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German Snowball Pastry (Schneeballen)
German Snowball Pastry (Schneeballen)
Illustrated by Alex Lee
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2 Eggs 4 Egg Yolks 9 Tbsp Heavy Cream 1 Tbsp Sugar 2cl Kirsch Schnaps (Optional) 1 Dash Salt 750 g Flour Clarified Butter, Refined Coconut Oil or Sunflower/Canola Oil for deep frying
1. Heat oil to 180 c or 370 F. If you put a wooden spoon in the oil, there should be small bubbles. 2. Combine all ingredients to make a dough. Knead until the dough is smooth. 3. Refrigerate for at least 30 min. 4. Roll the dough into squares or circles (8 inches diameter). 5. Cut strips into the dough that stop ½ inch before the ends of the dough. It should all be attached. 6. Weave the dough together with alternating stripes. 7. Form the dough into a ball. Place into the snowball tongs or tea strainer. 8. Deep fry the balls for 6 min in the hot oil. 9. Place the balls on kitchen paper, dust with powdered sugar or a mix of sugar-cinnamon.
