Traditional Schneeballen Recipe

January 26, 2014 by sheeniebeanie

We’s got’s Schneeballen.

Due to popular demand, I have found the Schneeballen recipe I used when making Schneeballen last Christmas! This is a German recipe that is roughly translated into English. We also made this in Germany so some of the ingredients (a block of sunflower oil for example) may not be available to you locally, so you should probably use shortening or Crisco. This is also a very large recipe that needs at least 2 sets of helping hands. This recipe makes probably 50 to 80 Schneeballens.

Also you will need a Schneeballeneisen!

Schneeballeneisen

Ingredients

9 Eggs
8 Spoons of Sour Cream
9 spoons of clear schnapps (We used Plum)
250g of Butter
250g of Sugar
1.5kg of Flour

For Frying:

1 block of Sunflower oil
1 block of Butter
1 block of Pork Fat

Method:

Step 1

1. Combine Eggs, Sour Cream, Schnapps, Butter and Sugar together in food processor. Add Flour to mixture.

Step 2

2. When in a Doughy texture remove dough and kneed. Let dough sit for 5 to 10 minutes.

Step 3

3. Roll the dough into flat rounds, then slice 1 cm strips into the rounds, leave a 1 inch space around the edges ensuring that the entire round stays in tact.

Step 4

4. When you are ready to start frying putting all of the fat into a giant pot at a Medium to low temperature.

Step 5

5. Use the end of a wooden spoon to loop in and around the strips so that the round hangs off the spoon.

Step 6

6. Carefully place the round inside the Schneeballeneisen. Place the Schneeballeneisen into the pot of fat for 3-5 minutes (until it earns it’s golden color), and constantly spin the Schneeballeneisen so that the dough will form the round shape.

Hopefully your Schneeballen will look as amazing as ours! You can decorate it anyway you like, or to keep it traditional cover it in powdered sugar and enjoy!

Schneeballen

January 7, 2013 by sheeniebeanie

For Christmas my aunt and uncle bought Gavin and I a strange device. At first we did not know what it was until they told us it was a Schneeballen mold called a Schneeballeneisen, (you may recall me gushing about getting schneeballen in Rothenburg in previous posts). My Aunt scheduled a day where her friends would come over and show us how to make the amazing pastry.

Schneeballen is the signature pastry of Rothenburg and is often served at Franconian weddings. Traditionally it is covered with powdered sugar but you can get it with different toppings.

The main ingredients are flour, eggs, sugar, butter, cream and any kind of clear schnaps! The dough is then rolled out and cut with a dough cutter into even strips. The strips are then arranged alternately over and under the handle of a wooden spoon. The dough is then dropped into the Schneeballeneisen. Afterwards you drop the Schneeballeneisen into the oil and rotate it to get the circular shape until the ball is deep-fried to a golden brown. After the schneeballen is cooled, dust it with powdered sugar and voila!

Here is a link to the recipe we used.

Here is some photos of our Schneeballen adventures:

The Mix

The oil

The Dough

Spreadin the pre-ballen

More Pre-Ballen

Schneeballen Factory

frying the pre-ballen

post-pre-ballen stage

Still Fryin

The Result

Schneeballen!!

Rothenburg AT LAST!

December 24, 2012 by sheeniebeanie

We finally got to go to Rothenburg on Saturday, and what can I say, it was everything we wanted and more! The whole family (minus my cousin Flo) came and we got to see another Christmas Market!!

At the Christmas Market Gavin and I got Honigwein (hot mead), I didn’t like it so much but he loved it. Gavin and I also ate some Bäverlich, which is kind of like an oven roasted pizza with potatoes and bacon and cream cheese. Gavin and I finally got our Schneeballen! Mine is Vanilla on the outside creamy nugat on the inside and Gavin’s is chocolate on the outside and chocolate on the inside. The original Schneeballen is made with powdered vanilla sugar. Gavin bought a rare-ish mineral, dioptase, at a rock store in Rothenburg, he is pretty pleased.

Later that night my Uncle Klaus came to visit from Berlin and he went to a restaurant with us, ” Gasthaus Zum Schmied”. My cousin Melissa used to work as a sous chef at the restaurant. The restaurant is known for having the best Schnitzel in the area so naturally that was what I ordered. Gavin ordered Rouladen which is like a big piece of meat, with a knödel dumpling and a lot of gravy. My aunt Karin ordered deep fried battered carp.

after the meal we were so full we went straight to sleep!