Rothenburg snowball pastries
Thin pastry ribbons loosely gathered into balls, fried in a special mould and dusted with icing sugar.
Active time2 h
CookingNot specified
Total2 h 30 min
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Ingredients
- 125 g unsalted butter
- 125 ml heavy cream
- 5 eggs
- 30 ml plum brandy
- 520 g plain flour
- 3 l frying oil
- 150 g granulated sugar
- 60 g icing sugar
Preparation
Melt the butter and cool to lukewarm. Whisk the eggs and sugar until foamy. Mix in the cream and brandy, then slowly add the lukewarm butter. Add 500 g flour and knead until smooth.
125 g unsalted butter125 ml heavy cream5 eggs30 ml plum brandy520 g plain flour150 g granulated sugar- saucepan
- mixing bowl
- electric mixer
- spatula
Divide the dough into 12 portions and roll into balls. Use 20 g flour to dust the worktop. Roll each ball very thinly, about 1 mm thick. Cut 1 cm strips with a pastry wheel, leaving a continuous border around the edge. Lift alternate strips to gather loosely without packing them together.
- rolling pin
- pastry wheel
Pour the oil into a deep saucepan about 20 cm across, large enough to remain no more than half full. Heat to 180 °C. Place a portion of ribbons in a perforated spherical snowball mould and close without compressing the dough. Immerse in the oil and fry for about 4 minutes until evenly golden. Lift out, drain, open the mould and place the pastry on a rack. Repeat with all the dough. Dust the warm pastries with icing sugar.
3 l frying oil60 g icing sugar- deep saucepan
- cooking thermometer
- perforated snowball mould
- wire rack
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration