Traditional Schneeball
Ingredients
- 333.3 gWheat flour (sifted)
- 2.7 pcEgg (whole)
- 66.7 gWhite sugar (granulated)
- 66.7 gUnsalted butter (softened)
- 66.7 mlCream (thick)
- 0.7 tbspRum
- 0.7 pinchGray sea salt
- 500 mlSunflower oil (for frying)
- 100 gIcing sugar
Method
A shortcrust pastry ball that crumbles under the tooth, covered in a snow-white veil. Inside, the layers of dough are dry and crispy.
- 1
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
Wrap the dough ball and let it rest in the fridge. It must be firm to be easily rolled out.
- 3
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
Using a wooden spoon handle, lift every other strip. Delicately wrap to form a loose ball the size of a tennis ball.
- 5
Dip the balls into hot sunflower oil at 180°C. The dough must brown evenly and become very rigid. Drain on absorbent paper.
- 6
Once cooled, generously roll the balls in powdered sugar until they are completely white.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight tin box at room temperature for up to two weeks.
