This recipe makes about 10-12 Schneebälle, depending on size.

Ingredients:

• For the Dough:
  • 300g (about 2 ½ cups) all-purpose flour, plus more for dusting
  • 100g (about ½ cup) granulated sugar
  • 150g (about ¾ cup) unsalted butter, cold and cut into small pieces
  • 2 large egg yolks
  • Pinch of salt
  • 2-3 tablespoons cold milk or water (add gradually if needed)
  • 1 teaspoon vanilla extract (optional, but nice)
• For Frying:
  • About 1 liter (4 cups) vegetable oil or neutral frying oil (like canola or sunflower)
• For Dusting:
  • 100g (about 1 cup) powdered sugar (confectioners’ sugar)
  • Optional: Cinnamon for dusting with the powdered sugar

Equipment:

• Large mixing bowl
• Rolling pin
• Pastry wheel or sharp knife
• Deep pot or Dutch oven for frying
• Slotted spoon or spider
• Paper towels for draining
• Cooling rack
• Small sieve for dusting

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour, sugar, and salt.
   • Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs. This is important for a tender dough.
   • Add the egg yolks and vanilla extract (if using). Mix until just combined.
   • Gradually add the cold milk or water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can make the Schneebälle tough. The dough should be firm but not sticky.
   • Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). This chilling time is crucial for the dough to firm up and be easier to handle.
2. Roll and Cut the Dough:
   • Lightly flour your work surface and a rolling pin.
   • Take a portion of the chilled dough (about a quarter at a time) and roll it out very thinly, about 2-3 mm (⅛ inch) thick. The thinner it is, the crispier your Schneebälle will be.
   • Using a pastry wheel with a fluted edge (or a sharp knife), cut the dough into long strips, about 1-1.5 cm (½ inch) wide.
   • Arrange 5-7 strips next to each other, slightly overlapping, to form a small rectangle. Press them together gently at the ends.
   • Starting from one end, carefully roll up the combined strips into a loose ball shape. Don’t roll it too tightly, as the strips need space to expand when frying. You can gently press the ends to seal them, but it doesn’t have to be perfect.
   • Repeat with the remaining dough. If the dough gets too warm and sticky, return it to the fridge.
3. Fry the Schneebälle:
   • In a deep pot or Dutch oven, heat the vegetable oil to 170-175°C (340-350°F). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of dough in; it should sizzle gently and float to the surface within a few seconds.
   • Carefully place 1-2 Schneebälle into the hot oil at a time, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy Schneebälle.
   • Fry for about 3-5 minutes, turning occasionally with a slotted spoon, until they are evenly golden brown and crisp.
   • Using the slotted spoon, remove the fried Schneebälle and place them on a plate lined with paper towels to drain excess oil.
4. Dust and Serve:
   • While the Schneebälle are still warm (but not hot to touch), place the powdered sugar (and cinnamon if using) in a shallow dish or a deep bowl.
   • Gently roll or dredge each Schneeball in the powdered sugar until it’s generously coated, resembling a “snowball.” You can also use a sieve to dust them.
   • Place them on a cooling rack to cool completely.

Tips from Mama’s Kitchen:

• Keep the Dough Cold: This is the most important tip! Cold dough is easier to handle and prevents the butter from melting too quickly, ensuring a flaky texture.
• Don’t Overmix: Overmixing develops the gluten, making the Schneebälle tough instead of tender.
• Oil Temperature: Maintaining the correct oil temperature is key. If it’s too low, they’ll be greasy; if too high, they’ll burn outside before cooking inside.
• Get Creative: While powdered sugar is traditional, you can also drizzle cooled Schneebälle with melted chocolate, a simple glaze, or even serve them with fruit compote.

Enjoy your delicious homemade Schneebälle! Let me know if you have any questions while you’re making them.