I absolutely love this recipe because it takes me on a nostalgic culinary adventure, blending simplicity with a hint of indulgence through its buttery, vanilla aroma and the playful crunch of homemade fried dough. Plus, the satisfying process of shaping dough into cute little flowers before dusting them with powdered sugar is my go-to therapy after a hectic week!
Pastry is a festive treat. The ingredient list includes 250 grams (9 ounces) of all-purpose flour, 50 grams (1.75 ounces) of sugar, and 200 grams (7 ounces) of butter.
The sugar and rum give the pastry a delightful sweetness and aroma. But it’s the vanilla sugar that really makes this pastry a treat for the senses.
Schneebällchen is a delightful pastry I love making, especially for festive occasions.
Ingredients
– Flour: The primary component, imparts structure and texture to the dough.
– Sugar: Provides sweetness, offsets flavors, and assists in browning.
– Butter: Provides richness, tenderness, and flavor to the dough.
– Eggs: Hold components together, contribute moisture, and act as leavening agents.
Vanilla sugar: Boosts fragrance and contributes an understated sweetness of vanilla.
Ingredient Quantities
- 250 grams all-purpose flour
- 1/2 teaspoon baking powder
- 50 grams sugar
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 1 pinch of salt
- 50 grams butter, softened
- 2 large eggs
- 2 tablespoons rum or milk
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
1. In a big bowl, sift together the flour and baking powder. Blend in the sugar, vanilla sugar (or vanilla extract), and salt, and mix well.
2. The softened butter must be added to the dry ingredients, then mixed in with the fingers until the result is the texture of coarse crumbs.
3. In another bowl, vigorously mix the eggs and rum (or milk) until they are completely amalgamated.
4. Combine the wet and dry mixtures, then knead the dough until smooth. Enclose the dough in a layer of plastic, then let it rest at room temperature for 30 minutes before rolling out.
5. Once the dough has rested, turn it out onto a clean, lightly floured surface and roll it into a circle about 1/4 inch thick.
6. Employing a circular cutter or a drinking glass, cut small circles from the dough.
7. Make three piles of three circles of dough, and gently pull and stretch the dough to shape it into flowers. Do this also with the remaining dough.
8. In a large saucepan or deep-frying pan, heat the oil to 350 °F (180 °C).
9. Cook the formed dough in hot oil, in batches, turning them as necessary, until they are golden brown and crispy. This should take about 4-5 minutes.
10. With a slotted spoon, take the Schneebällchen out of the oil, let them drain on paper towels, and dust them very generously with powdered sugar before serving. Enjoy your delicious treats!
Equipment Needed
1. Large mixing bowl
2. Sifter
3. Measuring cups and spoons
4. Whisk
5. Medium mixing bowl
6. Plastic wrap
7. Rolling pin
8. Clean surface or countertop
9. Circular cutter or drinking glass
10. Large saucepan or deep-frying pan
11. Deep-fry thermometer
12. Slotted spoon
13. Paper towels
FAQ
- Q:Is it permissible to use a stand-in for the rum in the recipe? A: Yes, if you want a non-alcoholic cake, use milk instead of rum.
- Q:What kind of oil is best for frying Schneebaellchen? A: Use a high-smoke-point, neutral vegetable oil, such as canola or sunflower oil.
- Q:How can I tell when the Schneebaellchen are finished frying? A: They ought to be golden brown and done all the way through. Each batch takes about 3-4 minutes, but this can vary with the temperature of the oil.
- Q:What should be the texture of Schneebaellchen? A: They should be light and crisp on the outside, with a soft and fluffy interior.
- Q:How are leftover Schneebaellchen best stored? A: An airtight container at room temperature is the best storage option. Schneebaellchen have a very short shelf life, so eat them within 1-2 days for optimal taste and texture.
- Q:Is it possible to prepare the dough beforehand? A: You can, indeed, make the dough a day in advance and keep it in the refrigerator. Before frying, let the dough come back to room temperature.
Substitutions and Variations
- All-purpose flour: Substitute with whole wheat flour or gluten-free flour blend for a healthier or gluten-free option.
- Sugar: Replace with coconut sugar or maple syrup for a different sweetening profile.
- Vanilla sugar: Use almond extract or a mix of cinnamon and sugar for a different flavor.
- Butter: Swap with coconut oil or margarine if you want a non-dairy alternative.
- Rum: Use apple juice or almond milk as a non-alcoholic option.
Pro Tips
1. Chill the Dough: After mixing and kneading the dough, let it rest not just at room temperature but also in the fridge for about 15 minutes. This will make it easier to handle and help it hold its shape better when frying.
2. Consistent Oil Temperature: Use a thermometer to ensure the oil stays consistently at 350 °F (180 °C). If the oil is too hot, the outside will cook too quickly, leaving the inside undercooked. If it’s too cool, the dough will absorb more oil and become greasy.
3. Uniform Thickness: When rolling out the dough, ensure it’s an even thickness throughout. This will ensure that each piece cooks evenly and at the same rate.
4. Test First Batch: Fry a small test batch first to make sure the doughnuts are cooking correctly. Adjust the temperature or size of your dough circles accordingly before proceeding with the rest.
5. Flavor Variation: For a unique twist, try adding a pinch of cinnamon or nutmeg to the dry ingredients, or use flavored rum to add an extra layer of flavor to the dough.
Schneebaellchen Recipe
My favorite Schneebaellchen Recipe
Equipment Needed:
1. Large mixing bowl
2. Sifter
3. Measuring cups and spoons
4. Whisk
5. Medium mixing bowl
6. Plastic wrap
7. Rolling pin
8. Clean surface or countertop
9. Circular cutter or drinking glass
10. Large saucepan or deep-frying pan
11. Deep-fry thermometer
12. Slotted spoon
13. Paper towels
Ingredients:
- 250 grams all-purpose flour
- 1/2 teaspoon baking powder
- 50 grams sugar
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 1 pinch of salt
- 50 grams butter, softened
- 2 large eggs
- 2 tablespoons rum or milk
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
1. In a big bowl, sift together the flour and baking powder. Blend in the sugar, vanilla sugar (or vanilla extract), and salt, and mix well.
2. The softened butter must be added to the dry ingredients, then mixed in with the fingers until the result is the texture of coarse crumbs.
3. In another bowl, vigorously mix the eggs and rum (or milk) until they are completely amalgamated.
4. Combine the wet and dry mixtures, then knead the dough until smooth. Enclose the dough in a layer of plastic, then let it rest at room temperature for 30 minutes before rolling out.
5. Once the dough has rested, turn it out onto a clean, lightly floured surface and roll it into a circle about 1/4 inch thick.
6. Employing a circular cutter or a drinking glass, cut small circles from the dough.
7. Make three piles of three circles of dough, and gently pull and stretch the dough to shape it into flowers. Do this also with the remaining dough.
8. In a large saucepan or deep-frying pan, heat the oil to 350 °F (180 °C).
9. Cook the formed dough in hot oil, in batches, turning them as necessary, until they are golden brown and crispy. This should take about 4-5 minutes.
10. With a slotted spoon, take the Schneebällchen out of the oil, let them drain on paper towels, and dust them very generously with powdered sugar before serving. Enjoy your delicious treats!
