Snowballs
Austrian round, ball-shaped fried dessert with a crisp exterior and soft, moist interior.
Ingredients
flour
300 g
salt
3 g
butter (melted over a double boiler)
40 g
egg yolks
120 g
granulated sugar
50 g
rum
70 g
lemon zest (grated)
1 portion
oil (for frying)
to taste
powdered sugar
to taste
Instructions
1
Mix the egg yolk mixture
Add the granulated sugar to the egg yolks and stir; once combined, add the rum and mix.
2
Add the lemon zest and butter
Grate the lemon zest and stir it into the mixture from step 1, then add the melted butter and gently fold to combine.
3
Add the flour
Add the flour and mix thoroughly.
4
Chill and rest the dough
Once the dough comes together into a single mass, wrap it in plastic wrap and refrigerate for several hours to rest.
5
Roll out the dough
Remove the dough and divide it into 8 equal portions. Using a rolling pin, roll each portion into a 20 cm × 10 cm rectangle about 2 mm thick.
6
Cut the dough
Leave 1 cm uncut on both ends of the long sides, then use a pastry cutter to slice the dough into 1 cm-wide strips.
7
Shape and fry
Roll the uncut ends inward to form a ball, then place it inside a tea strainer. Clip both ends of the strainer and fry in oil heated to 160–170 °C for 10–15 minutes.
8
Finish
When the dough turns golden brown, remove the tea strainer, let it cool, and dust with powdered sugar.
