Franconian Snowballs
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 4 egg (s), including the yolk
- 2 egg (s)
- 9 tablespoon cream
- 1 tablespoon sugar
- 1 pinch (s) salt
- 750 g flour
- Clarified butter, for frying
Print Recipe
Pin Recipe 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 !!)
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