum
• 0.7 pinch Gray sea salt
• 500 ml Sunflower oil ( for frying )
• 100 g Icing sugar

Instructions

1. Dough preparation

   In a mixing bowl, combine flour, eggs, white sugar, soft butter, cream, and rum. Work the dough until smooth and it no longer sticks to your fingers.

2. Chilling

   Wrap the dough ball and let it rest in the fridge. It must be firm to be easily rolled out.

3. Cutting strips

   Roll out the dough very thinly. Cut out circles, then in each circle, cut 1 cm strips without going to the edges, like a grid.

4. Shaping into a ball

   Using a wooden spoon handle, lift every other strip. Delicately wrap to form a loose ball the size of a tennis ball.

5. Frying

   Dip the balls into hot sunflower oil at 180°C. The dough must brown evenly and become very rigid. Drain on absorbent paper.

6. Snowy finish

   Once cooled, generously roll the balls in powdered sugar until they are completely white.

Chef's tips

• Use a snowball mold (perforated tongs) if you have one to keep a perfect round shape.
• The oil must not smoke, otherwise the dough burns on the outside before being cooked through.

Storage

Store in an airtight tin box at room temperature for up to two weeks.