Franconian Snowballs

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Heat the clarified butter in the deep fryer or in the pot to approx. 180 ° C (sample: if you dip a wooden spoon into the fat, small bubbles appear)
Make a kneading dough from the specified ingredients. Roll out the dough to a thickness of approx. 3 mm and thread out squares with a side length of approx. 20 cm. Use the pastry wheel to knead another 1-1.5 cm wide strips into each piece of dough, but in such a way that an edge remains all around. Pick up every second strip with the handle of a wooden spoon (as when weaving) and slide the snowball into the hot fat. At the beginning, hold a little together with two forks so that the snowball has a round shape. Bake until golden brown, remove from the fat and drain well.
When cooled and sprinkled with powdered sugar, they are simply delicious!
TIP: You can keep the snowballs in a well-sealed can for up to a week (if they haven`t been eaten beforehand !!)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.