Here is a fabuouls recipe from BJGourmet... This is what she says about it...
Today's recipe has special memories for me, and I'm pleased to share it with you all. It's no exaggeration when I tell you I've searched 14 years for this recipe (which includes telephoning, snail-mailing, faxing, emailing, surfing the net, lurking around German tourists, and haunting the cookbook aisles of every library and bookstore, lolol)
I'll explain... I visited Rothenburg in 1987; it's a marvelous, medieval walled-city in southern Germany located in the corridor known as "the Romantic Road" (the area of the Rhein and Tauber Rivers dotted with many spectacular Castles).
While there, I popped into their famous bakery and purchased a bag of these Schneeballen delights. Well, by the time I arrived back home in Bonn many hours later, the only evidence remaining was the powdered sugar all over my chin and coat, LOLOL!!
Needless to say, the memories of those pastries lingered and haunted me all these years.
Click on the link below to view a photograph of what these pastries look like, and the tongs used to maintain the shape while they're frying...
Schneeballen Pastries
I'm on another scavenger hunt to locate a source for the tongs.
Rothenburg Schneeballen (Snowballs)
1 c all-purpose flour, minus 1 tbsp
2 tbsp sugar
2-3 tbsp butter
2 egg yolks
Dash of dark rum
Sauterne or white wine
Combine all ingredients. Mix with hands. Add rum and wine to make dough. Knead about 15 to 10 minutes, adding flour from board as necessary, until dough feels like velvet; cover and let rest in refrigerator at least 1 hour.
Roll out thin on floured board and cut into squares. String on the handle end of a wooden spoon, and carefully place in preheated deep-fryer. Fry until golden. Drain on brown paper bag. Roll in cinnamon sugar mixture of confectioners sugar.
Back